Healthy Beef & Cabbage Stir Fry (Print version)
Lean ground beef, crisp cabbage, garlic, ginger, and a light tamari sauce make this 25-minute skillet dinner fresh, filling, and easy.
# Ingredients:
For the sauce
01 -
1/4 cup (60 ml) reduced-sodium tamari or soy sauce
02 -
1/4 cup (60 ml) low-sodium beef broth
03 -
1 tablespoon rice vinegar
04 -
2 teaspoons cornstarch
05 -
1 teaspoon toasted sesame oil
06 -
1/4 teaspoon red pepper flakes, optional
For the stir fry
07 -
1 tablespoon avocado oil or neutral oil
08 -
1 lb (450 g) lean ground beef, 90% lean preferred
09 -
4 cloves garlic, minced
10 -
1 tablespoon fresh ginger, grated
11 -
1 small green cabbage, about 1 1/2 lb (680 g), thinly sliced
12 -
1 medium carrot, julienned or shredded
13 -
4 scallions, whites and greens separated, sliced
14 -
1 tablespoon sesame seeds, optional
15 -
Black pepper, to taste
# Instructions:
01 -
Whisk tamari, beef broth, rice vinegar, cornstarch, sesame oil, and red pepper flakes in a small bowl until smooth. Set it near the stove.
02 -
Heat the oil in a large skillet or wok over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it up, until browned and cooked through.
03 -
Drain excess fat if needed. Stir in the garlic, ginger, and scallion whites and cook for 30 seconds until fragrant.
04 -
Add the cabbage and carrot. Stir-fry for 4-5 minutes until the cabbage wilts at the edges but still has a little crunch.
05 -
Stir the sauce again, pour it into the skillet, and toss for 1-2 minutes until glossy and lightly thickened.
06 -
Remove from the heat. Stir in scallion greens, sesame seeds, and black pepper. Serve hot as is or over rice or cauliflower rice.
# Good to know:
01 -
Use a wide skillet so the cabbage stir-fries instead of steaming.
02 -
Serve as a low-carb bowl or spoon over rice for a heartier meal.
03 -
Leftovers keep refrigerated for up to 4 days.