Ingredients
Scale
- 1 lb (450g) ground beef (preferably lean)
- 4 cups green cabbage, finely shredded
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 green onions, chopped (for garnish)
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking)
Instructions
- Shred the cabbage, slice the onion, mince the garlic, and grate the ginger.
- Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spatula. Season lightly with salt and pepper. Remove the beef from the skillet and set it aside.
- In the same skillet, add onion, garlic, and ginger. Stir-fry for 2-3 minutes until the onions are soft and translucent.
- Increase the heat to high and add the shredded cabbage. Stir-fry for 5-7 minutes until the cabbage wilts and caramelizes slightly.
- Return the beef to the skillet, then add soy sauce, sesame oil, rice vinegar, and red pepper flakes. Stir-fry for another 2-3 minutes, mixing well.
- Remove from heat and garnish with green onions. Serve hot, optionally with cauliflower rice.
Notes
For added flavor, consider marinating the beef in soy sauce and ginger for 30 minutes before cooking. You can also add bell peppers or snap peas for a crunchy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg