Ingredients
For the Stir Fry:
- 2 tablespoons vegetable oil
- 4 cloves garlic, chopped
- ½ pound ground beef
- ½ small head cabbage, shredded
- 1 red bell pepper, cut into strips
For the Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- ½ cup cold water
- 1 teaspoon ground black pepper, or to taste
- 1 pinch salt, to taste
Instructions
- Prepare the Ingredients: Chop the garlic, shred the cabbage, and cut the red bell pepper into strips. Measure out all remaining ingredients so everything is ready to go.
- Cook the Beef: Heat a wok or large skillet over medium-high heat and add the vegetable oil. Saute the chopped garlic for about 5 seconds, then add the ground beef. Stir-fry until the beef is evenly browned, about 5 to 7 minutes. Drain any excess fat.
- Add Vegetables: Stir in the shredded cabbage and bell pepper strips. Continue stir-frying until the vegetables are tender and the beef is fully cooked through.
- Make the Sauce: In a small bowl, mix together the soy sauce, cornstarch, and cold water. Pour the sauce into the pan, then season with ground black pepper and salt to taste. Stir well.
- Thicken the Sauce: Continue to cook, stirring constantly, until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Remove from heat and serve hot with freshly steamed rice for a complete meal.
Notes
- Feel free to substitute ground chicken, turkey, or pork if desired.
- For extra heat, add a pinch of crushed red pepper flakes or sliced chili peppers.
- Make sure to stir the cornstarch mixture again before pouring it in, as the cornstarch may settle.
- This stir fry is best enjoyed immediately for the freshest texture.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 547mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 48mg
