Community recipe
Ginger-Sesame Beef and Cabbage Noodle Skillet
A fast, cozy noodle skillet with savory browned beef, sweet cabbage and carrots, and a glossy ginger-sesame sauce. A splash of rice vinegar keeps every bite bright, while scallions and sesame seeds add a fresh, toasty finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 60 ml soy sauces
- 60 ml waters
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp toasted sesame oil
- 2 tsp cornstarches
- 0.25 tsp red pepper flakes
- 1 tsp salt
- 300 g dried wheat noodles
- 4 scallions, rinsed, dried, trimmed, and sliced; separate white and green parts
- 3 garlic cloves, peeled and minced
- 1 tbsp fresh ginger, peeled and minced
- 1 carrot, large, peeled and cut into thin matchsticks
- 400 g green cabbages, rinsed, dried, and thinly sliced
- 1 tbsp neutral oil
- 450 g ground beefs
- 0.25 tsp black pepper
- 1 tbsp sesame seed
Make it
Instructions
- 01
Whisk the quick ginger-sesame sauce
In a small bowl, whisk together 60 ml soy sauce, 60 ml water, 2 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp toasted sesame oil, 2 tsp cornstarch, and ¼ tsp red pepper flakes until the sugar dissolves and no cornstarch lumps remain. Set the sauce beside the stove; whisk it again just before pouring, since the starch settles. | Why: Mixing the sauce ahead makes it easy to coat the noodles evenly without overcooking the vegetables.
- 02
Boil and drain the noodles
Set a large pot on the stove, fill it with water, and bring it to a rolling boil over high heat. Add 1 tsp salt and 300 g dried wheat noodles; cook according to the package directions, usually 7–9 minutes, until tender but still pleasantly chewy. Drain well in a colander and set aside. | Why: Salting the cooking water seasons the noodles from within, and draining them promptly keeps them from turning soft.
- 03
Brown the beef and soften the vegetables
While the noodles cook, rinse and thoroughly dry 4 scallions, trim them, and thinly slice the white and green parts separately. Peel and mince 3 garlic cloves and 1 tbsp fresh ginger. Peel 1 large carrot and cut it into thin matchsticks; remove any tough outer leaves from 400 g green cabbage, rinse and dry it, then slice it thinly. Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add 450 g ground beef and ¼ tsp black pepper; cook for 5–6 minutes, breaking it into small crumbles, until browned and no pink remains (71°C/160°F). Stir in the garlic, ginger, and sliced scallion whites for 30 seconds, until fragrant. Add the carrot and cabbage and stir-fry for 3–4 minutes, until the cabbage has softened slightly but still has a little bite. | Why: Browning the beef builds savory flavor, while briefly cooking the aromatics releases their fragrance without letting them burn.
- 04
Toss everything in the glossy sauce
Whisk the reserved sauce again and pour it into the skillet. Stir for about 1 minute, until it bubbles and thickens enough to cling to the beef and vegetables. Add the drained noodles and toss with tongs for 1–2 minutes, until heated through and evenly coated. Taste and, if needed, adjust with a little more black pepper; the soy sauce provides the main seasoning, so taste before adding any salt. | Why: Adding the noodles after the sauce thickens lets them soak up flavor without becoming mushy.
- 05
Finish and serve hot
Turn off the heat. Scatter 1 tbsp sesame seeds and the reserved scallion greens over the skillet, then toss lightly or leave them on top for a colorful finish. Rest for 2 minutes, then divide among four bowls and serve while hot. | Why: A brief rest lets the sauce settle onto the noodles, while the seeds and scallion greens add toasty crunch and freshness.
