Ground Beef and Cabbage Stir Fry on the Table in 20 Minutes
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Ground beef and cabbage stir fry uses inexpensive ingredients to make a quick and healthy meal that can be on the table in under 20 minutes.
This ground beef and cabbage stir fry can be on the table in about fifteen minutes flat, making it a great mid-week meal.
Stir fries are great for using a little bit of meat and bulking it up with lots of veggies and rice to make a filling and healthy meal.
This stir fry uses beef mince – an cheaper alternative to some of the more traditional stir fry meat cuts.
It’s bulked out with mostly cabbage. You can also add whatever veggies you have in the crisper – in the photo below I used carrot, zucchini and capsicum, but snow peas, beans, broccoli and sweet corn are also great inclusings.
Start by browning the mince. While the mince is browning, give the veggies a wash and a chop. Add your veggies and then your sauce and you’re ready to serve.
Serve with rice or noodles. I the photo above, I used Japanese dried Udon noodles but any noodle or rice will taste nice.
For more ground beef recipes, check out the meals with mince page.
Ground Beef and Cabbage Stir Fry
Stir fry is great for stretching a little meat to serve many. This stir fry uses inexpensive mince with vegetables and noodles in a delicious hoisin sauce.
Ingredients
- 500g mince
- 1 onion, sliced
- 1/2 Chinese cabbage, shredded
- 1 capsicum, thinly sliced
- 1 carrot, cut into batons
- 1/4 cup or so of hoisin sauce
- 2 cloves of garlic, crushed
- 3cm piece of ginger, peeled and grated or 1 tsp. bottled ginger
- 2 Tbsp. soy sauce
Instructions
- Brown mince in a hot wok or pan, breaking up lumps with a spoon. Remove and set aside.
- Add onion and cabbage to the pan and cook for 5-10 minutes or until almost softened.
- Add vegetables to the pan and stir fry until just tender.
- Meanwhile, stir the hoisin sauce, soy sauce, garlic and ginger together in a bowl.
- Return mince to the pan with the vegetables and pour in stir fry sauce. Stir through and cook for a minute or so to heat through.
- Serve just as is or with rice or noodles. If serving with noodles, cook according to packet directions and toss in the mince mixture before serving.
Notes
Use any veggies you have on hand.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 113mgSodium: 1604mgCarbohydrates: 35gFiber: 3gSugar: 20gProtein: 37g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.
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Thanks for this recipe, I made it today. I would probably fry the beef in ginger, garlic and onion first then add veggies next time for more flavour. In Asia we normally fry the meat with the aromatics rather than adding at the end. Good luck with your blogging and cooking.
Hi, thanks for your tips. I’ll give your way a go next time I make it 🙂