Beef · Stir-fry

Ginger Beef & Cabbage Stir-Fry

Shredded cabbage and ground beef tossed with fresh ginger, garlic and soy sauce. A quick skillet dinner that keeps a little bite in the vegetables.

By CarbPortion · AI-assisted recipe

Jump to recipe Set servings & print

AI-generated serving suggestion

Prep: 10 min
Cook & rest: 15 min
Total: 25 min
Servings: 4
Method: Stovetop

MAKE IT YOUR PORTION

How many are you cooking for?

Choose your servings. Ingredient amounts and printouts update together.

Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ground beefRaw, 90% lean / 10% fat600 g
Cabbagefinely shredded600 g
Red bell pepperthinly sliced150 g
Gingerpeeled and finely grated15 g
Garlicminced10 g
Soy sauceShoyu, soy & wheat35 g
Olive oilSalad or cooking oil15 g
Lemon juiceRaw15 g
WaterDrinking water60 g
Black pepperDried, ground1 g

Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.

STEP BY STEP

Let’s make it.

Shred the cabbage thinly, slice the pepper and prepare the ginger and garlic. Mix the soy sauce, lemon juice, measured water and black pepper in a small bowl.
Heat the olive oil in a large wok or deep skillet over medium-high heat. Add the beef and break it up. Cook for 7–8 minutes, until it reaches 160°F (71.1°C).
Add the ginger and garlic and stir for 30 seconds. Add the pepper and half the cabbage, turning everything through the beef.
Add the remaining cabbage and pour in the sauce. Stir-fry for 4–6 minutes, until the cabbage has softened but is still slightly crisp. Keep turning the mixture so it cooks evenly.
Divide the beef, vegetables and all sauce into 4 servings. Serve immediately.

Kitchen notes

A wide pan is important. If yours is small, cook the vegetables in batches and combine at the end.
The soy sauce reference contains soy and wheat. This recipe is not labeled gluten-free.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 13.3 g
Fiber: 4.8 g
Carbs − fiber: 8.5 g
Protein: 33.3 g
Fat: 19.1 g
Energy: 357 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Ginger Beef & Cabbage Stir-Fry

For 4 servings

Meat & poultry

Ground beefRaw, 90% lean / 10% fat600 g

Vegetables

CabbageRaw600 g
GarlicRaw10 g
GingerRaw15 g
Red bell pepperRaw150 g

Fruit & berries

Lemon juiceRaw15 g

Oils & fats

Olive oilSalad or cooking oil15 g

Herbs & spices

Black pepperDried, ground1 g

Sauces & pantry

Soy sauceShoyu, soy & wheat35 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/ginger-beef-cabbage-stir-fry/

Choose a valid number of servings before printing.