Ground Beef and Cabbage

a close up photo of ground beef, cabbage, carrots, and bell peppers with onions and garlic in the skillet

5 from 2 votes

This ground beef and cabbage stir fry comes together in minutes—with crisp vegetables, savory beef, and a subtle heat that keeps you coming back for more.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

1½ pounds ground beef
1 medium yellow onion chopped into ½-inch pieces, about 1 cup
4 cloves garlic minced
2 large carrots shredded, about 1 cup
2 red, yellow, or orange bell peppers sliced into matchsticks, about 2 cups worth
½ large head of cabbage shredded thin and chopped, about 6 cups

Sauce Ingredients

¼ cup low sodium soy sauce
1 tablespoons chili paste or Sriracha hot sauce
1 teaspoon cornstarch

Instructions

In a large skillet over medium-high heat, cook and crumble the ground beef. Add the onion and garlic and continue cooking and stirring for about 3 minutes until softened and fragrant.
While the beef and onion are cooking, whisk together the soy sauce, chili paste, and cornstarch in a small glass or bowl. Set aside.
Add the carrots and bell peppers and continue cooking for an additional 2 minutes. Pour in the sauce and stir to mix throughout.
Stir in the cabbage and reduce the heat to medium. Cover with a lid for about 3 minutes, until it begins to soften. Uncover and continue cooking uncovered for an additional minute or two, as needed, until the sauce has mostly been absorbed and the cabbage is tender-crisp.

Notes

Feel free to chop or slice the bell peppers however you like best. I love the look and texture of matchstick vegetables in stir-fry recipes. So, that's my preference.

If you prefer a standard chop, that will work as well, just add a minute or two to the cooking time. There will also be a more distinct pepper flavor to the dish with the larger pieces.

Nutrition