Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4
Ingredients
- 1 lb lean ground beef
- ½ head green cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 tbsp sesame oil
- 3 green onions, sliced and divided
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- ¼ tsp black pepper
Optional Add-Ins
- ½ tsp red pepper flakes or sriracha for spice
- 1 tsp sesame seeds for garnish
- Cooked jasmine rice or cauliflower rice for serving
Instructions
1. Cook the Beef
Heat a large skillet or wok over medium-high heat. Add sesame oil and ground beef. Cook for 5–6 minutes, breaking it apart with a spatula until browned and fully cooked. Drain excess grease if necessary.
2. Add Aromatics
Stir in the garlic, ginger, and the white parts of the green onions. Cook for about 1 minute until fragrant.
3. Stir Fry the Vegetables
Add the sliced cabbage and carrots. Stir fry for 5–7 minutes, tossing frequently, until the cabbage softens slightly but still keeps a bit of crunch.
4. Make the Sauce
In a small bowl, whisk together:
- Soy sauce
- Rice vinegar
- Honey
- Black pepper
Pour the sauce over the beef and vegetables.
5. Finish & Serve
Cook for another 2–3 minutes, stirring well so everything is evenly coated and heated through.
Top with the remaining green onions and sesame seeds if using.
Serve hot on its own, over steamed rice, or with cauliflower rice for a lower-carb option.
Tips
- Swap ground beef for ground turkey or chicken if preferred.
- Add mushrooms, bell peppers, or snap peas for extra veggies.
- For meal prep, store in airtight containers in the fridge for up to 4 days.
