Description
A quick and flavorful Ground Beef and Cabbage Stir-Fry that combines tender beef with crisp vegetables in an Asian-inspired sauce. Perfect for a low-carb, gluten-free, and dairy-free meal that’s ready in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 tablespoon sesame oil
- 4 cups green cabbage, shredded
- 1 medium carrot, julienned
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Sauce and Garnishes
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional)
- 1/4 teaspoon crushed red pepper flakes
- 2 green onions, sliced
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Heat the oil and cook beef: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. Drain any excess fat if needed.
- Add aromatics: Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Cook vegetables: Stir in the shredded cabbage and julienned carrot, cooking for 5–6 minutes until the vegetables are tender but still retain some crispness.
- Add sauce: Pour in the low-sodium soy sauce, rice vinegar, hoisin sauce (if using), and crushed red pepper flakes. Stir well to evenly coat all ingredients and cook for an additional 2 minutes.
- Garnish and serve: Remove from heat and top with sliced green onions and sesame seeds. Serve immediately over steamed rice, noodles, or cauliflower rice for a low-carb option.
Notes
- Serve over steamed rice or noodles for a heartier meal.
- For a low-carb version, skip the rice or noodles and serve over cauliflower rice.
- Ground turkey or chicken can be substituted for leaner protein options.
- Use tamari instead of soy sauce for a gluten-free version.
