Stir Fry Cabbage With Ground Beef Food

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GROUND BEEF AND CABBAGE STIR-FRY RECIPE



Ground Beef and Cabbage Stir-Fry Recipe image

A quick and easy stir-fry meal with ground beef, shredded cabbage, shredded carrots, and scallions. Seasoned with sesame oil, soy sauce, rice vinegar, and red pepper flakes. Perfect for a busy weeknight dinner.

Provided by Gabriella @ Nutritious Minimalist

Categories     Main Course

Time 25m

Number Of Ingredients 11

1 pound lean ground beef
12 ounce bag of coleslaw mix (shredded green cabbage, red cabbage, and carrots)
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil
2 tablespoons rice vinegar
1/4 cup soy sauce (use tamari if you can't have wheat; uses coconut aminos if you can't have soy)
1/4 tsp red pepper flakes, more if you like it spicy
1/2 tsp salt, more to taste
1/4 tsp ground black pepper, more to taste
chopped scallions for garnish (optional)

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



Beef and Cabbage Stir-Fry image

A quick and easy stir-fry that is healthy for your family. This is a basic stir-fry; additions such as sesame seeds or flavored marinades and sauces make this recipe unique with each preparation. I created this recipe when I received a head of cabbage with my farm share and already had stew beef in the freezer.

Provided by Music Heather

Categories     < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
1 lb beef, cut bite-size
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/2 head cabbage, cored and cut into thin strips
1 cup carrot, shredded
1 teaspoon sesame oil
1/2 cup reduced sodium soy sauce
1 tablespoon cornstarch

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.

BEEF & CABBAGE STIR FRY



Beef & Cabbage Stir Fry image

Pack in a few of your daily requirements of both veggies and protein with this simple and speedy Beef and Cabbage Stir Fry! Once all of the the vegetables are sliced, shredded and minced as needed this dish comes together quickly and easily in only one large skillet or pan making this a great, easy meal to enjoy on busy weeknights! | Low Carb + Dairy Free + Paleo Options

Provided by Sarah Nevins - A Saucy Kitchen

Categories     Mains

Time 30m

Number Of Ingredients 14

1 tablespoon sesame oil
1/4 cup | 60 ml tablespoons gluten free soy sauce/tamari
2 tablespoons | 30 ml water
2 teaspoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame seeds (optional)
1 teaspoon ground black pepper (or to taste)
1 tablespoon cooking oil
4 cloves garlic, minced
1 tablespoon fresh ginger, peeled & minced
1/2 pound ground beef
1/2 small head of cabbage, thinly sliced
2 carrots, peeled and cut into matchsticks
4 spring onions, thinly sliced

Steps:

  • Prep the sauce. In a small bowl or cup, mix together the sesame oil, soy sauce, water, vinegar, brown sugar (or maple/honey), black pepper and sesame seeds. Set aside.
  • Warm a large skillet over a medium-high heat with 1 tablespoon of cooking oil. When the pan is hot, add the garlic, ginger and ground beef. Break up the beef with a wooden spoon into and cook 5-7 minutes until the beef has browned.
  • Add the carrots and cabbage and cook another 5 minutes until the vegetables are tender.
  • Stir in the green onions along with the sauce mixture. Increase the temperature and mix well making sure to evenly coated the beef and veggies in sauce. Cook about 3-4 minutes until the sauce soaked into the stir fry. Taste and season with salt and pepper as your see fit.
  • Remove from the heat and serve immediately over a bed of rice or noodles. Serve over cauliflower rice or mixed into zucchini noodles for a low carb meal.

Nutrition Facts : Calories 240 calories, Carbohydrate 14 grams carbohydrates, Fat 14 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, ServingSize about 1.5 cups, Sugar 8 grams sugar

ROUND 2 RECIPE - BEEF AND CABBAGE STIR FRY



Round 2 Recipe - Beef and Cabbage Stir Fry image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons canola oil
8 ounces beef strips and marinade, from Beef Satay, recipe follows
2 teaspoons cornstarch
l medium onion, cut into 1-inch pieces
1/4 head red cabbage, thinly sliced
3 cups cooked white rice
1 scallion, chopped, for garnish
2 1/2 pounds top round or London broil
1/2 cup light soy sauce
1/4 cup canola oil, plus more for grill
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon plus 1 teaspoon brown sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
4 scallions, thinly sliced

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



Beef Cabbage Stir-Fry image

Cabbage, which is grown extensively in this area, is a favorite of my family. I've had this recipe for years, and my husband and kids still request it often.-Colette Jaworski, Buford, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

3 cups shredded cabbage
2 tablespoons canola oil
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 large onions, thinly sliced and separated into rings
3 celery ribs, sliced
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup beef broth
1/2 cup soy sauce
Hot cooked rice

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.

Nutrition Facts :

BEEF CABBAGE STIR-FRY



Beef Cabbage Stir-fry image

Make and share this Beef Cabbage Stir-fry recipe from Food.com.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

3 cups shredded cabbage
2 tablespoons canola oil
1 lb beef sirloin steak, cut into 1/4 inch strips
2 large onions, thinly sliced and separated into rings
3 stalks celery, sliced
1 (14 ounce) can bean sprouts, drained
1 (8 ounce) can bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup beef broth
1/2 cup soy sauce
hot cooked rice

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.

SUPER EASY STIR-FRIED CABBAGE



Super Easy Stir-Fried Cabbage image

A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.

Provided by iken

Categories     Side Dish     Vegetables

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound shredded cabbage
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)

Steps:

  • Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g

GROUND BEEF AND CABBAGE



Ground Beef and Cabbage image

My mother was a country cook, plain and simple. But as I have traveled and worked and experienced foods from around the world, I look back and realize that many of the dishes she prepared, while simple, were perfect for that moment. Sometimes we have to put emotion and love in a dish to make it extra-special. The dish I am going to give you today is one like that. Simple and easy, yet full of love and goodness. My mother used to serve this with corn on the cob and cornbread. Very inexpensive and very good as well. Enjoy an Ozark memory...

Provided by mtgraham2

Categories     Everyday Cooking

Time 1h

Yield 6

Number Of Ingredients 6

1 large head cabbage, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
1 onion, halved and thinly sliced
1 tablespoon Italian seasoning
salt and ground black pepper to taste
1 pound lean ground beef

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.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.3 g, Cholesterol 49.6 mg, Fat 9.5 g, Fiber 6.7 g, Protein 18.1 g, SaturatedFat 3.7 g, Sodium 190.7 mg, Sugar 10 g

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