Ground Beef Cabbage Stir Fry Food

GROUND BEEF CABBAGE STIR FRY

Steps:

• Prepare Sauce: Stir soy sauce and sriracha together with spoon in small mixing bowl until smooth. Set aside.
• Cook Beef & Cabbage: Cook ground beef in large pan (Note 6) over medium-high heat until browned and crumbled, breaking up meat with stiff utensil, about 5 minutes. Leaving beef and fat in pan, stir in coleslaw mix until cabbage is wilted and tender, about 5 minutes.
• Add Finishings: Reduce heat to medium-low. Stir in prepared sauce (soy sauce and sriracha) and ginger until well-mixed, about 1 minute. Turn off heat. Stir in sliced scallions, and optionally garnish with sesame seeds (Note 7).
• Serve: Serve promptly while hot (Note 8).

GROUND BEEF AND CABBAGE STIR FRY

Steps:

• Warm oil in a skillet over medium-low heat. Sauté garlic and ginger for 1 minute.
• Add cabbage and salt; stir fry until soft for about 5-8 minutes.
• Push cabbage to one side of the skillet. Increase the heat to medium-high and lightly brown the meat for 2 minutes. Mix all together and continue cooking until meat is done to your liking.
• Reduce heat back to medium. Whisk soy sauce, sesame oil, and apple cider vinegar in a bowl. Pour over meat and stir to combine.
• Garnish with green onion. Serve warm.

GROUND BEEF AND CABBAGE STIR-FRY RECIPE

Steps:

• In a small bowl, whisk together the rice vinegar, soy sauce, red pepper flakes, salt, and black pepper. Set aside.
• Heat the sesame oil in a large skillet over medium-high heat. Add the ground beef and cook for 7-9 minutes until browned.
• Add the garlic and ginger, cook 1-2 minutes.
• Add the coleslaw mix and soy sauce mixture to the skillet and cook 5-7 minutes, stirring frequently, until the cabbage is softened.
• Garnish with chopped scallions.

BEEF AND CABBAGE STIR-FRY

Steps:

• Heat canola oil in large frying pan or wok over medium heat.
• Add beef, salt, pepper, and coriander; cook until beef is no longer pink. Remove from pan and allow fat and oil to drain retaining some fat and oil in the pan.
• Add cabbage, carrots, and sesame oil to same pan. Stir-fry for approximately 2 minutes, when cabbage begins to soften.
• Meanwhile, combine soy sauce and corn starch in measuring cup.
• Pour soy sauce mixture into pan once cabbage is adequately cooked; Stir until thickened and remove from heat.
• Depending on your serving style, either mix the beef back into the cabbage mixture before plating, or place the beef on top of cabbage mixture once it is plated.

ROUND 2 RECIPE - BEEF AND CABBAGE STIR FRY

Steps:

• Heat the canola oil in a large skillet over high heat.
• Toss the beef strips and marinade with the cornstarch. Add the onions to the skillet and cook 2 minutes. Add the beef and marinade and cook 2 minutes. Add the cabbage and cook until the cabbage has softened and the beef is cooked, about 2 minutes. Remove from the heat and serve over top of the rice. Garnish with chopped scallions.
• Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
• To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately. Yield: 24 skewers.

BEEF CABBAGE STIR-FRY

Steps:

• In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften. Add beef; cook and stir for 3 minutes. Add the onions and celery; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the bean sprouts, bamboo shoots and water chestnuts., In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender. Serve over rice.

BLACK PEPPER BEEF AND CABBAGE STIR FRY

Steps:

• Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
• Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.

BEEF CABBAGE STIR-FRY

Steps:

• In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften.
• Add beef; cook and stir for 3 minutes.
• Add the onions and celery; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender.
• Add the bean sprouts, bamboo shoots and water chestnuts.
• In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender.
• Serve over rice.

GROUND BEEF AND CABBAGE

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.