Description
A quick and flavorful Asian-inspired ground beef and cabbage stir fry, packed with fresh vegetables and a savory sauce made from coconut aminos and sesame oil. Ready in just 25 minutes, this healthy and hearty dish is perfect for a weeknight dinner and serves four.
Ingredients
Scale
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, combine the coconut aminos, rice vinegar, sesame oil, and crushed red pepper flakes. Stir well and set aside while preparing the stir fry.
- Cook the onions: Heat avocado oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until 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.
- Browning the ground beef: Add the ground beef to the skillet. Cook for approximately 5 minutes, breaking it up with a wooden spoon until 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 to combine and cook for another 5 minutes until the cabbage wilts and the sauce reduces slightly.
- Season and garnish: Taste the stir fry and adjust seasoning with salt and pepper as desired. Serve warm, garnished with freshly sliced green onions and a sprinkle of sesame seeds for added flavor and texture.
Notes
- For a spicier version, increase the crushed red pepper flakes according to taste.
- Substitute ground turkey or chicken for a leaner protein if desired.
- Use tamari or soy sauce instead of coconut aminos if preferred, but adjust salt accordingly.
- This dish pairs well with steamed rice or cauliflower rice for a low-carb option.
- Leftovers store well in the refrigerator for up to 3 days.
