Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Main Ingredients

• 1 lb (450 g) lean ground beef (90–93% lean)
• 1 small green cabbage (about 6 cups), thinly sliced
• 1 large carrot, julienned or shredded
• 4 green onions, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons avocado oil or sesame oil

Stir-Fry Sauce

• ¼ cup low-sodium soy sauce
• 1 tablespoon oyster sauce (optional but recommended)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon honey or brown sugar (optional)
• ½ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon black pepper
• 1 teaspoon cornstarch (optional, for a thicker sauce)
• 2 tablespoons water

Instructions

Step 1

Mix all sauce ingredients in a small bowl. Set aside.

Step 2

Heat oil in a large skillet or wok over medium-high heat.

Step 3

Add ground beef and cook for 5–7 minutes, breaking it into small pieces until browned. Drain excess fat if needed.

Step 4

Add garlic and ginger. Stir-fry for about 30 seconds until fragrant.

Step 5

Add carrots and cook for 2 minutes.

Step 6

Add cabbage. Stir-fry for 4–5 minutes until tender-crisp.

Step 7

Pour in the prepared sauce. Stir well to coat everything evenly.

Step 8

Cook another 2–3 minutes until the sauce slightly thickens.

Step 9

Top with sliced green onions and serve immediately.

---

Serving Suggestions

• Steamed jasmine rice
• Brown rice
• Cauliflower rice (low-carb)
• Rice noodles
• Quinoa
• Lettuce wraps

---

Nutrition Information (Approximate Per Serving)

• Calories: 330
• Protein: 28 g
• Carbohydrates: 13 g
• Fiber: 4 g
• Sugars: 7 g
• Fat: 18 g
• Saturated Fat: 6 g
• Cholesterol: 70 mg
• Sodium: 650 mg
• Potassium: 720 mg
• Vitamin A: 90% DV
• Vitamin C: 65% DV
• Calcium: 8% DV
• Iron: 18% DV

Nutrition will vary depending on the brands and ingredients used.

---

Helpful Tips

• Don’t overcook the cabbage; it should still have a slight crunch.
• Use a hot skillet or wok for the best flavor.
• Slice vegetables evenly for quick cooking.
• Fresh ginger makes a noticeable difference.
• Low-sodium soy sauce keeps the sodium content lower.

---

Recipe Variations

Lower Carb

Serve over cauliflower rice.

Extra Protein

Add scrambled eggs or edamame.

More Vegetables

Add:

• Bell peppers
• Mushrooms
• Broccoli
• Snow peas
• Bok choy

Spicier Version

Add:

• Sriracha
• Chili garlic sauce
• Extra red pepper flakes

Gluten-Free

Use gluten-free tamari instead of soy sauce and a gluten-free oyster sauce (or omit it).

---

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months.

Reheating: Reheat in a skillet over medium heat or microwave until heated through.

---

Frequently Asked Questions

Q: Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works well and makes the dish leaner.

Q: Can I make it ahead of time?
Yes. It reheats well, making it great for meal prep.

Q: Can I freeze it?
Yes. Cool completely before freezing in airtight containers.

Q: Is it keto-friendly?
Yes, if you omit the honey or sugar and serve without rice.

Q: What cut of beef is best?
Lean ground beef (90–93% lean) gives a good balance of flavor and less grease.

Q: Can I make it vegetarian?
Yes. Substitute crumbled tofu, tempeh, or a plant-based ground meat alternative.

Q: Why is my stir-fry watery?
Cabbage releases moisture as it cooks. Cook over medium-high heat and avoid overcrowding the pan. If needed, let the liquid evaporate before serving.

Q: Can I double the recipe?
Yes. Use a large wok or cook in two batches so the ingredients brown instead of steam.