Beef Mince and Cabbage Stir Fry
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This beef mince and cabbage is an easy Asian-inspired stir fry made with lean beef mince, cabbage and a sweet-savoury hoisin sauce. It's designed for meal prep and reheats well, but is quick enough to get dinner on the table in under 30 minutes.
Equipment
Ingredients
- 1 kg (2 lb) lean beef mince, see note 1
- ¼ head cabbage, I use a combination of green and purple, subs note 2
- ⅓ cup hoisin
- 2 tablespoon brown sugar
- 3 tablespoon soy sauce
- 4 cloves garlic
- 1 teaspoon ginger
- ½ red chilli
- 2 tablespoon white vinegar, subs note 3
- 1 ½ cups rice, makes approx.6 cups cooked
Instructions
Preparing
- Begin 1 ½ cups rice per packet instructions or to your preferences, or you can follow my tips and tricks.
- Finely shred the ¼ head cabbage and set aside.
- Finely dice ½ red chilli. Mince or grate 4 cloves garlic, 1 tsp ginger
- In a small bowl combine, chilli, garlic, ginger with ⅓ cup hoisin, 2 tbsp brown sugar, 3 tbsp soy sauce, 2 tbsp white vinegar. Having the sauce ready before cooking makes the stir fry easier to manage once the pan is hot.
Cooking
- Heat a large frying pan or wok over medium-high heat with a small amount of oil. Add the 1 kg (2 lb) lean beef mince and leave it mostly untouched for the first 2–3 minutes so the underside can brown rather than steam.
- Break the beef mince apart and continue cooking for around 5 minutes total, until mostly browned with only a small amount of pink remaining.
- Reduce the heat to low and add the cabbage. Stir through the beef mince for 1–2 minutes until it starts to soften and becomes coated in the pan juices.
- Pour over the prepared sauce and stir well. Increase the heat slightly and bring to a gentle simmer.
- Cook uncovered for 4–6 minutes, stirring occasionally, until the beef mince is completely cooked, the sauce coats the mince and the cabbage has reduced by roughly half while still retaining some texture.
- If there is excess liquid in the pan, continue cooking uncovered for another 1–2 minutes to allow it to reduce.
- Remove from the heat and serve with rice. Top with sesame seeds and spring onion (optional)
Notes
Note 1 - lean beef mince
Lean beef mince works well for meal prep because there is less excess fat after chilling and reheating. If using regular beef mince, just note there may be excess liquid at the bottom.
Chicken mince can also be used, but add a small extra splash of soy sauce when reheating as it can dry out more easily.
Note 2 - cabbage
Green cabbage, purple cabbage or a combination of both will work; I use roughly ¼ head in total. Pre-shredded cabbage or coleslaw mix can also be used, but it will soften more quickly.
Note 3 - white vinegar
Rice vinegar can be substituted for a slightly milder flavour, or apple cider vinegar can be used if that is what you have available.
Storage
Store in an airtight container in the fridge for up to 3-4 days, keeping rice separate where possible for the best texture.
Reheating
Microwave for 2–3 minutes, stirring every minute, with a small splash of soy sauce or water to help bring moisture back into the beef mince.
Freezing
Freeze for up to 3 months, either on its own or with rice layered on top so the rice can be flipped underneath when reheating.
Nutrition
Calories: 467kcalCarbohydrates: 51gProtein: 41gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 104mgSodium: 871mgPotassium: 758mgFiber: 2gSugar: 10gVitamin A: 74IUVitamin C: 20mgCalcium: 58mgIron: 5mg
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