Ingredients
1 lb lean ground beef
1 small head green cabbage (about 4 cups shredded)
2 medium carrots, shredded or julienned
3–4 green onions, sliced (white and green parts separated)
4 cloves garlic, minced
1-inch piece fresh ginger, grated or minced
1 tbsp sesame oil
1/4 cup low sodium soy sauce
2 tbsp rice vinegar
1 tbsp packed brown sugar
1 tbsp cornstarch
1/4 cup water or broth
1 tbsp vegetable oil
Instructions
1. 1. Prep ingredients: mince garlic, grate ginger, shred cabbage and carrots, slice green onions (separate white and green parts). In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, and water/broth. Set sauce aside.
2. 2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef, break it up, and cook until browned. Drain excess grease.
3. 3. Push beef to one side; add minced garlic, grated ginger, and white parts of green onions to the empty side. Sauté 1 minute until fragrant.
4. 4. Stir aromatics into beef. Add shredded cabbage and carrots. Cook 5-7 minutes, stirring often, until cabbage is tender-crisp.
5. 5. Whisk sauce again, then pour over beef and vegetables. Stir and simmer until sauce thickens (1-2 minutes).
6. 6. Stir in sesame oil. Remove from heat. Garnish with green parts of green onions. Serve immediately.
Notes
Can substitute ground chicken, turkey, or pork for beef. For vegetarian, use crumbled firm tofu. Add chili garlic sauce or red pepper flakes for heat. To make gluten-free, use tamari instead of soy sauce. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat with a splash of water or broth to prevent drying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 330
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg