Description

Craving a quick, savory dish that’s packed with bold flavors and crunchy veggies? What if you could whip up Black Pepper Beef and Cabbage Stir Fry in just 20 minutes, combining juicy ground beef with tender cabbage and a peppery, soy-infused sauce? This beginner-friendly recipe, inspired by your love for bold, protein-rich dishes like Garlic-Brown Sugar Chicken Thighs and Amazing Spicy Grilled Shrimp, delivers a fast, Asian-inspired meal perfect for weeknight dinners, meal prep, or satisfying stir-fry cravings.

Ingredients

For the Stir Fry

Vegetable Oil (2 tbsp): Provides a neutral base for high-heat cooking and prevents sticking.
Garlic (4 cloves, chopped): Infuses aromatic, savory depth.
Ground Beef (½ lb): Adds hearty, protein-rich flavor; lean beef ensures less grease.
Cabbage (½ small head, shredded): Contributes crunchy texture and mild sweetness (about 4 cups shredded).
Red Bell Pepper (1, cut into strips): Adds vibrant color, sweetness, and crispness.

For the Sauce

Soy Sauce (2 tbsp): Delivers salty, umami richness.
Cornstarch (1 tsp): Thickens the sauce for a glossy, clingy texture.
Cold Water (½ cup): Dilutes the sauce and aids cornstarch activation.
Ground Black Pepper (1 tsp, or to taste): Provides a bold, spicy kick that defines the dish.
Salt (1 pinch, to taste): Enhances and balances flavors.

Substitutions and Variations

Ground Beef: Swap with ground turkey, chicken, pork, or plant-based meat for vegetarian; adjust cooking time slightly for leaner meats.
Cabbage: Use napa cabbage, bok choy, or shredded broccoli for different textures.
Red Bell Pepper: Replace with green/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 (1 tsp) or omit for a thinner sauce.
Vegetable Oil: Use peanut oil or sesame oil (reduce to 1 tbsp for sesame due to strong flavor).
Vegetarian/Vegan: Use plant-based meat or crumbled tofu; ensure soy sauce is vegan-friendly.
Gluten-Free: Use gluten-free soy sauce or tamari; ensure all ingredients are gluten-free certified.
Low-Sodium: Use low-sodium soy sauce and reduce salt; add 1 tsp hoisin for sweetness.
Spicy: Add ½ tsp red pepper flakes or 1 tbsp sriracha, inspired by your Amazing Spicy Grilled Shrimp.

Optional Additions

Veggies: Include ½ cup sliced mushrooms or zucchini, echoing your Sausage and Veggies Skillet.
Herbs: Garnish with 2 tbsp chopped green onions or cilantro, inspired by your Mediterranean Chicken Pasta Salad.
Protein: Add ½ cup diced tofu or ¼ cup peanuts for texture, inspired by your Cajun Seafood Pasta.

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Instructions

Gather and Prep:
- Gather all ingredients: 2 tbsp vegetable oil, 4 cloves garlic, ½ lb ground beef, ½ small head cabbage, 1 red bell pepper, 2 tbsp soy sauce, 1 tsp cornstarch, ½ cup cold water, 1 tsp ground black pepper, and a pinch of salt.
- Chop garlic, shred cabbage (about 4 cups), and cut red bell pepper into thin strips.
- Tip: Prep veggies ahead to streamline cooking; use a sharp knife for even cuts.
Cook the Beef:
- Heat a wok or large skillet over medium-high heat and add 2 tbsp vegetable oil, swirling to coat.
- Add chopped garlic and sauté for 5 seconds until fragrant (avoid burning).
- Add ½ lb ground beef and stir-fry, breaking it up with a spatula, until evenly browned, 5–7 minutes.
- Drain excess fat if desired, leaving 1–2 tsp for flavor.
- Tip: Keep heat high for quick browning; stir constantly to prevent garlic from sticking.
Add Vegetables:
- Stir in ½ small head shredded cabbage and 1 red bell pepper (strips).
- Cook, stirring frequently, until vegetables are tender and beef is fully cooked (165°F/74°C internally), about 3–4 minutes.
- Stir in 2 tbsp soy sauce to coat the mixture.
- Tip: Shred cabbage thinly for faster cooking; don’t overcook peppers to retain crunch.
Thicken the Sauce:
- In a small bowl, mix 1 tsp cornstarch with ½ cup cold water until smooth to create a slurry.
- Pour slurry into the wok, stirring to combine.
- Season with 1 tsp ground black pepper and a pinch of salt (adjust to taste).
- Cook, stirring constantly, until the sauce thickens and coats the beef and vegetables, about 1–2 minutes.
- Tip: Stir slurry just before adding to prevent settling; taste and adjust pepper for desired heat.
Serve:
- Remove from heat and serve hot in bowls or plates.
- Pair with steamed rice, quinoa (inspired by your Street Corn Chicken Rice Bowl), or noodles, and a drink like iced tea or a light beer.
- Garnish with chopped green onions or sesame seeds (optional) for extra flair.
- Tip: Serve immediately for the best texture; offer extra soy sauce or black pepper on the side for customization.