Spicy Beef & Cabbage Skillet with Ginger and Soy
Ingredients
- 1 poundground beef
- 1 small head, about 1 poundgreen cabbage
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1½ teaspoonsriracha or chili paste
- 1 teaspoonsesame oil
- 2 tablespoonvegetable oil
- ¼ teaspoonred pepper flakes (optional, for extra heat)
- 3 stalksscallions
Prep
- 01
Chop 1 small head of green cabbage into bite-sized pieces.
- 02
Mince 4 cloves garlic and 1 tablespoon fresh ginger.
- 03
Slice 3 scallions on the bias.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces, until browned and cooked through, about 5 minutes. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Stir in minced garlic and ginger and cook for 30 seconds until fragrant.
- 03
Add chopped cabbage to the skillet and stir well. Cook, stirring occasionally, for 5–7 minutes until cabbage is tender and lightly caramelized at the edges.
- 04
Return beef to the skillet. Stir in soy sauce, rice vinegar, and sriracha. Toss until everything is coated evenly. Cook for 1–2 minutes to warm through.
- 05
Drizzle with sesame oil and red pepper flakes if using. Top with chopped scallions and serve hot, optionally with rice or noodles on the side.
Spice Tips
For more heat, increase sriracha to 2 teaspoons or add a pinch of cayenne pepper. For a milder version, reduce sriracha to 1 teaspoon. A squeeze of fresh lime juice at the end adds brightness and cuts the richness.
Serve over steamed rice or with noodles to soak up the savory sauce. Leftovers keep well in the fridge for up to 3 days and reheat beautifully.