This quick, one-pan stir fry is packed with lean protein, crisp vegetables, and a savory homemade sauce. It’s perfect for a healthy weeknight dinner and is delicious served over rice or enjoyed on its own.
Ingredients
For the Stir Fry
- 1 lb (450 g) lean ground beef
- 1 small green cabbage, thinly sliced
- 1 large carrot, julienned or shredded
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced (white and green parts separated)
For the Sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce (optional, for extra depth)
- 1 teaspoon toasted sesame oil
- 1 tablespoon honey or brown sugar (optional)
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for a thicker sauce)
Garnish (Optional)
- Sesame seeds
- Sliced green onions
- Fresh cilantro
Instructions
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
- Add the ground beef and cook for 5–7 minutes, breaking it apart until browned. Drain excess fat if necessary.
- Stir in the garlic, ginger, and the white parts of the green onions. Cook for 30–60 seconds until fragrant.
- Add the shredded carrot and sliced cabbage. Stir-fry for 5–7 minutes, until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, rice vinegar, oyster sauce (if using), toasted sesame oil, honey, and red pepper flakes.
- Pour the sauce over the beef and vegetables. Stir well to coat everything evenly.
- If you’d like a thicker sauce, stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens.
- Remove from the heat and garnish with the green onion tops and sesame seeds.
Serving Suggestions
- Serve over steamed jasmine or brown rice.
- Spoon over cauliflower rice for a lower-carb meal.
- Pair with cooked noodles for a heartier dish.
- Wrap in crisp lettuce leaves for a fresh, low-carb option.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet or microwave.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
