Curried beef & cabbage stir-fry
Ground beef is a relatively inexpensive option for a meaty stir-fry. Here, it’s combined with lots of cabbage, which cooks in a tiny amount of water until it reaches a silky-tender texture. There are some noodles in the dish, too, but it’s not a noodle dish per se; it’s more of a meat-veggie dish with a few noodles for heft and texture.
Uncooked 93% lean ground beef
1 medium, finely chopped
Uncooked green cabbage
6 cup(s), or savoy cabbage, thinly sliced
Uncooked string beans
2 cup(s), trimmed
2 stalk(s), medium, thinly sliced
1 medium, shredded
Uncooked refrigerated fresh pasta
4 oz, or fresh Chinese egg noodles or stir-fry noodles
- Coat a large wok or skillet with cooking spray and heat over high. Add the beef and onion to the pan; stir-fry until the beef is no longer pink, 5 to 6 minutes, stirring to crumble. Stir in the curry powder; cook 1 minute, stirring constantly. Add the cabbage, green beans, celery, and carrot. Stir in ¼ cup water; cover and cook over medium heat until the cabbage is tender, 8 to 10 minutes. Add more water, 2 tbsp at a time, if needed to prevent burning.
- Coarsely chop the pasta so that it’s in roughly 1-inch pieces. Stir the noodles, soy sauce, and salt into the stir-fry. Cook until thoroughly heated, 1 to 2 minutes.
- Serving size: about 1 ⅔ cups