Description
This Ground Beef and Cabbage Skillet is a quick and flavorful stir-fry featuring lean ground beef, fresh cabbage, bell pepper, and shredded carrots cooked in a savory soy and apple cider vinegar sauce. Perfect for a healthy weeknight dinner, this dish offers a satisfying balance of protein and vegetables with a touch of Asian-inspired seasoning and a sprinkle of sesame seeds for garnish.
Ingredients
Scale
Meat and Oil
- ½ tablespoon extra virgin olive oil
- 1 pound lean ground beef (90/10)
Spices and Seasonings
- ½ teaspoon minced ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon brown sugar (optional)
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
Vegetables
- ½ large head green cabbage, sliced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 3 green onions, sliced
Garnish
- Sesame seeds
Instructions
- Heat the skillet: Heat ½ tablespoon of extra virgin olive oil in a large skillet or wok over medium-high heat to prepare for browning the meat.
- Brown the ground beef: Add 1 pound of lean ground beef to the hot skillet and cook for about 5 minutes while breaking it apart with a spatula, until it is fully browned.
- Add seasonings: Stir in ½ teaspoon minced ginger, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground black pepper, and 1 teaspoon brown sugar (optional). Cook together for 2 more minutes to blend flavors.
- Cook the vegetables: Add ½ large sliced green cabbage, 1 thinly sliced red bell pepper, 1 cup shredded carrots, and 3 sliced green onions to the skillet. Stir-fry for 5 to 7 minutes until the vegetables are tender but still crisp.
- Add the sauce: In a small bowl, combine 3 tablespoons soy sauce and 1 tablespoon apple cider vinegar. Pour this mixture over the beef and vegetable skillet.
- Combine and finish cooking: Stir well to evenly coat all ingredients with the sauce. Continue cooking for another 2 to 3 minutes, stirring occasionally, then remove the skillet from heat.
- Serve and garnish: Transfer the stir-fry to a serving dish, then sprinkle sesame seeds on top for added flavor and presentation.
Notes
- Make it low-carb by omitting the brown sugar, reducing carbs by about 1 gram per serving.
- Thinly slicing vegetables ensures bite-sized pieces and reduces cooking time.
- Use lean ground beef (90/10) to minimize grease and fat content.
- Drain any excess fat after browning the beef to avoid a greasy dish.
- Ensure the meat is well browned for optimal flavor before adding vegetables.
- Cook vegetables until tender-crisp to maintain texture and avoid sogginess.
- Season generously throughout cooking to deepen umami flavors to taste.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 320
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
