Beef and Cabbage Stir Fry
A vibrant stir fry featuring lean ground beef, crunchy cabbage, and a punchy garlic-ginger sauce all cooked in one pan. Healthy, high in protein, and especially ideal for busy weeknights or meal prep thanks to its speed and versatility.
Method
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Heat the olive oil in a large frying pan or wok over medium-high heat.
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Add the ground beef and cook until browned, breaking it apart as it cooks.
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Stir in the onion, garlic, and ginger and cook for 2–3 minutes until fragrant.
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Add the shredded cabbage and carrots and cook for 5–7 minutes, stirring frequently until slightly softened.
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In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, and water.
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Pour the sauce over the beef and vegetables and stir until everything is evenly coated.
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Continue cooking for another 2–3 minutes until heated through.
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Remove from the heat and garnish with spring onions and sesame seeds if desired.
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Serve immediately on its own or with your favourite side.
Notes
Allow the stir fry to cool completely before storing.
Fridge: Up to 4 days
Freezer: Up to 2 months
Reheat in a frying pan or microwave until heated through.
Nutrition Information
| Calories | 290kcal |
| Total Fat | 15g |
| Total Carbohydrates | 10g |
| Protein | 28g |
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Frequently Asked Questions
Can I use bagged coleslaw mix instead of cabbage?
Yes. A pre-shredded coleslaw mix is a great time-saving option and works perfectly in this recipe.
Can I make this lower carb?
This recipe is already relatively low in carbs, but you can omit the carrots to reduce the carbohydrate content further.
Can I use another protein?
Absolutely. Ground turkey, chicken, pork, or even crumbled tofu all make delicious alternatives to beef in this stir fry.
Does this freeze well?
Yes. Store cooled portions in airtight containers and freeze for up to 2 months; reheat in the pan or microwave until heated through.
What if I don’t have fresh ginger?
If you don't have fresh ginger, substitute with 0.5 tsp ground ginger or omit it for a milder flavour.
How do I prevent the cabbage from getting soggy?
Cook the cabbage just until slightly softened and still a bit crisp, stirring frequently—avoid overcooking or covering the pan, which traps steam and makes vegetables watery.
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