Round 2 Recipe Beef And Cabbage Stir Fry

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BEEF AND CABBAGE STIR FRY



Beef and Cabbage Stir Fry image

This fast and easy Beef and Cabbage Stir Fry is a filling low carb dinner with big flavor and endless possibilities for customization.

Provided by Adapted from Tasteaholics

Time 30m

Number Of Ingredients 14

2 Tbsp soy sauce ($0.18)
1 Tbsp toasted sesame oil ($0.33)
1 Tbsp sriracha* ( $0.05)
1/2 Tbsp brown sugar ( $0.02)
1/2 head green cabbage ($1.78)
2 carrots ($0.22)
3 green onions ($0.17)
1/2 Tbsp neutral cooking oil ($0.02)
1/2 lb. lean ground beef ($3.90)
2 cloves garlic ($0.16)
1 Tbsp fresh grated ginger ( $0.13)
Pinch of salt and pepper ($0.05)
1 Tbsp sesame seeds ($0.08)
1 Tbsp sriracha ($0.05)

Steps:

  • Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
  • Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three 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.
  • Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
  • 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 the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.

Nutrition Facts : ServingSize 1 Serving, Calories 195 kcal, Carbohydrate 14 g, Protein 16 g, Fat 9 g, Fiber 4 g, Sodium 756 mg

BLACK PEPPER BEEF AND CABBAGE STIR FRY



Black Pepper Beef and Cabbage Stir Fry image

A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.

Provided by LI-ANN

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 cloves garlic, chopped
½ pound ground beef
½ small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
½ cup cold water
1 teaspoon ground black pepper, or to taste
1 pinch salt, to taste

Steps:

  • Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
  • Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.5 g, Cholesterol 48.2 mg, Fat 22.1 g, Fiber 3.1 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 547.3 mg, Sugar 4.2 g

GROUND BEEF AND CABBAGE STIR-FRY RECIPE



Ground Beef and Cabbage Stir-Fry Recipe image

A quick and easy stir-fry meal with ground beef, shredded cabbage, shredded carrots, and scallions. Seasoned with sesame oil, soy sauce, rice vinegar, and red pepper flakes. Perfect for a busy weeknight dinner.

Provided by Gabriella @ Nutritious Minimalist

Categories     Main Course

Time 25m

Number Of Ingredients 11

1 pound lean ground beef
12 ounce bag of coleslaw mix (shredded green cabbage, red cabbage, and carrots)
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil
2 tablespoons rice vinegar
1/4 cup soy sauce (use tamari if you can't have wheat; uses coconut aminos if you can't have soy)
1/4 tsp red pepper flakes, more if you like it spicy
1/2 tsp salt, more to taste
1/4 tsp ground black pepper, more to taste
chopped scallions for garnish (optional)

Steps:

  • In a small bowl, whisk together the rice vinegar, soy sauce, red pepper flakes, salt, and black pepper. Set aside.
  • Heat the sesame oil in a large skillet over medium-high heat. Add the ground beef and cook for 7-9 minutes until browned.
  • Add the garlic and ginger, cook 1-2 minutes.
  • Add the coleslaw mix and soy sauce mixture to the skillet and cook 5-7 minutes, stirring frequently, until the cabbage is softened.
  • Garnish with chopped scallions.

BEEF CABBAGE STIR-FRY



Beef Cabbage Stir-Fry image

Cabbage, which is grown extensively in this area, is a favorite of my family. I've had this recipe for years, and my husband and kids still request it often.-Colette Jaworski, Buford, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

3 cups shredded cabbage
2 tablespoons canola oil
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 large onions, thinly sliced and separated into rings
3 celery ribs, sliced
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup beef broth
1/2 cup soy sauce
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften. Add beef; cook and stir for 3 minutes. Add the onions and celery; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the bean sprouts, bamboo shoots and water chestnuts., In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender. Serve over rice.

Nutrition Facts :

BEEF AND CABBAGE STIR-FRY



Beef and Cabbage Stir-Fry image

A quick and easy stir-fry that is healthy for your family. This is a basic stir-fry; additions such as sesame seeds or flavored marinades and sauces make this recipe unique with each preparation. I created this recipe when I received a head of cabbage with my farm share and already had stew beef in the freezer.

Provided by Music Heather

Categories     < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
1 lb beef, cut bite-size
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/2 head cabbage, cored and cut into thin strips
1 cup carrot, shredded
1 teaspoon sesame oil
1/2 cup reduced sodium soy sauce
1 tablespoon cornstarch

Steps:

  • Heat canola oil in large frying pan or wok over medium heat.
  • Add beef, salt, pepper, and coriander; cook until beef is no longer pink. Remove from pan and allow fat and oil to drain retaining some fat and oil in the pan.
  • Add cabbage, carrots, and sesame oil to same pan. Stir-fry for approximately 2 minutes, when cabbage begins to soften.
  • Meanwhile, combine soy sauce and corn starch in measuring cup.
  • Pour soy sauce mixture into pan once cabbage is adequately cooked; Stir until thickened and remove from heat.
  • Depending on your serving style, either mix the beef back into the cabbage mixture before plating, or place the beef on top of cabbage mixture once it is plated.

BEEF AND CABBAGE STIR-FRY WITH PEANUT SAUCE



Beef and Cabbage Stir-Fry With Peanut Sauce image

Stir-fried cabbage (especially Savoy) is the best! Found this recipe almost two years ago, and only finally got round to fixing it, to great approval from himself. The addition of orange juice is a lovely touch here. From the *Washington Post* 7/10/10.

Provided by lecole54

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb sirloin steak (may substitute eye of round or top round)
2 medium carrots
3 medium garlic cloves
1 head savoy cabbage, small
1/4 cup unsalted dry roasted peanuts (optional)
1/4 cup natural-style peanut butter, smooth
1/3 cup fresh orange juice
3 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
4 teaspoons canola oil
2 -5 tablespoons water
2 teaspoons toasted sesame oil, for serving (optional)

Steps:

  • If you have time, pop the steak in the freezer for 5 minutes; that will make the meat easier to cut.
  • Peel, trim and grate the carrots (on a box grater or in a food processor fitted with a shredding disk). Mince the garlic. Remove any loose outer leaves from the cabbage, then cut it in half and core it. Cut the cabbage halves into very thin slices. If using peanuts, coarsely chop them.
  • Stir the peanut butter to re-incorporate any oil on the top, if needed. Whisk together the peanut butter, juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
  • Heat 2 teaspoons of the oil in a wok or large skillet over medium-high heat.
  • Meanwhile, trim any visible fat from the steak. Cut the meat crosswise into very thin slices.
  • Add the garlic to the hot oil and cook for 30 seconds, stirring so it doesn't burn. Add the steak and stir-fry for 2 to 4 minutes, until barely browned but not completely cooked through. Use tongs to transfer to a bowl.
  • Add the remaining 2 teaspoons of oil to the wok or skillet. When it is hot, add the cabbage and 2 tablespoons of the water. Stir-fry for 3 to 5 minutes so the cabbage starts to wilt. Add the carrots and the remaining tablespoons of water as needed to keep the vegetables from sticking.
  • Return the steak to the wok or skillet, along with any accumulated juices; stir to incorporate. Pour in the peanut sauce and stir-fry to heat through and coat evenly.
  • Divide among individual wide, shallow bowls; if you're serving this stir-fry on top of noodles, sprinkle each portion with 1/2 teaspoon of the toasted sesame oil before adding the stir-fry on top. Garnish with a sprinkling of the chopped peanuts, if using. Serve hot.

Nutrition Facts : Calories 402.2, Fat 27.2, SaturatedFat 7.8, Cholesterol 85, Sodium 483.5, Carbohydrate 12.1, Fiber 2, Sugar 7, Protein 28.3

ROUND 2 RECIPE - BEEF AND CABBAGE STIR FRY



Round 2 Recipe - Beef and Cabbage Stir Fry image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons canola oil
8 ounces beef strips and marinade, from Beef Satay, recipe follows
2 teaspoons cornstarch
l medium onion, cut into 1-inch pieces
1/4 head red cabbage, thinly sliced
3 cups cooked white rice
1 scallion, chopped, for garnish
2 1/2 pounds top round or London broil
1/2 cup light soy sauce
1/4 cup canola oil, plus more for grill
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon plus 1 teaspoon brown sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
4 scallions, thinly sliced

Steps:

  • Heat the canola oil in a large skillet over high heat.
  • Toss the beef strips and marinade with the cornstarch. Add the onions to the skillet and cook 2 minutes. Add the beef and marinade and cook 2 minutes. Add the cabbage and cook until the cabbage has softened and the beef is cooked, about 2 minutes. Remove from the heat and serve over top of the rice. Garnish with chopped scallions.
  • Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
  • To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately. Yield: 24 skewers.

ROUND 2 RECIPE - BEEF AND BEAN BURRITOS



Round 2 Recipe - Beef and Bean Burritos image

Provided by Sandra Lee

Time 18m

Yield 4 burritos

Number Of Ingredients 9

1 tablespoon canola oil
1 medium red onion, chopped, divided
2 cups reserved No Bean Beef Chili
1 (15-ounce) can black beans, rinsed and drained
4 large flour tortillas
Reserved 1/2 head cabbage, from Grilled Tex-Mex Pork Chops, shredded
1 tablespoon chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 cup shredded Monterey Jack, divided

Steps:

  • In a small pot over medium-high heat, add the oil. When it is hot, add the half the onions and cook until soft, 6 to 8 minutes. Add the No Bean Beef Chili and the beans. Stir and cook until hot.
  • Wrap the tortillas in a damp towel and microwave for 30 seconds to make them warm and pliable.
  • In a bowl, mix together the cabbage, tomatoes, remaining onions, and cilantro. Season with salt and pepper.
  • Place a tortilla on your work surface and spread 1/4 of the chili and bean mixture down the middle. Sprinkle with 1/4 cup cheese and about 1/4 cup of the cabbage mixture. Fold the sides of the tortilla about 1/4 of the way in towards the center. Roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients.

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