Beef and cabbage rice bowl
A beef and cabbage rice bowl is a cheap, savory dinner of browned ground beef, soft cabbage and carrot in a garlic ginger soy sauce. It is ready in 25 minutes. Serve it over fluffy rice with green onion on top. It reheats well too.
- 25 minTotal time
- 2Servings
- 620kcal / serving
- 32 gProtein
The science: why this works
Why the beef is browned without moving it too much
Letting ground beef sit in a hot pan helps it brown through the Maillard reaction, which makes savory flavor. Break it up and cook 6 minutes until no pink remains and it reaches 160°F (71°C).
Learn: Maillard vs. caramelization →Why garlic and ginger cook only 30 seconds
Garlic and ginger burn fast and turn bitter. A short stir in the hot pan wakes up their aroma. Adding the cabbage right after cools the pan and stops them from browning too much.
Learn: Start garlic in cold oil →Why soy sauce goes in last
Soy sauce adds salt and savory umami. Adding it at the end keeps the cabbage from losing water too early and keeps the flavor clean. Taste before adding more, since soy sauce is salty.
Learn: Light soy, dark soy, tamari →Beef and cabbage rice bowl
25 minutes · 2 servings · Fusion · Main course
Ingredients
Makes 2 servings
Method
Tips for the best result
- Slice the cabbage thin so it softens in 4 minutes.
- Drain extra fat from the beef if the pan looks greasy before adding vegetables.
- Taste before adding more soy sauce, as it adds salt quickly.
Swaps
- Swap ground beef for ground turkey or pork, cooked to 160°F (71°C) for beef and pork or 165°F (74°C) for turkey.
- Swap soy sauce for tamari to make it gluten-free.
- Swap cabbage for bok choy or shredded Brussels sprouts.
Storing and reheating
Cool the beef and rice quickly and refrigerate within 2 hours. Eat within 3 to 4 days, with rice eaten within 1 to 2 days. Reheat until steaming hot, reaching 165°F (74°C).
Beef and cabbage rice bowl: questions
Can I use pre-shredded cabbage?
Yes, coleslaw mix or pre-shredded cabbage saves time. It cooks in about the same time, maybe a minute less. Pat it dry if it is wet.
How do I know the ground beef is done?
Ground beef is done when no pink remains and it reaches 160°F (71°C). Break it into small pieces so it cooks evenly. Use a thermometer to be sure.
How can I make the bowl spicier?
Add chili flakes, chili crisp or sriracha with the garlic or on top. Start with a small amount. Taste and add more.
Can I make it low carb?
Yes, serve the beef and cabbage over cauliflower rice or on its own. The cabbage already bulks up the dish. Cook the cauliflower rice just until tender.
