Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 pound ground beef
- 1 tablespoon sesame oil
- 3 cups green cabbage, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely minced or grated
- 1/4 cup soy sauce (low-sodium preferred)
- 1 teaspoon sugar (optional, for extra caramelization)
- 2 green onions, sliced, white and green parts separated
- Ground black pepper, to taste
- Optional: red pepper flakes for a touch of heat
Detailed Description:
This dish combines the hearty richness of ground beef with the satisfying crunch and subtle sweetness of caramelized cabbage. The ginger and garlic release their aromatic oils as they hit the hot pan, infusing the beef with layers of warm, savory flavor. Soy sauce brings deep umami to the mix, tying all the ingredients together with its silky, salty edge. What results is an irresistible one-pan meal that fills your kitchen with an enticing aroma, perfect for a weeknight dinner that feels both comforting and vibrant.
The key to this recipe’s appeal lies in its balance of textures: juicy, browned ground beef contrasts beautifully with cabbage that has softened and taken on those slightly golden edges. Each bite delivers a fusion of savory, slightly sweet, and mildly earthy notes, with a hint of brightness from the green onions scattered on top at the end.
Instructions:
- Prepare Your Ingredients:
Before you even heat the pan, take a moment to prepare your ingredients. Rinse the cabbage under cold water, then slice it into thin ribbons. Use a sharp knife to mince the garlic cloves and grate or finely chop the fresh ginger. Slice the green onions, separating the white parts from the green tops. This setup, known as mise en place, makes the cooking process smoother and faster once your skillet is hot. - Heat the Skillet:
Place a large, heavy-bottomed skillet or wok on your stovetop and set the heat to medium-high. Add the tablespoon of sesame oil and let it warm until it shimmers slightly and just begins to fill the pan with a nutty aroma. Sesame oil has a lower smoke point, so you’re looking for a gentle heat that’s enough to cook without burning the oil. - Brown the Ground Beef:
Add the ground beef to the hot skillet. Using a sturdy spatula or wooden spoon, spread the meat out into an even layer. Let it sit untouched for about one minute so that the underside can begin to brown — this caramelization adds tremendous depth of flavor. After that, begin breaking the beef apart with your spatula, turning and mixing it until all of the meat is nicely browned and no longer pink. This should take about 5–7 minutes. As it cooks, you’ll notice juices release into the pan — that’s normal. Continually stir and turn the beef so that it cooks evenly on all sides. Browning the meat well gives you those rich, savory bits that make this dish so flavorful. - Add Aromatics:
Once the ground beef is fully browned, push it slightly to one side of the pan. In the empty space, add the minced garlic and grated ginger. These aromatics should sizzle in the hot oil and beef juices. Stir them together with the beef for about 30 seconds to a minute, until you can smell the fragrant blend of garlic and ginger. Be careful not to burn the garlic — you want it just golden and aromatic.
- Cook the Cabbage:
Pour the prepared cabbage directly into the skillet with the beef and aromatics. Use your spatula to toss everything together so that the cabbage begins to absorb the flavorful fat and juices in the pan. Spread the cabbage out as much as possible so that it makes good contact with the heat. You want the cabbage to soften and begin to caramelize, a process that takes roughly 5–7 minutes. Stir occasionally, but let the edges touch the pan so they can develop a slight golden color. The natural sugars in the cabbage, aided by a touch of the optional sugar in the soy sauce mixture, will help create this slightly sweet caramelization. - Season and Sauce:
Once the cabbage has softened and begun to brown in places, pour the soy sauce evenly over the entire mixture. If you like a hint of sweetness that enhances the caramelization, add the teaspoon of sugar at this stage. Sprinkle a few twists of freshly ground black pepper across the top. Stir everything thoroughly so that the soy sauce coats the beef and cabbage evenly. The vibrant color of the soy sauce will deepen the dish, and its salty, umami richness will permeate every bite. If you want a little heat, this is the time to sprinkle in a pinch of red pepper flakes. - Simmer Briefly:
Reduce the heat to medium and let the combined ingredients cook for a few more minutes — about 2–3 minutes — so the flavors can meld together and any liquid released by the cabbage can reduce slightly. Stir occasionally, scraping up any browned bits from the bottom of the skillet, as these bits carry intense taste. - Finish with Green Onions:
Turn off the heat. Sprinkle the sliced green parts of the green onions over the dish for a fresh, sharp contrast to the warm, rich flavors you’ve built. This final flourish adds color and a crisp burst of oniony brightness in every bite. - Serve and Enjoy:
Transfer the sizzling soy-ginger ground beef with caramelized cabbage to a large serving platter or individual plates. Serve it hot, straight from the skillet, either on its own as a satisfying low-carb entrée or alongside steamed rice if you like a heartier meal.