Description
A savory and satisfying stir fry combining lean ground beef, crisp cabbage, and vibrant carrots, all tossed in a flavorful Asian-inspired sauce. Quick to prepare and perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb (450g) lean ground beef
- 1/2 head green cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional for sweetness)
- 1 teaspoon crushed red pepper flakes (optional)
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional garnish)
- Salt and black pepper to taste
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add ground beef, breaking it up with a spatula. Cook until browned, about 5–7 minutes. Drain excess fat if necessary.
- Add garlic and ginger to the skillet, stir-fry for 1 minute until fragrant.
- Toss in the cabbage and carrots. Stir-fry for 5–7 minutes, or until the vegetables are tender but still crisp.
- Pour in soy sauce, rice vinegar, and hoisin sauce if using. Mix well to coat all ingredients.
- Season with crushed red pepper flakes, salt, and pepper to taste.
- Remove from heat. Sprinkle with green onions and sesame seeds before serving.
Notes
- For added flavor, drizzle a bit of sesame oil over the dish just before serving.
- This stir fry pairs well with steamed rice, cauliflower rice, or noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg