Ingredients:
- 1 lb lean ground beef (90% lean or higher – or substitute with ground turkey or firm crumbled tofu)
- 1 small green cabbage, thinly sliced (or about 4 cups pre-shredded cabbage)
- 1 large carrot, julienned or shredded (optional, but adds a nice sweetness and color)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional for extra depth; skip for gluten-free)
- 1 teaspoon sesame oil
- 1 tablespoon olive oil or avocado oil (for cooking)
- 1–2 teaspoons rice vinegar or apple cider vinegar
- 1 teaspoon honey or maple syrup (optional, for balance)
- Chopped green onions and sesame seeds, for garnish
Directions:
- Heat the oil in a large skillet or wok over medium-high heat. Once hot, add the ground beef. Cook for about 5–7 minutes, breaking it up with a spatula, until browned and cooked through. Drain any excess fat if needed.
- Add garlic and ginger to the beef and sauté for 1 minute until fragrant.
- Toss in the shredded cabbage and carrots. Stir well and cook for 4–6 minutes, or until the cabbage is tender but still has a bit of crunch.
- Pour in soy sauce, oyster sauce (if using), vinegar, sesame oil, and honey/maple syrup. Stir everything together and let it cook for another 2–3 minutes, allowing the flavors to meld.
- Taste and adjust: Add a splash more soy sauce for saltiness or vinegar for brightness if needed.
- Garnish with chopped green onions and sesame seeds before serving.
Serve this delicious stir fry on its own, over steamed rice, or tucked into lettuce wraps for a low-carb option!
Nutritional Information:
Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins
Calories per serving: ~300 (varies by protein choice) | Servings: 4
