Description
A quick and healthy Chinese-inspired stir-fry featuring lean ground beef, fresh cabbage, and crisp carrots, all tossed in a flavorful blend of soy sauce, garlic, and ginger. Perfect for a nutritious weeknight dinner ready in just 25 minutes.
Ingredients
Scale
Protein
- 1 lb lean ground beef (90% lean)
Vegetables
- 1 small head cabbage, chopped
- 2 medium carrots, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, chopped
Seasonings & Oils
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
Instructions
- Prepare the vegetables: Chop the cabbage into bite-sized pieces, julienne the carrots into thin strips, mince the garlic cloves, and grate the fresh ginger to release their flavors.
- Brown the ground beef: Heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it apart with a spatula, until browned and fully cooked. Drain any excess fat if necessary.
- Sauté garlic and ginger: Add the minced garlic and grated ginger to the skillet with the beef. Cook for about 1 minute, stirring continuously, until fragrant but not burnt.
- Add vegetables: Stir in the chopped cabbage and julienned carrots. Cook for 5 to 7 minutes, stirring frequently, until the cabbage softens but retains a slight crunch.
- Season the mixture: Pour in the soy sauce and drizzle the sesame oil over the ingredients. Toss well to ensure everything is evenly coated with the sauces.
- Finish and serve: Remove the skillet from heat. Sprinkle the chopped green onions on top and serve the dish hot for a comforting and healthy meal.
Notes
- To make this dish gluten-free, substitute regular soy sauce with tamari or coconut aminos.
- For a spicier version, add red pepper flakes or a dash of sriracha.
- Use ground turkey or chicken as a leaner alternative to beef.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed rice or cauliflower rice for a complete meal.
