Black Pepper Beef and Cabbage Stir Fry

Black Pepper Beef and Cabbage Stir Fry

277 Reviews 21 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

Share It

Reviews (277)

Rate This Recipe
judiesdream
114

judiesdream

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.
100

Laura M.

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
79

LORIINKV

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.

More Reviews

Similar Recipes

Ronaldo's Beef Carnitas
(311)

Ronaldo's Beef Carnitas

Chicken Broccoli Ca - Unieng's Style
(220)

Chicken Broccoli Ca - Unieng's Style

Black Beans and Pork Chops
(194)

Black Beans and Pork Chops

Szechuan Beef
(77)

Szechuan Beef

Roasted Red Pepper Tapenade
(48)

Roasted Red Pepper Tapenade

Red Pepper Chimichurri
(13)

Red Pepper Chimichurri

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Black Beans and Pork Chops

>

next recipe:

Szechuan Beef