Nowadays, people’s busy schedules have left them with little time to prepare elaborate meals. Not only is stir-fry all of these, but it also often contains a lot of nutritious veggies and protein to keep you full and happy. It’s easy to throw up this beef and cabbage stir-fry on a weeknight when you’re short on time since you already have all the ingredients on hand.
BEEF AND CABBAGE STIR-FRY TIPS
A deep pan may be used as a substitute for a wok. Because of the intense heat required for stir-frying, all of the ingredients should be ready ahead of time. Cabbage, red onions, carrots, and chilli peppers make up the bulk of the veggies used here. Spinach, baby corns, and red cabbage are great additions, but you can be creative and use any vegetables you choose. If you don’t want to use beef mince, you may use beef, chicken, or pig strips instead. Pour it over some light, fluffy rice or noodles and watch the bows vanish as quickly as they filled up.
When time is short, dinner is the last thing you should worry about. Easy to prepare and packed with nutrients, this beef and cabbage stir-fry is perfect for busy weeknights.
BEEF AND CABBAGE STIR-FRY RECIPE
Recipe by Irene Muller
Course: Dinner
Cuisine: Global
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 20 minutes
INGREDIENTS
- For the sauce
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4 tbsp. soy sauce
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1 tbsp. brown sugar
- For the stir-fry
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1⁄2 head green cabbage
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2 carrots
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3 red onions
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2 tbsp. olive oil
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500 g lean ground beef
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3 cloves garlic
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1 tbsp. fresh grated ginger
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3 chopped chillies (optional)
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pinch of salt and pepper
-
dried herbs of your choice
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4 chopped green onions (scallions) optional
METHOD
- For the sauce
- Prepare the stir-fry sauce first. In a small bowl, mix the soy sauce and brown sugar together. Set the sauce aside.
- For the stir-fry
- Shred the vegetables so they are ready. Cut the cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage, approximately 4-6 cups once shredded.
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- Peel two carrots, then use a grater to grate the carrots. Slice three onions.
- Crush two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate using a small-holed cheese grater.
- Heat a large skillet over medium heat. Add the cooking oil and mince and saute. When the mince is golden brown add sliced onions, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned, approximately 5 to 10 minutes.
- Add the carrots to the skillet and continue to stir then fold in the cabbage until slightly wilted. Lastly, stir in the prepared sauce. Add the chopped green onions (optional). Serve immediately.
»BEEF AND CABBAGE STIR-FRY RECIPE«