Black Pepper Beef and Cabbage Stir Fry

265 Reviews

Prep: 15 min
Cook: 5 min
Ready In: 20 min

“A very simple Chinese stir fry dish which is fabulous in taste. I saw my husband going for 2 additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.” - by LI-ANN

Ingredients

2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound ground beef
1/2 small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper

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Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
280 cal
14%

Fat
22.1 g
34%

Carbs
9.5 g
3%

Based on a 2,000 calorie diet

Reviews (265)

Rate This Recipe

103

judiesdream

Oct. 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 w..." See moreith 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.

Oct. 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...." See more"

LORIINKV

Feb. 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 ..." See moreit 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."

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