Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 head of green cabbage, shredded
- 1/2 cup low-sodium beef broth
- 1/4 cup soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons brown sugar substitute (e.g., erythritol or monk fruit)
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame oil
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- Stir in shredded cabbage, beef broth, soy sauce (or coconut aminos), brown sugar substitute, rice vinegar, ground ginger, and red pepper flakes (if using). Bring to a simmer.
- Cover the skillet and cook until cabbage is tender-crisp, about 5-7 minutes, stirring occasionally.
- Stir in sesame oil. Garnish with sesame seeds and chopped green onions before serving. Serve immediately.
Notes
For a spicier dish, add more red pepper flakes or a dash of sriracha. You can also add other vegetables like bell peppers or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. Serve over cauliflower rice for a complete low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg