Saute Boeuf et Chou | Beef and Cabbage Stir Fry

Introduction

Budget-friendly stir fry of ground beef, cabbage, and carrots with a sweet-heat sesame-soy sauce. Fast, hearty, and weeknight-ready. Source: https://www.budgetbytes.com/beef-cabbage-stir-fry/

Ingredients

Stir Fry Sauce

• 2 Tbsp soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp sriracha
• 1/2 Tbsp brown sugar

Stir Fry

• 1/2 head green cabbage (about 4–6 cups shredded)
• 2 carrots, shredded
• 3 green onions, sliced
• 1/2 Tbsp neutral cooking oil
• 1/2 lb lean ground beef
• 2 cloves garlic, minced
• 1 Tbsp fresh grated ginger
• Pinch of salt and pepper

Garnishes (optional)

• 1 Tbsp sesame seeds
• 1 Tbsp sriracha

Directions

1. In a small bowl, stir together soy sauce, toasted sesame oil, sriracha, and brown sugar until dissolved. Set aside.
2. Prep vegetables: shred cabbage, shred carrots, slice green onions, mince garlic, and grate ginger so they’re ready to cook quickly.
3. Heat a large skillet over medium. Add neutral oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook, breaking up meat, until browned, about 5 minutes; adjust heat to avoid burning aromatics.
4. Add shredded cabbage and carrots. Stir-fry until cabbage is slightly wilted (or fully wilted if you prefer softer texture).
5. Pour in the prepared sauce and add sliced green onions. Toss to coat and heat through. Serve hot topped with sesame seeds and extra sriracha if desired.

Tips

• Keep the pan hot but not smoking so garlic and ginger stay fragrant, not bitter.
• Salt lightly early; adjust after adding soy sauce to avoid oversalting.
• If cabbage releases liquid, let it cook off briefly to concentrate flavors before serving.

Optional Additions

• Add a splash of rice vinegar or lime at the end to brighten.
• Serve over rice or noodles to stretch the meal.