Peppery Beef Cabbage Noodles

Peppery beef noodles with sweet cabbage and savory soy. Use a wide pan so the cabbage fries instead of releasing a pool of water.

Why you’ll love this recipe

• Peppery beef noodles with sweet cabbage and savory soy.
• Use a wide pan so the cabbage fries instead of releasing a pool of water.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground beef
• 6 oz noodles
• 3 cups cabbage, thinly sliced
• 1 1/2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Cook noodles in boiling water according to the package; drain. While the noodles or pasta cook, start the skillet steps below.

2. 02

   Build the flavor

   Heat oil in a skillet over medium-high and brown beef 7–9 minutes until 160°F.

3. 03

   Add cabbage and garlic

   Add cabbage and garlic. Stir-fry 4–5 minutes until cabbage softens but still has bite.

4. 04

   Bring it together

   Toss in noodles and soy sauce for 1–2 minutes, scraping up browned bits.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Use a wide pan so the cabbage fries instead of releasing a pool of water.

Make it your own

Use thin spaghetti if egg noodles are unavailable.

What to serve with it

Serve straight from the hot skillet in shallow bowls. Keep the pieces spread out rather than tightly packed so the vegetables retain their bite.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.