Description
A light yet flavorful stir-fry featuring lean ground beef, crisp cabbage, and colorful vegetables in a savory-sweet sauce – ready in 20 minutes for a healthy weeknight meal!
Ingredients
1 pound lean ground beef (Use 93% lean or higher for a healthier option.)
1 tablespoon olive oil
4 cups green cabbage, thinly sliced
1/2 medium onion, thinly sliced
2 cloves of garlic, minced
1 inch of fresh ginger, minced
1 large carrot, julienned or sliced thin
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
1/4 teaspoon black pepper
1/4 teaspoon red chilli flakes
2 green onions, sliced
1 tablespoon sesame seeds
Instructions
- In small bowl, whisk hoisin, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Set aside.
- Heat oil in large wok or skillet over high heat. Add ground beef and cook 3-4 minutes, breaking into crumbles.
- Push beef to sides. Add white parts of green onions, garlic, and ginger to center. Stir-fry 30 seconds until fragrant.
- Add cabbage, bell pepper, and carrots. Stir-fry 4-5 minutes until vegetables are crisp-tender.
- Pour sauce over mixture. Toss to coat evenly. Cook 1 more minute.
- Garnish with green onion tops and sesame seeds. Serve hot over cauliflower rice or brown rice.
Notes
- For extra protein, add 1 cup edamame with the vegetables
- Substitute ground turkey or chicken for beef
- Double sauce ingredients if you prefer more sauce
- Leftovers keep refrigerated for 3 days – great cold as a salad
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg