Description
This quick and flavorful Ground Beef with Chopped Cabbage recipe combines tender browned beef with sautéed cabbage, onions, garlic, and ginger, enhanced by savory soy sauce and aromatic sesame oil. Ready in just 30 minutes, it’s a perfect weeknight meal that’s both satisfying and simple to prepare.
Ingredients
Scale
Meat and Vegetables
- 1 lb (450 g) ground beef
- 4 cups chopped cabbage (about half a medium head)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
Condiments and Oils
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon olive oil (for cooking)
- Black pepper, to taste
Instructions
- Prepare Ingredients: Chop the cabbage, dice the onion, mince the garlic, and grate the fresh ginger to have all ingredients ready for cooking.
- Brown Ground Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef seasoned with black pepper and cook for 5-7 minutes, stirring occasionally, until it is fully browned.
- Drain Excess Fat: Remove excess fat from the skillet and set the cooked ground beef aside on a plate.
- Sauté Aromatics: In the same skillet, add the diced onion and cook for 2-3 minutes until it becomes translucent. Then add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Cook Cabbage: Add the chopped cabbage to the skillet and sauté for 5-7 minutes until it softens and is tender.
- Combine and Season: Return the cooked ground beef to the skillet with the cabbage and aromatics. Add the soy sauce and sesame oil, stirring well to combine all flavors. Cook together for another 2-3 minutes to allow the seasoning to meld.
- Garnish and Serve: Adjust seasoning with additional black pepper if needed. Garnish with sliced green onions and serve hot for a complete meal.
Notes
- For added heat, sprinkle red pepper flakes or drizzle sriracha sauce before serving.
- Use lean ground beef to reduce fat content.
- This dish pairs well with steamed rice or noodles.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Substitute coconut aminos for soy sauce to make it gluten free.
