We tend to eat a lot of Chinese food because rice dishes are Trevor’s favorite. They are quickly becoming Amelia’s favorite too. While Chinese food is quite cheap to buy, it can have a lot of MSG, salt & sugar added to it to enhance the flavors. So, I’ve started making more Asian inspired dishes to avoid having to buy it.
My version is jam packed with good-for-you veggies, ground meat (so there’s less work by not having to chop it!) and the right balance of carb-proteins. It comes together very easily and quickly for a mid-week meal and there might even be some leftovers. That is, if you don’t invite me over to eat it with you! 🙂
Black Pepper Beef & Cabbage Stir-Fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, chopped
- 1/2 thumb ginger, minced
- 1/2 pound ground beef
- 1/2 small head cabbage, shredded
- 1 red bell pepper, cut into strips
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1/2 cup cold water
- Freshly ground black pepper and salt, to taste
- 1 cup cooked white rice (optional for serving)
- Heat a large skillet over medium-high heat, and add oil. Saute garlic & ginger for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown.
- Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked (about 8-10 minutes). 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. Enjoy immediately over rice!