Description
A quick and savory stir fry with lean ground beef, crunchy cabbage, and a flavorful stir fry sauce.
Ingredients
Scale
- Stir Fry Sauce
- 3 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons Chinese cooking wine or Mirin, dry sherry, apple cider vinegar, white vinegar, sake, rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon white granulated sugar or sweetener for low carb (optional)
- Stir Fry
- 1 tablespoon oil
- 1 small onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 pound lean ground beef
- 1 head cabbage (core removed, shredded), 8 cups shredded cabbage
- 1 large carrot, peeled and shredded
- Pinch of salt (to taste)
- Pinch of cracked pepper (to taste)
Instructions
- Combine sauce ingredients in a bowl and set aside.
- Heat cooking oil in a large skillet over medium-high heat. Sauté the onion until it begins to soften, about 3 minutes.
- Add garlic and ginger to the skillet and cook until fragrant, about 30 seconds.
- Add the ground beef and break it up with the end of a wooden spoon as it cooks. Brown the beef, about 5 minutes.
- Once the beef is browned, add half of the stir fry sauce to the beef and stir fry to evenly coat the meat.
Notes
- This dish can be made low-carb by using a sweetener instead of sugar in the stir fry sauce.
- If you like it spicy, you can add some chili flakes or hot sauce to the stir fry.
- Serve the stir fry on its own or over cauliflower rice for a low-carb option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg