Healthy Chinese Ground Beef & Cabbage Stir Fry (Print version)
A quick, protein-packed Chinese-style stir fry with ground beef, tender cabbage, garlic, and ginger in a savory soy-sesame sauce. Ready in 25 minutes and naturally low-carb.
# Ingredients:
For the stir fry
01 -
1 lb (450 g) lean ground beef (85/15)
02 -
1 tablespoon neutral oil (avocado or vegetable)
03 -
4 cups (about 380 g) green cabbage, thinly shredded
04 -
1 medium carrot, julienned or shredded
05 -
4 cloves garlic, minced
06 -
1 tablespoon fresh ginger, grated
07 -
3 green onions, white and green parts separated
08 -
1 tablespoon toasted sesame seeds (for garnish)
For the sauce
09 -
3 tablespoons soy sauce (or tamari for gluten-free)
10 -
1 tablespoon rice vinegar
11 -
1 teaspoon brown sugar or honey
12 -
1/2 teaspoon red pepper flakes (optional)
13 -
1 teaspoon sesame oil (stirred in off the heat)
# Instructions:
01 -
Whisk the soy sauce, rice vinegar, brown sugar, and red pepper flakes together in a small bowl. Set aside.
02 -
Heat a large skillet or wok over high heat until very hot. Add the oil, then the ground beef. Break into small pieces and let it sit about 1 minute before stirring so it builds color. Cook 4 to 5 minutes, stirring occasionally, until browned and cooked through to 160 degrees F with no pink remaining. Drain excess fat if needed.
03 -
Push the beef to one side of the pan. Add the garlic, ginger, and white parts of the green onions to the cleared space. Cook 30 to 60 seconds, stirring constantly, until fragrant. Then stir everything together.
04 -
Add the shredded cabbage and carrot. Toss to combine and cook 3 to 4 minutes, stirring often, until the cabbage is just tender but still has a little bite.
05 -
Pour the sauce over the pan and toss to coat evenly. Cook 1 minute more. Remove from heat, drizzle with sesame oil, and scatter the green onion tops and sesame seeds over the top. Serve immediately over rice or cauliflower rice.
# Good to know:
01 -
Best served immediately while the sauce is glossy and the cabbage still has some texture.
02 -
Serve over steamed jasmine rice, brown rice, or cauliflower rice for a low-carb option.