Ingredients:
- 1 lb lean ground beef
- 1/2 head green cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
Directions:
- Brown the beef: Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if needed.
- Add aromatics: Push the beef to the side of the pan and add sesame oil, garlic, and ginger. Sauté for about 30 seconds until fragrant.
- Stir fry the veggies: Add the thinly sliced cabbage and julienned carrot to the pan. Stir everything together and cook for 5–7 minutes, or until the cabbage is tender but still has a slight crunch.
- Season the dish: Pour in the soy sauce and rice vinegar. Stir well to combine all the flavors and cook for another 2–3 minutes to allow the sauce to slightly reduce and coat everything evenly.
- Serve hot: Spoon into bowls and enjoy on its own or over brown rice, quinoa, or cauliflower rice for a low-carb option.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Calories per serving: Approx. 300 | Servings: 4
