Looking to eat a deliciously EASY Chinese meal at home? If so, then you MUST TRY this savory black pepper beef and cabbage stir fry NOW! Top it over hot cooked white rice for the best combination. Looking for something low carb? No problem! Then eat it by itself or in a low carb tortilla, as a wrap. I love this dish as it’s ready in less than 25 minutes, making it the perfect recipe for my weekly dinner rotation. This dish is low in carbs and high in protein, making it suitable for those following a low-carb or keto diet. If you like beef recipes, then you’ll love my Hamburgers, Asian Glazed Meatballs, and Easy Weeknight Sloppy Joes!
How to make the best Black Pepper Beef & Cabbage Stir Fry
STEP 1: First, you’ll heat a large wok or skillet over medium, then add 2 tablespoons canola oil. Add the 3 minced garlic cloves and cook for 10 seconds before adding the half pound ground beef. Use a wooden spoon to stir fry the meat, cooking for 6-8 minutes, or until cooked through and browned. Remove the meat from the heat and drain the fat.
STEP 2: Return the pan to the stove and heat over medium-high heat. Add the half head of chopped cabbage, the red bell pepper strips, and the one tablespoon grated ginger. Cook until the vegetables are soft and tender, about 7 minutes.
STEP 3: In a small bowl, whisk the teaspoon of cornstarch and 1/2 cup cold water. Add the mixture to the pan and stir. Continue stirring until the sauce thickens, about 3 minutes. Serve the hot black pepper beef and cabbage over cooked white rice.
Low Carb Entrée
With 7.6 grams of carbohydrates per serving, this dish is perfect for those following a low carb, diabetic, or keto diet. Not only is it a low carb recipe, but each of the 4 servings packs in over 19 grams of protein and only 213 calories. The cabbage, meat, and bell pepper will keep you feeling full longer due to the high protein and high fiber content, making it the ideal recipe for weight loss!
Instead of eating it over rice, opt to eat it over a low carb tortilla or bread, eat it on a bed of quinoa, or on top of a salad.
Health Benefits of Cabbage
According to Farmers’ Almanac’s post, this cruciferous veggie helps prevent constipation and is commonly referred to as “roughage” that your body needs. Eating cabbage fermented form (sauerkraut) provides probiotics, one of the biggest sources of maintaining a healthy digestive system and gut health. Cabbage is great for weight loss as it’s packed with fiber and low in calories.
Cabbage may aid in lowering cholesterol levels as its fiber and nutrients bind with bile acids in the intestine and pass through the stool rather than absorbing into the blood. It’s packed with vitamin C and is known as a cancer fighter. As it’s commonly known, eating cabbage has been associated with a lower risk of cancer. The sulfur containing compound called sulforaphane gives a bitter taste to cabbage, but also gives it its cancer-fighting powers. As a matter of fact, sulforaphane has been shown to inhibit the progression of cancer cells. Anthocyanins, the antioxidants in red cabbage that give its purple color, have been shown to slow the formation and kill already-formed cancer cells.
More beef recipes you’ll want to make!
Low-Carb Hamburger Steak and Gravy with Broccoli and Cauliflower Rice
Copycat Hot Dog on a Stick Recipe
Final Thoughts
Finally, if you make this Black Pepper Beef & Cabbage Stir Fry, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Black Pepper Beef & Cabbage Stir Fry
Ingredients
- 2 tbsp canola oil or vegetable oil
- 3 garlic cloves minced, or 1 tbsp
- 1/2 lb. ground beef
- 1/2 head cabbage chopped
- 1 red bell pepper cut into strips and then chopped in half
- 1 tbsp ginger freshly grated
- 1/4 c low-sodium soy sauce
- 1 tsp cornstarch
- 1/2 c cold water
- 1-2 tsp black pepper or to taste
Instructions
- Heat a large skillet or a wok over medium heat and add the oil. Add the garlic for 10 seconds, then add the beef. Use a wooden spoon to stir fry the meat, cooking for about 6-8 minutes, or until it’s brown and cooked through. Remove from heat and drain the fat.
- Return the pan to the stovetop over medium-high heat. Add the cabbage, bell pepper, and ginger, and cook until the vegetables are soft, about 7 minutes.
- In a small bowl, whisk the cornstarch and cold water. Add the mixture to the pan and stir. Continue stirring until the sauce thickens, about 3 minutes. Serve over hot cooked white rice.
- If you make this, don't forget to leave a rating and comment!
Nutrition (per serving)
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