Protein-packed stir fry with ground beef, cabbage, and Asian flavors. Low-carb, healthy, and ready in just 25 minutes.
Ingredients
→ Main 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
→ Flavor Base
3 garlic cloves, minced fine
1 tablespoon fresh ginger, grated
→ Sauce Mix
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce (optional for extra flavor)
1 teaspoon cornstarch mixed with 2 tablespoons water
¼ teaspoon crushed red pepper flakes (if you like heat)
→ Finishing Touches
2 green onions, sliced on the diagonal
Cooked jasmine or brown rice for serving (optional)
Steps
Get your skillet or wok nice and hot over medium-high heat, then add that sesame oil. You want it hot enough that the oil shimmers but doesn’t smoke.
Add your ground beef and break it apart with a spoon or spatula. Cook for 5-7 minutes until it’s nicely browned all over. Drain off any excess fat – we want this to be healthy!
Toss in your minced garlic and grated ginger. Cook for just about a minute until they smell amazing – don’t let them burn or they’ll taste bitter.
Add the sliced cabbage and carrot strips to the pan. Stir-fry for 4-5 minutes until the cabbage starts to soften but still has some crunch. We want texture, not mush!
Pour in your soy sauce, rice vinegar, and oyster sauce if you’re using it. Stir everything together so all those flavors get to know each other.
Add your cornstarch slurry and cook for 1-2 minutes, stirring constantly. This will thicken the sauce just enough to coat everything beautifully.
Remove from heat and sprinkle those green onions on top for color and freshness. Serve it up over rice if you want, or enjoy it just as it is for a low-carb meal!
Tips
- This is one of those perfect weeknight dinners – quick, healthy, and packed with protein. Plus it’s low-carb if you skip the rice!
- For a keto-friendly version, use coconut aminos instead of soy sauce and definitely skip the rice. Still just as tasty!
- Feel free to add other veggies you have on hand – mushrooms, bell peppers, or snap peas would all be delicious.
Required Tools
- Large skillet or wok
- Sharp knife for slicing
- Cutting board
- Small bowl for mixing cornstarch slurry
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
