Monday, April 27, 2009

Beef with Cabbage and Carrots

Who hasn't had some leftover ground beef that needed to be cooked up? This recipe only takes a few minutes to cook up and uses up leftover meat and vegetables that you were just going to throw out anyways. If you don't like/have carrots and cabbage, you could use bell peppers, broccoli, zucchini, or anything else you would stir-fry.

  • 3/4 pound ground beef
  • 4 cups shredded cabbage
  • 1 large carrot, cut into matchsticks
  • 1/2 teaspoon caraway seed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons seasoned rice vinegar (AKA sushi vinegar)

Brown beef in a large skillet or wok over medium heat. Increase heat to medium-high and add cabbage, carrots, caraway, salt, and pepper. Stir fry for 5-10 minutes, or until the cabbage has softened. Add vinegar and cook for 30 more seconds. Serve immediately with rice.

No comments: