Beef and Cabbage Stir-Fry with Ginger and Lime
Ingredients
- 1 poundground beef
- 1 small headgreen cabbage
- 3 clovesgarlic
- 1 tablespoonfresh ginger
- 1lime
- 2 tablespoonsoy sauce
- 1 tablespoonsesame oil
- 2 tablespoonvegetable oil
- 3 stalksgreen onion
- ¼ teaspoonred pepper flakes
Prep
- 01
Shred 1 small head green cabbage into thin ribbons.
- 02
Mince 3 garlic cloves.
- 03
Mince or grate 1 tablespoon fresh ginger.
- 04
Slice 3 green onion stalks on the bias.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5 minutes. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Stir in garlic and ginger and cook for 30 seconds until fragrant.
- 03
Add shredded cabbage to the skillet and stir frequently until softened and lightly browned, about 4–5 minutes.
- 04
Return beef to the skillet. Stir in soy sauce, sesame oil, and red pepper flakes. Cook for 1 minute, tossing to combine.
- 05
Squeeze lime juice over the dish, add sliced green onion, and toss gently. Taste and adjust seasoning as needed. Serve warm.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a dash of sriracha at the end. A teaspoon of rice vinegar adds extra brightness if you prefer more acidity than lime alone.
Serve over rice or noodles if you'd like a heartier meal, or eat as-is for a lighter dinner. Leftovers keep for 3 days refrigerated and reheat well in a skillet.