Szechuan Beef and White Cabbage Stir-Fry

Name: Szechuan Beef and White Cabbage Stir-Fry
Total time: 25 min
Yield: 4 people
Ingredients: 1 cup Japanese Sushi Rice; 1.1 lb White Cabbage; 1 lb Frozen Minced Beef; 1 count Red Bell Pepper; 1 tbsp Ginger; 3 count Garlic; 2 tbsp Schezwan Chutney; 2 tbsp Soy Sauce; 1 tsp Sesame Oil; 1 tbsp Olive Oil

Under 30 MinsHigh ProteinStovetopDinnerChinese

Easy

25min

420kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A spicy, savory stir-fry featuring tender-crisp cabbage and bold Szechuan aromatics.

This Szechuan Beef and White Cabbage Stir-Fry is the ultimate solution for a quick, healthy, and flavor-packed dinner. The star of the show is the white cabbage, which transforms from a humble vegetable into a tender-crisp delight that perfectly carries the bold heat of the schezwan chutney. By using frozen minced beef, we ensure a savory, crumbly texture that clings to every strand of cabbage and slice of red bell pepper. The addition of fresh ginger and garlic provides an aromatic base that cuts through the richness of the meat, while a touch of sesame oil adds that unmistakable toasted finish. This Szechuan Beef and White Cabbage Stir-Fry is not only a great way to clear out your fridge of high-perishability items like red bell pepper and ginger, but it's also a fantastic meal-prep option as the flavors only deepen with time. Serve it over a bed of fluffy japanese sushi rice to soak up all those spicy, savory juices. For the best results, ensure your pan is piping hot to achieve that sought-after 'wok hei' or charred breath of the wok flavor.

Ingredients

200 g Japanese Sushi Rice (about 1 cup)
500 g White Cabbage (about ½ medium head)
450 g Frozen Minced Beef
1 count Red Bell Pepper
15 g Ginger (about 1-inch piece)
3 count Garlic (3 cloves)
2 tbsp Schezwan Chutney
2 tbsp Soy Sauce
1 tsp Sesame Oil
1 tbsp Olive Oil

Instructions

1
Rinse the japanese sushi rice until the water runs clear. Cook the japanese sushi rice according to package instructions and set aside.
2
While the rice cooks, finely shred the white cabbage and thinly slice the red bell pepper into strips.
3
Mince the garlic and grate the ginger.
4
Heat the olive oil in a wok or large skillet over medium-high heat. Add the frozen minced beef and cook until browned and cooked through, breaking it up into small crumbles with a spatula.
5
Push the frozen minced beef to one side of the pan. Add the ginger and garlic to the empty space and sauté for 30 seconds until fragrant.
6
Add the shredded white cabbage and red bell pepper to the pan. Toss everything together and stir-fry for 4-5 minutes, until the white cabbage has wilted but still retains a slight crunch.
7
Stir in the schezwan chutney, soy sauce, and sesame oil. Toss well to coat all the white cabbage and frozen minced beef in the sauce.
8
Cook for another 1-2 minutes to allow the flavors to meld. Serve immediately over the cooked japanese sushi rice.

Chef's Tips

•To ensure the cabbage doesn't get soggy, make sure the pan is very hot before adding the vegetables.
•If you want extra heat, add a sprinkle of chili flakes at the very end.
•Thinly slicing the white cabbage is key to a fast cook time and a better mouthfeel.

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