Black Pepper Beef & Cabbage Stir-Fry

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

  • Servings: 4
  • Difficulty: easy
  • Print


  • 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)


  1. 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.
  2. Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked (about 8-10 minutes). Stir in soy sauce. img_1382
  3. 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! img_1387

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