This recipe makes great use of the wonderfully delicate Napa Cabbage, or Chinese Cabbage, which is loaded with zinc. Napa cooks quickly with little work, which makes this recipe a winner at the end of a long day, when you’re craving a good, hot meal without a ton of prep.
Sesame Beef and Cabbage Stir Fry
By Holly Rodricks (Adapted from a recipe found on an amazing site called Budget Bytes.)
Makes 4 servings.
For the Beef –
- 1/2 lb. Ground Beef (We highly recommend WW Longhorn Ranch. They are one of our go-tos for meat, and you can find them at the CNY Regional Market in Shed C every Saturday!)
- 2 cloves Garlic, minced
- 1 tsp. Ginger, freshly grated
- 1 tbsp. Peanut Oil (or oil of choice)
For the Stir Fry Veggies –
- 1 Onion, sliced finely
- 2 Carrots, grated
- 1 Napa Cabbage, chopped finely
- 1 tbsp. Coconut Oil
- Salt and Pepper to taste
For the Stir Fry Sauce –
- 2 tbsp. Soy Sauce
- 1 tbsp. Toasted Sesame Oil
- 1 tbsp. Rice Wine Vinegar
- 1 tbsp. Sriracha
- 1/2 tsp. Honey
- 1 tbsp. Corn Starch
- 1 tbsp. Sesame Seeds
- Mix all Stir Fry Sauce ingredients and set aside.
- In a large saucepan or wok, over medium-high heat, sauté Ground beef in Oil until cooked.
- A few minutes before meat is cooked through, add Garlic and Ginger. Continue to sauté for 2-3 minutes until aromatic and evenly mixed.
- Remove meat from pan. Reduce heat to medium-low. Add Coconut Oil and Onions and sauté until onions are soft and translucent.
- Increase heat to medium-high. Add Carrots and continue to sauté for 5 minutes until they begin to soften. If mixture is drying up, add some Stir Fry Sauce to moisten.
- Add Napa Cabbage. Cook for approximately 3 minutes or until cabbage begins to wilt.
- Add remainder of Stir Fry Sauce. Return cooked Beef to pan. Toss all ingredients together and add Salt and Pepper to taste, as needed.
- Serve hot.
Image courtesy of: http://www.budgetbytes.com/2016/08/beef-cabbage-stir-fry/.