Description
Sizzling low-carb cabbage and beef stir fry delivers a quick, protein-packed meal that dances with Asian-inspired flavors. Crisp cabbage and tender beef create a delightful culinary experience you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 lb (450 g) ground beef
Vegetables:
- 4 cups green cabbage, finely shredded
- 1 medium onion, thinly sliced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
Seasonings and Oils:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- Salt, to taste
- Pepper, to taste
Instructions
- Finely shred cabbage into thin ribbons, dice onions into small pieces, crush garlic into fine fragments, and grate fresh ginger into delicate slivers.
- Warm olive oil in a spacious skillet, bringing it to a sizzling medium-high temperature. Introduce ground beef, breaking it into crumbly clusters while cooking until richly browned. Sprinkle with subtle salt and pepper seasoning. Transfer cooked beef to a separate plate.
- Utilize the same skillet to sauté onions, garlic, and ginger. Toss and swirl ingredients for approximately 2-3 minutes, allowing onions to become translucent and aromatic.
- Elevate the heat to high and cascade shredded cabbage into the pan. Continuously stir and toss cabbage, enabling it to wilt and develop subtle caramelized edges.
- Reintroduce cooked beef to the skillet, then splash in soy sauce, drizzle sesame oil, stream rice vinegar, and sprinkle red pepper flakes. Vigorously mix ingredients, allowing flavors to meld and intensify.
- Remove from heat, scatter freshly chopped green onions across the top for a vibrant finish. Serve immediately, optionally accompanied by cauliflower rice for a complete, satisfying low-carb meal.
Notes
- Maximize flavor by ensuring ground beef is well-browned and slightly crispy before removing from the skillet, which develops deeper, richer taste profiles.
- Slice cabbage uniformly to guarantee even cooking and prevent some pieces from becoming mushy while others remain too crunchy.
- Adjust spice levels by increasing or decreasing red pepper flakes, making the dish adaptable for different heat tolerances.
- Transform recipe into a keto-friendly meal by using coconut aminos instead of soy sauce, reducing carbohydrate content while maintaining delicious umami flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg