Bold and spicy Black Pepper Beef and Cabbage Stir Fry is made with a mouthwatering combination of ground beef, aromatic garlic, and crisp cabbage, all brought together by a delicious sauce made with soy sauce, rice vinegar, sesame seed oil, and finished with a kick of black and red pepper!
What Goes Into Black Pepper Beef And Cabbage Stir Fry?
To make this mouthwatering Asian-inspired delight, you will need:
- Ground beef
- Minced garlic
- Sesame seed oil and vegetable oil
- Shredded cabbage
- Sliced red bell pepper
- Low-sodium soy sauce
- Rice vinegar
- Black pepper and red pepper flakes
- Cornstarch
- Sliced green onions
Directions For Making Black Pepper Beef and Cabbage Stir Fry:
- Heat a large wok or skillet over high heat and add the sesame seed oil and vegetable oil. Once the oils are hot, saute the garlic for 20 seconds and add the ground beef. Cook until the beef is no longer pink.
- Add the shredded cabbage, half of the sliced green onions, and red bell pepper slices. Cook until the veggies start to wilt, about 5 minutes.
- Mix in the soy sauce, rice vinegar, black pepper, red pepper flakes, and salt if needed. Cook for about 3 minutes.
- In a small bowl, mix the cornstarch with ½ cup water. Pour it over the beef and cook until the sauce has thickened. Serve over freshly cooked white rice and with the remaining sliced green onions on top.
What Other Veggies Can I Add to Beef and Cabbage Stir Fry?
For added color and flavor, you can also add:
- Broccoli florets
- Julienned carrots
- Snow peas
- Bamboo shoots
- Yellow or orange bell peppers
- Red onion
Other Asian-Inspired Recipes For You:
- Asian Green Beans
- Asian Chicken Lettuce Wraps
- Grilled Huli Huli Chicken
- Korean Ground Beef and Rice Bowls
- Beef and Broccoli With the Best Sauce
- One-Pot Black Pepper Chicken
Black Pepper Beef and Cabbage Stir Fry Recipe
This aromatic and bold stir fry will make your dinner experience both easy and delightful!
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Servings: 4 SERVINGS
Calories: 280kcal
Ingredients
- ½ tbsp vegetable oil
- 1 tsp sesame seed oil
- 1 lb lean ground beef
- 3 garlic cloves, minced
- 1 red bell pepper cut into strips
- 4 cups shredded cabbage
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- ½ tbsp cornstarch
- ½ cup water
- ½ tsp red pepper flakes
- ½ tsp black pepper
- Salt to taste
- 2 green onions, sliced
Instructions
- Heat a large wok or skillet over high heat and add the sesame seed oil and vegetable oil. Once the oils are hot, saute the garlic for 20 seconds and add the ground beef. Cook until the beef is no longer pink.
- Add the shredded cabbage, half of the sliced green onions, and red bell pepper slices. Cook until the veggies start to wilt, about 5 minutes.
- Mix in the soy sauce, rice vinegar, black pepper, red pepper flakes, and salt if needed. Cook for about 3 minutes.
- In a small bowl, mix the cornstarch with ½ cup water. Pour it over the beef and cook until the sauce has thickened. Serve over freshly cooked white rice and with the remaining sliced green onions on top.
Notes
- Wait until the wok is hot before adding the oil, and wait until the oil is hot before adding the meat and garlic.
- If you are feeding this to children don’t add the red pepper flakes.
Nutrition
Calories: 280kcal | Carbohydrates: 10g | Protein: 12g | Fat: 22g
