Black Pepper Beef and Cabbage Stir Fry Recipe -
Black Pepper Beef and Cabbage Stir Fry Recipe
  • READY IN 20 mins

Black Pepper Beef and Cabbage Stir Fry

Recipe by  

"A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2006

We used ground beef sirlion, beef broth instead of water, a pinch of salt, Lawry's seasoning salt, Accent seasoning, onions, sesame oil, and added a combination of red and yellow bell peppers. Along with Minute Rice cooked in the remaining beef broth, this meal took at least 10 minutes instead of the five minutes suggested, but a quick meal regardless and very tasty! My hubby said it tasted like a lettuce wrap from PF Chang's ^_^

Most Helpful Critical Review
Nov 15, 2006

This was just OK. Personally I didn't like the taste of ground beef in a stir fry. Would prefer to make this with strips of beef.

Oct 14, 2006

Looking for a quick meal? This one is fabulous. I recommend, however, cutting the cabbage very thin with a mandolin and using a larger portion of the vegetables.

Feb 09, 2004

This was really great and fast. I used green bell peppers. Everyone liked it. The only thing that I did different was that I doubled the recipe and I didn't add as much soy sauce as stated. After it was cooked we added more soy sauce to everyones individual taste. Veg's were still crisp as well. Note: Don't leave a lid on it if you want the veg's crisp. They will sog up.

Aug 13, 2006

Wow!! SOOO good. I doubled the recipe, and only used one red pepper (actually, it was an orange pepper), and replaced the other pepper with an onion, which I cooked with the garlic and hamburger. Per other reviewers’ suggestions, I used a generous amount of salt (thoroughly ground into the thoroughly-ground-up hamburger meat, of course). My only beef (pun intended) with the recipe is that the purported total cooking and prep time is fifteen minutes (LOL)!! It’s more like an HOUR and fifteen minutes!! This goes very well with this sesame green beans recipe (

Jun 13, 2007

This was so wonderful! We couldn't stop eating it. I used ground round, so I didn't have to drain any grease off. I added a cube of beef bouillon, 1/2 tsp or so of onion powder, and substituted hot oil, otherwise followed as directed. Served this with Puerto Rican steamed rice. This is so delicious and so economical too! Thank you Pearlie for posting this.

Mar 31, 2006

Excellent! I really enjoyed this. I adjusted the recipe for what I had on hand and double it with the exception of the bell pepper. I used ground turkey and added a beef bullion cube and 2 tbsp of worcestershire sauce to the meat mixture to give it more of a beef flavor. I also added some diced onion, sauted them with the bell pepper and served it over Jasmine rice. Yummy! This recipe was so fast and easy... great for week nights. Thanks for the recipe.

Oct 30, 2006

I wasn't sure how well we would like this recipe just as it was, but it turned out very good. I did add some hot chile oil and added an orange bell pepper with the red. I made double the sauce since we lke stir fry saucy. I will definitely make this again and may add broccoli nex time!


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  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 508 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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