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Stir-fried beef and cabbage with spicy peanut sauce

This stir-fried beef recipe replaces the carbs with cabbage! [ThePerfectPantry.com]

Cabbage is on sale in this week before St. Patrick's Day, and if, like me, you're trying to get more cabbage into your life, now's the time to stock up and try a few new recipes.

The inspiration for this dish came from one of those throwaway supermarket publications that are so easy to ignore, but occasionally have some great ideas. A fairly routine stir-fry with spicy peanut sauce, this recipe replaces noodles with shredded cabbage. So clever! I promise you'll never miss the extra carbs. If nuts are not your thing, substitute your favorite teriyaki or stir-fry sauce for the peanut sauce. Ground turkey offers an option in place of ground beef, and if you don't eat meat, try tofu instead.

Shredded cabbage takes the place of noodles in this easy stir-fry. [ThePerfectPantry.com]

Stir-fried beef and cabbage with spicy peanut sauce

From the pantry, you'll need: peanut butter, reduced-sodium soy sauce, agave nectar (or honey), rice vinegar, Sriracha, garlic, peanuts.

Inspired by Savory magazine. Serves 4; can be doubled.


3 Tbsp smooth peanut butter
3 Tbsp reduced-sodium soy sauce
1 Tbsp agave nectar or honey
1 tsp rice vinegar
1 tsp Sriracha sauce, or more to taste
1 lb extra-lean ground beef (sometimes called ground sirloin), or ground turkey, or tofu
1 scallion, thinly sliced
1 clove garlic, thinly sliced
1 cup thinly sliced bell peppers, any colors
12 oz shredded cabbage (1/2 large head, or store-bought pre-shredded)
1/4 cup roasted unsalted peanuts (optional)


In a glass measuring cup or small bowl, beat together the peanut butter, soy sauce, agave, rice vinegar and Sriracha until the mixture is smooth. If needed, add a teaspoon of water to "loosen" the mixture. Set aside.

In a wok set over medium-high heat, use a spatula to cook and break up the beef (no additional oil needed) until it's brown.

Toss in the scallion and garlic, and stir-fry for 30 seconds. Then, add the bell peppers, and stir-fry for another 30 seconds.

Pour in the peanut butter mixture, and stir to combine with the meat and vegetables. Finally, add the shredded cabbage and peanuts, and cook for 30 seconds or until the cabbage wilts slightly, but does not soften completely.

Serve hot, over brown or white rice, or with noodles.

[Printer-friendly recipe.]

More stir-fried cabbage ideas:
Tofu stir-fry with cabbage and cashews, from The Perfect Pantry
Vegan Napa cabbage soba with spicy peanut sauce, from The Perfect Pantry
Stir fried Napa cabbage with mushrooms and bacon, from Nom Nom Paleo
Ethiopian cabbage, potato and carrot stir fry, from Girl Eats World

Stir-fried beef replaces the carbs with cabbage! [ThePerfectPantry.com]

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


Cabbage for noodles -- what a good idea. And the peanut sauce too.
Much better than the 1960's Weight Watcher spaghetti alternative, canned drained bean sprouts. A cousin was eating it. Sounded strange then, even worse now.

Susan, I'm using shredded cabbage a lot these days. It's inexpensive, healthy, and versatile. Bean sprouts? Good for topping, but they will never be noodles!

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