Description

Craving a quick, flavorful, and budget-friendly meal that’s packed with veggies and bold seasonings? Black Pepper Beef and Cabbage Stir Fry is your perfect solution! This Asian-inspired dish combines savory ground beef, tender cabbage, and vibrant red bell peppers in a peppery, soy-infused sauce that comes together in just 20 minutes.

Ingredients

This stir fry comes together with simple ingredients that create a flavorful, balanced dish. Here’s what you need and why each matters:

Vegetable Oil (2 tbsp): Provides a neutral base for high-heat stir-frying.
Garlic (4 cloves, chopped): Infuses aromatic, savory flavor.
Ground Beef (½ lb): Adds hearty, protein-rich texture; lean beef works best to reduce grease.
Cabbage (½ small head, shredded, about 3 cups): Contributes mild sweetness and tender-crisp texture.
Red Bell Pepper (1, cut into strips): Adds vibrant color, sweetness, and crunch.
Soy Sauce (2 tbsp): Provides salty, umami depth to the sauce.
Cornstarch (1 tsp): Thickens the sauce for a glossy finish.
Cold Water (½ cup): Combines with cornstarch to create a slurry for sauce consistency.
Ground Black Pepper (1 tsp, or to taste): Delivers bold, spicy warmth that defines the dish.
Salt (1 pinch, to taste): Enhances overall flavor.

Substitutions and Variations

Ground Beef: Swap for ground turkey, chicken, pork, or plant-based crumbles for vegetarian; adjust cooking time slightly.
Cabbage: Use napa cabbage, bok choy, or shredded Brussels sprouts for different textures.
Red Bell Pepper: Replace with green or yellow bell peppers, carrots, or snap peas for variety.
Soy Sauce: Use tamari or coconut aminos for gluten-free or low-sodium options.
Cornstarch: Substitute with arrowroot powder or tapioca starch for thickening.
Gluten-Free: Use gluten-free soy sauce or tamari; ensure all ingredients are gluten-free.
Add-Ins: Include ½ cup sliced mushrooms, onions, or a tsp of grated ginger for extra flavor; add 1 tbsp oyster sauce for richness.

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Instructions

Prepare the Ingredients:
- Chop 4 cloves garlic, shred ½ small head cabbage (about 3 cups), and cut 1 red bell pepper into thin strips.
- In a small bowl, mix 1 tsp cornstarch with ½ cup cold water to create a slurry; set aside.
- Beginner Tip: Prep all ingredients before cooking, as stir-frying is fast-paced; shred cabbage thinly for quick cooking.
Cook the Beef and Garlic:
- Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- Add chopped garlic and sauté for 5 seconds until fragrant, then add ½ lb ground beef.
- Stir-fry for 5–7 minutes, breaking up the beef, until evenly browned and cooked through (165°F or 74°C). Drain excess fat if needed.
- Beginner Tip: Keep the heat high to brown beef quickly; use a wooden spoon to crumble meat finely.
Add Vegetables:
- Stir in shredded cabbage and red bell pepper strips.
- Cook, stirring frequently, for 3–5 minutes until vegetables are tender-crisp and beef is fully cooked.
- Beginner Tip: Stir constantly to ensure even cooking; cabbage should soften but retain some crunch.
Make the Sauce:
- Stir in 2 tbsp soy sauce to coat the beef and vegetables.
- Re-stir the cornstarch slurry and pour it into the wok, stirring to combine.
- Season with 1 tsp ground black pepper and a pinch of salt, adjusting to taste.
- Cook, stirring, for 1–2 minutes until the sauce thickens and coats the ingredients.
- Beginner Tip: Stir slurry just before adding to prevent settling; sauce should be glossy but not gloopy.
Serve:
- Remove from heat and serve hot, optionally over steamed rice or noodles.
- Garnish with extra black pepper or sliced green onions for flair.
- Beginner Tip: Serve immediately to enjoy the vegetables’ crisp texture; use a wide bowl to showcase the colorful mix.

Cooking Tips

Wok Heat: Use high heat for stir-frying to achieve a quick cook and slight char; ensure the wok or skillet is hot before adding oil.
Beef Prep: Choose lean ground beef (80/20 or 90/10) to minimize grease; drain fat after browning for a lighter dish.
Vegetable Texture: Cut cabbage and peppers uniformly for even cooking; avoid overcooking to maintain a tender-crisp bite.
Sauce Consistency: Stir slurry thoroughly before adding; if sauce is too thick, add 1 tbsp water; if too thin, cook longer.
Pepper Balance: Taste before serving; add black pepper gradually if sensitive to spice, as it’s the star flavor.