Beef & Cabbage Stir Fry with Giardiniera

It’s a somewhat spicy, seriously satisfying, scrumptious stir fry recipe today: 30 minute Beef & Cabbage Stir Fry with Giardiniera gives you a skillet full of fantastic flavor! Naturally gluten free and keto friendly, to boot.

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In this week’s adventures from Rachel’s fridge, I was looking at a clearance pack of shaved beef, a bag of coleslaw, and a jar of giardiniera. Hmmm… these things really do seem like they want to partner up, right?! Sometimes it’s just fun to try out a different combination of flavors, and this Beef & Cabbage Stir Fry with Giardiniera recipe blended everything together so nicely.

Coming together in just 30 minutes, this is a quick & flavorful weeknight dinner option. Just a few simple ingredients give you a skillet full of food to satisfy the whole family. (Note: I used Chicago-style giardiniera, with a bit of a kick.)

And here’s what to do with the other half of the jar of giardiniera — 5 ingredient slow cooker Italian chicken on another night, anyone?

I also threw in a pack of mushrooms that had been languishing a little too long in the fridge. They soaked up the giardiniera flavor just beautifully, and provided a pleasant textural contrast to the crisp-tender cabbage & carrots — while the cool cabbage tempered the heat of the giardiniera.

This big old skillet of beef & cabbage stir fry is naturally low carb and gluten free. (If you’re not low carb, though, you might do like my college kid: Try the whole mess on a juicy sandwich, or in a wrap.)

Beef & Cabbage Stir Fry with Giardiniera

Ingredients

1 Tbsp olive oil
1/2 of a medium yellow onion, thinly sliced
8 oz mushrooms, sliced
14-16 oz shaved (or very thinly sliced) beef
2 tsp minced garlic (about 4 cloves)
12 oz bag of coleslaw
1 Tbsp Italian seasoning
1 tsp oregano
Black pepper, to taste
Sea salt, to taste
8 oz mild giardiniera (with oil)
2 cups chicken broth

Directions

Cut up the onion, mushrooms, and garlic (if not using pre-minced).

Heat olive oil in a large skillet over medium heat for one minute. Add the onion and mushrooms and saute over medium heat for eight minutes, stirring occasionally, or until the mushrooms are browned and onion is beginning to soften.

Stir in the beef and garlic. Continue to cook over medium heat for another four minutes, stirring occasionally, or until the beef is just cooked through.

Stir in the coleslaw and seasonings. Continue to cook for another five minutes, stirring often, until the cabbage is crisp-tender.

Stir in the giardiniera and broth. Heat for another few minutes, then serve.

Note: I highly recommend mild giardiniera — I used hot from ALDI, and this dish turned out extremely spicy. Even though I quite like spice, I’d switch to the mild next time myself. If you’re very sensitive to spice, you might even start with less giardiniera, adding it in to taste.

Beef and cabbage in a bowl

If you’re thinking this recipe somewhat resembles egg roll in a bowl, you’re right! You get a similar texture (and a similar keto friendly skillet full of cabbage and beef), but can enjoy a very different flavor profile here. Mix things up a little, and enjoy the spice! The broth and the giardiniera at the end create some spicy delicious pan juices, too, in case you want to serve yours over cauliflower rice or on a sandwich.

If you prefer a more traditional egg roll in a bowl flavor, also check out my 30 minute egg roll in a noodle bowl recipe. 🙂

Beef & Cabbage Stir Fry with Giardiniera, printable recipe

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Beef & Cabbage Stir Fry with Giardiniera

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30 minute Beef & Cabbage Stir Fry with Giardiniera gives you a skillet full of fantastic flavor! Naturally gluten free and keto friendly, to boot.

Course dinner

Cuisine Stir Fry

Keyword 30 minute meals, cabbage, gluten free, keto friendly, low carb, shaved beef, stir fry, weeknight dinner

Total Time 30 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

• 1 Tbsp olive oil
• 1/2 of a medium yellow onion thinly sliced
• 8 oz mushrooms sliced
• 14-16 oz shaved beef or very thinly sliced beef
• 2 tsp minced garlic about 4 cloves
• 12 oz bag of coleslaw
• 1 Tbsp Italian seasoning
• 1 tsp oregano
• Black pepper to taste
• Sea salt to taste
• 8 oz mild giardiniera with oil
• 2 cups chicken broth

Instructions

• Cut up the onion, mushrooms, and garlic (if not using pre-minced).
• Heat olive oil in a large skillet over medium heat for one minute. Add the onion and mushrooms and saute over medium heat for eight minutes, stirring occasionally, or until the mushrooms are browned and onion is beginning to soften.
• Stir in the beef and garlic. Continue to cook over medium heat for another four minutes, stirring occasionally, or until the beef is just cooked through.
• Stir in the coleslaw and seasonings. Continue to cook for another five minutes, stirring often, until the cabbage is crisp-tender.
• Stir in the giardiniera and broth. Heat for another few minutes, then serve.

Notes

I highly recommend mild giardiniera — I used hot from ALDI, and this dish turned out extremely spicy. Even though I quite like spice, I’d switch to the mild next time myself. If you’re very sensitive to spice, you might even start with less giardiniera, adding it in to taste.

Recipes in the real world

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!