Description
A quick and flavorful stir fry made with lean ground beef, cabbage, and carrots tossed in a savory Asian-inspired sauce. This 25-minute, one-pan dish is protein-packed, low-carb friendly, and customizable with extra vegetables or alternative proteins.
Ingredients
1 pound lean ground beef (90% lean or higher)
½ head green cabbage, sliced thin
1 medium carrot, cut into thin strips
1 tablespoon sesame oil
3 garlic cloves, minced fine
1 tablespoon fresh ginger, grated
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce (optional)
1 teaspoon cornstarch mixed with 2 tablespoons water
¼ teaspoon crushed red pepper flakes (optional)
2 green onions, sliced on the diagonal
Cooked jasmine or brown rice for serving (optional)
Instructions
- Heat a skillet or wok over medium-high heat and add the sesame oil until shimmering.
- Add ground beef and cook for 5–7 minutes, breaking it apart with a spatula until browned. Drain excess fat.
- Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add sliced cabbage and carrot strips. Stir-fry for 4–5 minutes until cabbage softens but remains crisp.
- Pour in soy sauce, rice vinegar, and optional oyster sauce. Stir to combine.
- Stir in the cornstarch slurry and cook for 1–2 minutes until sauce thickens slightly and coats the mixture.
- Remove from heat and top with sliced green onions.
- Serve hot with or without rice.
Notes
For a spicier version, add extra red pepper flakes or sriracha.
Use ground turkey, chicken, or tofu as alternatives to beef.
Substitute soy sauce with coconut aminos for a keto-friendly option.
Add extra vegetables such as mushrooms, snap peas, or broccoli for variety.
Best enjoyed fresh; refrigerate leftovers for up to 4 days, but avoid freezing.
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
