Ingredients
- Red or green cabbage, chopped
- Red bell pepper, thinly sliced
- Scallions, thinly sliced
- Garlic cloves, minced
- Tamari sauce (or soy sauce/coconut aminos)
- Olive oil
- Fresh parsley or cilantro, chopped
- Lean ground beef
- Carrot, cut into thin strips
- Crushed red pepper flakes (optional, for spice)
Instructions
1. Cook the Ground Beef:
- Heat olive oil in a large skillet or wok over medium heat.
- Add ground beef and 1 minced garlic clove.
- Sauté for 4-5 minutes, stirring occasionally, until beef is browned.
2. Prepare the Vegetables:
- While the beef cooks, chop the cabbage, slice the bell pepper and scallions, and cut the carrot into thin strips.
3. Cook the Vegetables:
- Add cabbage, carrot, crushed red pepper flakes, another minced garlic clove, and scallions to the pan.
- Cover and cook for 2-3 minutes, stirring occasionally, until cabbage softens slightly.
4. Add Remaining Ingredients:
- Stir in red bell pepper, remaining garlic, and tamari sauce.
- Cook for another 2-3 minutes, stirring occasionally, until vegetables are tender-crisp.
5. Finish & Serve:
- Remove from heat and mix in chopped parsley or cilantro.
- Serve immediately and enjoy!
Notes
-
Storage & Reheating:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat (2-3 minutes) or microwave for 30-60 seconds.
- Freezing: Not recommended, as cabbage may become soggy.
-
Cooking Tip: Avoid overcooking the vegetables to maintain a tender-crisp texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Gluten Free
