Search thousands of recipes reviewed by home cooks like you.

Black Pepper Beef and Cabbage Stir Fry

Black Pepper Beef and Cabbage Stir Fry

  • Prep

  • Cook

  • Ready In

LI-ANN

A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

judiesdream
133
10/22/2006

We used ground beef sirlion, beef broth instead of water, a pinch of salt, Lawry's seasoning salt, Accent seasoning, onions, sesame oil, and added a combination of red and yellow bell peppers. Along with Minute Rice cooked in the remaining beef broth, this meal took at least 10 minutes instead of the five minutes suggested, but a quick meal regardless and very tasty! My hubby said it tasted like a lettuce wrap from PF Chang's ^_^

Laura M.
108
10/14/2006

Looking for a quick meal? This one is fabulous. I recommend, however, cutting the cabbage very thin with a mandolin and using a larger portion of the vegetables.

LORIINKV
87
2/9/2004

This was really great and fast. I used green bell peppers. Everyone liked it. The only thing that I did different was that I doubled the recipe and I didn't add as much soy sauce as stated. After it was cooked we added more soy sauce to everyones individual taste. Veg's were still crisp as well. Note: Don't leave a lid on it if you want the veg's crisp. They will sog up.