Beef and Cabbage Stir Fry
Recipe from Skinnytaste
Ingredients
Stir-Fry Sauce
- 3 tablespoons low-sodium soy sauce or gluten-free tamari
- 1/4 cup beef broth or water
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon mushroom soy sauce or dark soy sauce
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
Stir-Fry
- 1 pound lean ground beef, such as sirloin or bison
- 2 teaspoons freshly grated ginger
- 3 cloves garlic, finely chopped
- 1 teaspoon sesame oil
- 6 cups sliced napa cabbage
- 1 1/2 cups shredded carrot
- Rice, optional, for serving
- Sliced scallion greens, for garnish
- Toasted sesame seeds, for garnish
- Cooking spray
Method
- Whisk all the sauce ingredients together in a measuring cup and set aside.
- Heat a large nonstick pan over medium-high heat and coat it with cooking spray. Brown the beef, breaking it into small pieces, until cooked through.
- Add the garlic and ginger and cook for 30 seconds. Transfer the beef mixture to a plate and wipe the pan clean.
- Return the pan to medium heat and add the sesame oil. Cook the cabbage, stirring occasionally, until just tender, 2 to 3 minutes.
- Add the carrot and cooked beef. Stir in the sauce and cook for 30 to 40 seconds, until it coats the meat.
- Serve over rice, if desired, and garnish with scallions and sesame seeds.
To drink
- Pairing
- Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
- On a budget
- Milbrandt 2017 The Estates Cabernet Sauvignon (Wahluke Slope), $27