This Hot & Sour Cabbage and Beef is a low carb stir fry version of one of my favorite soups. I really think this recipe hits the trifecta of everything I want from a meal these days 1) one pan and under 30 minutes 2) packed with veggies yet filling and 3) leftovers are delicious reheated over the following few days for quick meals. I absolutely love the combo of tangy vinegar and heat from the white pepper, it’s a bold combination of flavors that really packs a punch. The white pepper is the only thing in this dish that is spicy so you can easily add less if you are serving this to kids (or if you are like me smother it in chili oil for even more heat).
Table of Contents
Why You Will Love This Hot & Sour Cabbage & Beef
- It’s an incredibly budget friendly recipe, the bulk of the dish is cabbage and ground beef which are both very affordable ingredients.
- One pan and just 30 minutes which means less mess and less cleanup.
- The flavor combo of spicy white pepper plus the vinegary sauce is incredibly delicious and soaks into every bit of the ground beef.
- It reheats well, so you can make a batch on Sunday and have quick lunches or dinners ready to go all week.
Ingredients You Need
- Sesame oil: Just a tablespoon, but it lays the flavor foundation for the whole dish and gives it that nutty, toasty aroma you associate with good stir fries.
- Onion, garlic, and ginger: This trio is the aromatic base. Cooking them first in the sesame oil until softened builds layers of flavor before the beef ever hits the pan.
- Ground beef: I like using lean ground beef but feel free to use 80/20 or even extra lean. You can also swap it out for ground chicken, turkey or pork.
- Green cabbage: The star vegetable here. A full head sounds like a lot, but it wilts down significantly as it cooks, becoming tender and slightly sweet.
- Shredded carrot: Adds a touch of natural sweetness and a pop of color, plus extra fiber and nutrients.
- Soy sauce: Use tamari for gluten free, or coconut aminos for a soy free, paleo friendly option.
- Apple cider vinegar: Brings acidity and brightness that cuts through the richness of the beef, giving the dish that signature savory-tangy balance. It can be swapped for rice wine vinegar.
- Chicken stock: Helps create just enough liquid to steam the cabbage until tender while adding extra savory depth.
- White pepper: A classic seasoning in stir fry style dishes, white pepper adds warmth and a subtle heat that is different from black pepper.
Kitchen Tools You Need
- A large skillet or wok and a lid
- A wooden spoon
- A sharp knife and cutting board
- A box grater
- Measuring cups and spoons
How to Make This Hot & Sour Cabbage and Beef
- Sauté the onion, garlic and ginger until softened.
- Add ground beef, breaking it up with a wooden spoon and leave to cook until no longer pink
- Stir in the liquids and then add the cabbage and carrots, cover, and cook 10 minutes until the cabbage is fully wilted.
- Remove the lid, add scallions and white pepper and cook a few more minute uncovered.
Ways to Modify This Recipe
- Swap the ground beef for ground turkey, ground chicken, or ground pork
- Bulk up the vegetables by adding in sliced mushrooms, bell peppers, or snap peas along with the cabbage for even more texture and nutrients.
- Add an egg. Push the mixture to one side of the pan and scramble in an egg near the end of cooking for an egg-roll-in-a-bowl style twist.
Dietary Customizations
- Gluten Free: Swap the soy sauce for tamari or coconut aminos. Double check your chicken stock label as well, since some brands include gluten-containing additives.
- Paleo: To keep this dish paleo friendly, use coconut aminos instead of soy sauce
Common Questions
Yes! This dish stores well in the refrigerator for up to 4 days and actually tastes even better the next day, once the flavors have had time to meld.
This dish freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container, and thaw overnight in the refrigerator before reheating.
Absolutely. A 14-16 ounce bag of coleslaw mix (cabbage and carrots) is a great shortcut that saves prep time.
More Cabbage Dishes You Will Love
- Braised Cabbage with Gremolata
- Pork & Shrimp Egg Roll in a Bowl
- Cabbage & Chicken Soup
- Asian Cabbage Slaw with Shrimp
- Classic Creamy Coleslaw
If you make this Hot & Sour Cabbage and Beef, let me know in the comment section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Hot & Sour Cabbage & Beef
Ingredients
- 1 tbsp sesame oil
- 1 onion thinly sliced
- 4 cloves garlic minced
- 3 tbsp grated ginger
- 2 lbs ground beef
- 1 small head green cabbage quartered and then thinly sliced
- 1 cup shredded carrot
- 1 bunch chopped scallions 1 cup chopped + 2 tbsp for garnish
- 1/3 tbsp soy sauce
- 1/3 cup apple cider vinegar
- ½ cup chicken stock
- 1 tsp white pepper
- 1 tbsp sesame seeds
- Chili crisp or chili oil for serving
Instructions
- In a large skillet or wok on medium high heat add the sesame oil and once hot add in the onion, garlic and ginger and cook for 3-4 minutes until the onion has softened.
- Add the ground beef and use a wooden spoon to break the meat up into a crumbly texture as it cooks. Cook the beef for 4-5 minutes until it is no longer pink.
- Add in the soy sauce, apple cider vinegar and chicken stock plus the cabbage and carrots, cover with a lid and cook for 10 minutes until the cabbage has all wilted.
- Remove the lid add the scallions and white pepper and cook for a few more minutes uncovered until the liquid has evaporated. Garnish with sesame seeds, chopped scallions and a drizzle of chili oil before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
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