Healthy Chinese Ground Beef Cabbage (Printable Version)
Lean beef and crisp cabbage stir-fried with garlic, ginger, and savory sauces for a fast, healthy meal.
# Ingredients:
→ Meat
01 -
450 grams lean ground beef (approximately 90% lean)
→ Vegetables
02 -
250 grams shredded green cabbage
03 -
120 grams carrot, peeled and julienned
04 -
3 green onions, thinly sliced
05 -
2 cloves garlic, minced
06 -
15 grams fresh ginger, grated
→ Sauces and Oils
07 -
15 milliliters toasted sesame oil
08 -
30 milliliters low-sodium soy sauce
09 -
15 milliliters rice vinegar
10 -
10 milliliters oyster sauce
→ Seasonings
11 -
1/2 teaspoon crushed red pepper flakes (optional)
12 -
15 grams cornstarch mixed with 30 milliliters water
# Steps:
01 -
Heat a large nonstick skillet or wok over medium-high heat and add the toasted sesame oil. Allow the oil to shimmer before proceeding.
02 -
Add the lean ground beef to the skillet. Break it apart with a spatula and cook until browned and sizzling. Drain excess fat if necessary.
03 -
Incorporate the minced garlic and grated ginger into the browned beef. Stir continuously for about 30 seconds until fragrant without browning.
04 -
Introduce the shredded cabbage and julienned carrots. Toss frequently, cooking until the cabbage softens slightly but retains some crunch and the carrots are bright.
05 -
Pour in the soy sauce, rice vinegar, and oyster sauce. Stir gently to coat all ingredients evenly. Repeat stirring a few times for thorough integration.
06 -
Optionally, sprinkle crushed red pepper flakes according to taste, mixing well to distribute the heat evenly.
07 -
Stir in the cornstarch and water mixture quickly. Continue stirring for one minute until the sauce thickens and develops a glossy appearance that clings to the meat and vegetables.
08 -
Remove from heat and scatter sliced green onions on top. Serve immediately over jasmine or brown rice, or enjoy as is for a lighter option.
# Notes:
01 -
Use freshly grated ginger and minced garlic to maximize flavor aroma. Adjust soy sauce and chili flakes to suit personal taste preferences.
02 -
Ensure the pan is not overcrowded to maintain crisp textures; cook in batches if needed.
03 -
Leftovers can be refrigerated up to four days or frozen for two months. Reheat gently, adding a splash of water to restore sauciness.