Peppery Beef with Cabbage over Noodles

Peppery Beef with Cabbage over Noodles is a quick and easy skillet meal your whole family will love! Flavored sauteed beef and cabbage combine with pasta for a comfort meal you will want to enjoy over and over again!

Short and sweet today! Grumpy wasn't too happy with the peppers in the recipe - he's not a big fan of them. However, this to me was yummy! I love peppers! He said if I had left the peppers out it would have been better to him and I guess I was heavier on the Black Bean with Garlic Chili sauce than normal as he told me it was spicy. I thought it was perfect. This was my take on beef and cabbage for St. Patrick's Day. I guess next year I will go traditional for Grumpy!

I'm submitting this post to Presto Pasta Night's which is being hosted by Juli over at Pictures of all my Princesses. There is still time to join in - just send your submission to Juli by end of the day on Thursday. Rules and Guidelines are on the Presto Pasta Night's page.

Peppery Beef with Cabbage over Noodles
Inspired by Black Pepper Beef and Cabbage at allrecipes.com

2 cloves garlic, minced
1 pound ground beef
1 teaspoon freshly ground black pepper
½ small head cabbage, shredded
½ red bell pepper, cut into strips
½ green bell pepper, cut into strips
½ yellow bell pepper, cut into strips
2 tablespoons Maggi sauce (or soy)
2 tablespoons rice wine vinegar (unflavored)
1 teaspoon Black Bean Chili Garlic Sauce
1 tablespoon brown sugar
2 teaspoon cornstarch
¼ cup water
your favorite pasta shape, cooked according to package - I used linguine since that was what I had on hand and cooked about ½ of the package (4 oz. dry)

In a small bowl mix Maggi sauce, rice wine vinegar, black bean sauce and brown sugar together, set aside. In a separate small bowl combine cornstarch and water. Set aside.

In a large skillet, brown ground beef and garlic until beef is no longer pink. Season with black pepper.

Add cabbage and cook &stir until cabbage begins to wilt. Add bell peppers. Cook and stir for about 3-5 minutes until vegetables are crisp tender. Add sauce mixture and bring to a boil. Stir in cornstarch mixture. Sauce will begin to thicken. Remove from heat and serve over pasta.

Comments

Denise Rose

March 28, 2012 at 12:45 pm

I've never seen black bean chili garlic sauce. Is it with the oriental foods in the grocery? Is there a particular brand you use? Thanks!

Ruth Daniels

March 21, 2012 at 6:22 pm

Sounds slurpingly delicious to me. Thanks for sharing with Presto Pasta Nights.

Lana @ Never Enough Thyme

March 21, 2012 at 1:40 pm

What a great combination of flavors, Shelby! Now, I've never tried the black bean chili garlic sauce, but I'm sure it's delicious too. Could you send over a bowl of this for lunch?

Matt @ RecipeLion

March 21, 2012 at 1:08 pm

This recipe look great! I would love it if you linked up this post to my springtime recipes blog hop for a chance to win a "Top Chef" cookbook: http://ow.ly/9Lmwj

Jersey Girl Cooks

March 21, 2012 at 2:53 am

This looks much more interesting than corn beef and cabbage. I am bookmarking this to make soon. Such yummy comfort food!

Mandy

March 20, 2012 at 11:25 pm

I've never cooked with cabbage...it looks like I'm totally missing out! I love spicy but I've never tried Black Bean Chili Garlic Sauce. I will have to give this recipe a try, thanks!

- Shelby
  
  March 20, 2012 at 11:46 pm
  
  Thanks Mandy - I really love the black bean chili garlic sauce, it is so good! It is salty with heat and chunks of black bean in it. I love it best when I add some brown sugar to the sauce mixture! Love that sweet heat!

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