Beef Mince and Cabbage Stir Fry
This easy beef mince and cabbage stir fry is a cheap 20-minute dinner made with everyday pantry ingredients. A fast, flavour-packed one-pan meal that’s perfect for busy weeknights, meal prep, or budget-friendly family dinners.
Ingredients
stir fry
- 1 tablespoon neutral flavoured oil
- 500g beef mince
- 1 onion, finely sliced
- 2 teaspoons crushed garlic
- ½ small green cabbage, finely sliced
- 1 carrot, grated
PANTRY SAUCE
- 2 teaspoons cornflour
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice wine vinegar (or white vinegar)
- 1 teaspoon sesame oil
- ¼ teaspoon cracked black or ground white pepper
- ½ cup water
Instructions
MAKE THE SAUCE
- Combine cornflour and soy in a small bowl until cornflour has dissolved. Add all remaining ingredients, stirring to combine, and set aside.
Brown the mince
- Heat oil in a large pan or wok. Add the beef mince and cook until nicely browned, breaking it up as it cooks. Season with a pinch of pepper.
Add aromatics
- Add onion and garlic. Cook for 2–3 minutes until soft and fragrant.
Add the VEGETABLES
- Add in the shredded cabbage and carrot. Stir-fry for about 5 minutes or until the cabbage softens and shrinks down, but still a little crisp.
ADD the sauce
- Pour the sauce (give it a quick stir beforehand) over the stir fry and toss well. Cook another 2–3 minutes until the sauce thickens slightly and everything’s glossy.
SERVE
- Serve immediately over cooked rice or noodles.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.