Beef and cabbage stir-fry
A fast skillet dinner that stretches half a pound of beef with inexpensive cabbage and carrots.
Recipe source: Budget Bytes
- Prep
- 15 min
- Cook
- 15 min
- Makes
- 4 servings
- Budget note
- $7.14 when source was updated
Directions
- 1
Mix the sauce
Stir together the soy sauce, sesame oil, sriracha, and brown sugar; keep it nearby.
- 2
Prepare the vegetables
Shred the cabbage and carrots, slice the green onions, and mince the garlic and ginger.
- 3
Brown the beef
Warm the oil in a large skillet over medium heat. Add beef, garlic, ginger, salt, and pepper; cook until the meat is browned.
- 4
Finish the stir-fry
Add cabbage and carrots. Cook until the cabbage reaches the tenderness you like, then stir in the sauce and green onions.
- 5
Serve
Divide among four bowls and add sesame seeds or extra sriracha if available.
Make it work with what you have
Ground turkey or pork can replace the beef. A bag of coleslaw mix can replace the cabbage and carrots.
Simple and filling
Cabbage adds volume, keeps well in the refrigerator, and makes a smaller package of meat feed four people.
Storage
Cool promptly and refrigerate in a covered container for up to 3 days. Reheat until steaming throughout.
Stretch this meal further
These are Helping Plate’s practical additions for shopping carefully and cooking with food-distribution staples.
- Buy the smallest ground-meat package and let cabbage provide most of the volume.
- Slice the cabbage core thinly instead of discarding it; it softens with a few extra minutes of cooking.
- Cook extra rice once and use the remainder for another bowl, soup, or fried-rice meal.
Equipment
Large skillet · Small mixing bowl · Knife or box grater
Dietary notes
Dairy-free · Egg-free
Check for allergens
Soy · Sesame
Watch the original how-to
Video by Budget Bytes. Helping Plate provides an independently written, pantry-friendly guide and links back to the original creator.
