Ground Beef and Cabbage Skillet
This easy dish delivers flavor in every bite. It combines ground beef and cabbage with the crunch of bell peppers.
Servings (Adjustable):
Calories: 374kcal
Save Recipe
Share on Facebook
Share on X
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 pound ground beef
- ½ teaspoon minced ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon brown sugar optional
- ½ large head green cabbage sliced
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 3 green onions sliced
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- Sesame seeds for garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add ground beef to the skillet and cook until browned, breaking it apart with a spatula as it cooks, for 5 minutes.
- Stir in minced ginger, garlic powder, onion powder, black pepper, and brown sugar. Cook for an additional 2 minutes.
- Add sliced cabbage, red bell pepper, shredded carrots, and chopped green onions to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
- In a small bowl, mix soy sauce and apple cider vinegar. Pour the sauce over the beef and vegetable mixture in the skillet.
- Stir well to coat everything evenly with the sauce. Cook for an additional 2-3 minutes, stirring occasionally. Remove the skillet from heat.
- Transfer the stir-fry to a serving dish and sprinkle sesame seeds for garnish.
Notes
Make it low-carb by leaving out the brown sugar. This will reduce the carb count by 1 gram per serving.
Thinly slice the vegetables. This will help lend to a bite size crunch along with cutting down on cooking time.
Use lean ground beef. Lean ground beef has less fat and therefore will have less grease to drain. For this recipe, I’m using 90/10. It still does have some grease that needs to be drained but not as much as types with higher fat content.
Drain any excess fat. Ground beef can contain a lot of excess fat depending on the type you use. After browning, make sure to drain any excess from the skillet so the dish doesn’t become greasy.
Brown the meat. Make sure the meat is browned before adding in the vegetables.
Cook vegetables until tender. This allows them to still have a bit of crunch to them. You don’t want to overcook, or they will be soggy.
Season generously. This dish boost with tons of umami flavors. Season to your personal taste preference as you go.
Nutrition
Calories: 374kcal | Carbohydrates: 15g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 877mg | Potassium: 743mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6481IU | Vitamin C: 83mg | Calcium: 94mg | Iron: 4mg
