Description
This Easy Asian Ground Beef and Cabbage Stir Fry is a quick, flavorful dish combining savory ground beef, crisp cabbage, and a tangy, spicy sauce made from coconut aminos and sesame oil. Perfect for a healthy weeknight dinner, it comes together in just 25 minutes and is garnished with fresh green onions and sesame seeds for added texture and flavor.
Ingredients
Units
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Sauce
- 1/2 cup coconut aminos
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp crushed red pepper flakes
Stir Fry
- 1 tbsp avocado oil or your favorite cooking oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 1 lb ground beef
- 1 head of cabbage, thinly sliced (about 8 cups)
- 1/2 cup shredded carrot
- Salt & pepper to taste
- Green onion slices and sesame seeds for garnish
Instructions
- Prepare the sauce: In a small bowl, stir together the coconut aminos, rice vinegar, sesame oil, and crushed red pepper flakes. Set this sauce mixture aside while you prepare the stir fry.
- Cook the onions: Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes.
- Add ginger and garlic: Stir in the grated ginger and minced garlic, cooking for about 1 minute until fragrant and aromatic, ensuring the flavors meld well.
- Brown the ground beef: Add the ground beef to the skillet. Cook for roughly 5 minutes, breaking it up with a wooden spoon as it cooks, until it is fully browned and no longer pink.
- Combine vegetables and sauce: Add the thinly sliced cabbage and shredded carrot to the skillet along with the prepared sauce. Stir everything together and cook for about 5 minutes until the cabbage wilts and the sauce reduces slightly.
- Season and garnish: Taste the stir fry and season with salt and pepper as desired. Serve the dish warm, sprinkled with freshly sliced green onions and a scattering of sesame seeds for extra flavor and crunch.
Notes
- You can substitute ground turkey or chicken for beef for a leaner option.
- Adjust crushed red pepper flakes according to your spice preference.
- Serve over steamed rice or cauliflower rice for a more filling meal.
- This recipe is naturally gluten-free by using coconut aminos instead of soy sauce.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
