Sweet Chili Beef and Cabbage Stir-Fry with Crispy Onions

This sweet chili beef and cabbage stir-fry is the perfect quick dinner when you’re craving bold flavors without the wait. Tender ground beef is simmered in a sweet, savory and spicy blend of soy, ponzu, Thai chili sauce and rice wine vinegar, then tossed with sautéed red cabbage and carrots. Served over fluffy jasmine rice and topped with crispy fried onions, it’s a complete meal in just 20 minutes.

Forget takeout-this homemade stir-fry is faster, fresher and packed with flavor. The combination of sweet chili sauce and tangy ponzu creates a glossy sauce that coats every bite, while the crispy onions add a satisfying crunch. It’s a winning dinner that the whole family will love.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and thinly slice scallions, separating whites from greens. In a small bowl, combine chili sauce, ponzu, half the vinegar, 2½ TBSP sweet soy glaze and ½ tsp sugar. (For 4 servings, use all the vinegar, 5 TBSP sweet soy glaze and 1 tsp sugar.) TIP: Be sure to measure the sweet soy glaze-we sent more.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until just softened, 1 minute. Add ground beef and garlic powder; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until beef is cooked through, 1-2 minutes. Stir in chili-ponzu mixture and cook, stirring, until slightly thickened, 1 minute more.
4. Stir red cabbage and carrot mix into pan with beef; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. Fluff rice with a fork; stir in 1 TBSP butter until melted. Divide rice between bowls; top with stir-fry. Garnish with scallion greens and crispy fried onions. Serve.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

Yes, ground pork works perfectly in this recipe. Simply swap it in for the beef and follow the same instructions.

What can I substitute for ponzu sauce?

You can use a mix of soy sauce and fresh lemon or lime juice (about 2 parts soy to 1 part citrus) as a substitute for ponzu.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.