bcmom's kitchen

bcmom's kitchen

Sunday, January 8, 2017

Beef and Cabbage Stir Fry

I found this recipe the other day on Pinterest. I'm pretty sure this is going to become a regular around here. Well, as regular as any recipe can be - there are just so many recipes out there that simply must be tried. That doesn't leave much time for repeats... But, seriously, the flavors in this are so good.

Beef and Cabbage Stir Fry
from BudgetByte$

  • Sauce
    * 2 T soy sauce
    * 1 T sesame oil
    * 1 T sriracha
    * 1-1/2 tsp brown sugar
  • Stir Fry
    * 1/2 head green cabbage
    * 2 carrots, cut into matchsticks
    * 3 green onions
    * 2 cloves garlic
    * 1 T fresh grated ginger
    *1/2 lb. lean ground beef (or ground turkey or chicken)
    * Pinch of salt and pepper
  1. In a small bowl stir together the soy sauce, sesame oil, sriracha, and brown sugar. Set aside.
  2. Prepare vegetables so they are ready to go when you need them. Cut cabbage in half, remove the core, and then shred the leaves of one half the cabbage. Peel two carrots and cut into matchsticks (OR use a cheese grater to shred them). Slice the green onions. Mince 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 it using a small-holed cheese grater.
  3. Heat a large skillet over medium heat. Once hot, add the ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
  4. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in your prepared sauce and the green onions; heat through.
  5. Serve with steamed rice, a sprinkle of sesame seeds, some chow mein noodles, and a drizzle of sriracha, as desired.
Note: this makes a medium spicy stir-fry, so if you're sensitive to heat, start with 1 tsp. sriracha and adjust as necessary. Pass the sriracha for those who like a little heat.

I love spicy, so I used the entire tablespoon of sriracha in the sauce, and I thought it was nicely flavorful but not really spicy at all. My husband said it was a bit spicy for his taste, but he loved the way all the flavors went together, and he ate it anyway. Next time I think I'll cut the sriracha down a bit for him and just drizzle a bit on top of mine. Or add some of this hot chili oil.

Also, as it's a stir fry, any other vegetables you have on hand and want to use can surely be thrown in. The more vegetables the better, right?

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