Entrée: China – 中式牛肉和白菜炒 ▶ Zhōngshì niúròu hé báicài chǎo (Chinese-Style Ground Beef and Napa Cabbage Stir-Fry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

1 lb / 450 g ground beef
2 brown eggs
2 tbsp (30 ml) whole milk
6 cups (150 g) napa cabbage, chopped
3 cloves garlic, minced
2 tbsp (30 ml) soy sauce
1 tsp white pepper
1 / 2 tsp black pepper
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) sesame oil (optional)
2 green onions, sliced (optional garnish)

Instructions

1. Beat eggs with milk and a pinch of salt. Heat wok or large skillet over high heat with 1/2 tbsp oil, scramble eggs until just set, remove and reserve.
2. Add remaining oil to wok, add garlic and stir briefly, then add ground beef and break up; cook until browned.
3. Season beef with soy sauce, white pepper and black pepper; stir to combine.
4. Add chopped napa cabbage and stir-fry until wilted but still slightly crisp, 3–5 minutes.
5. Return scrambled eggs to the pan, toss with a splash of sesame oil if using, adjust seasoning to taste.
6. Garnish with sliced green onions and serve hot as an entree over steamed rice.