Beef · 20 min
Ginger Beef, Bell Pepper & Cabbage Stir-Fry with Cauliflower Rice
- 20 min
- 2–6 servings
- 611 kcal / serving
A quick stir-fry pairing lean beef with peppers, cabbage, onion, and a ginger-garlic aroma, served over cauliflower rice. The mix stays chewy and the flavors come together fast for a weeknight dinner.
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Ingredients
- 1 (12 oz) bagfrozen, riced cauliflower
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ¾ lblean ground beef
- 1red bell pepper
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- ½ mediumyellow onion
- red bell peppers
- yellow onions
From the pantry: stir-fry sauce, toasted sesame oil
Cookware
aluminum foil · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef · cauliflower
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Produce
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- 1red bell pepper
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- ½ mediumyellow onion
- red bell peppers
- yellow onions
Meat & seafood
- ¾ lblean ground beef
Frozen
- 1 (12 oz) bagfrozen, riced cauliflower
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| frozen, riced cauliflower | 1 (12 oz) bag | 2 (12 oz) bags | 3 (12 oz) bags |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red bell pepper | 1 | 2 | 3 |
| shredded cabbage (coleslaw mix) | ½ (14 oz) bag | 1 (14 oz) bag | 1 ½ (14 oz) bags |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Peel, halve, and small-dice the onion; peel and mince the garlic.
- Preheat a nonstick skillet over medium-high heat.
- Wash, dry, peel, and mince the ginger.
- When the skillet is hot, add a thin layer of oil and swirl to coat. Add the onion, garlic, ginger, and riced cauliflower; cook, stirring occasionally, until the cauliflower is tender, about 5–6 minutes. Transfer the cauliflower rice to a plate and cover with aluminum foil.
- Wash, dry, trim, seed, and small-dice the red bell pepper.
- Return the skillet to medium heat, add a little more oil, and swirl to coat. Add the bell pepper and beef; cook, breaking the meat apart with a spoon, until browned and crumbly, about 4–5 minutes.
- Stir in the shredded cabbage and the stir-fry sauce; continue cooking, stirring occasionally, until the cabbage has softened, about 3–4 minutes.
- Remove the skillet from heat. Plate the cauliflower rice, top with the beef and vegetables, and serve.
Two tips
- Prep the onion, garlic, and ginger ahead of time and refrigerate to speed up cooking on busy nights.
- Finish with a light drizzle of toasted sesame oil at the end, or swap in another color bell pepper if you have one on hand.
Nutrition per serving
- Calories
- 611 kcal
- Protein
- 37 g
- Carbs
- 38 g
- Fat
- 35 g
- Fiber
- 8 g
- Sodium
- 666 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.