Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 head of cabbage, shredded
- 1/4 cup coconut aminos (or soy sauce substitute)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup beef broth
- 2 tablespoons cornstarch (or tapioca starch)
- 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.
- Add chopped onion and minced garlic to the skillet. Cook until softened, about 3-5 minutes.
- Stir in shredded cabbage and cook until it begins to wilt, about 5 minutes.
- In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, ground ginger, red pepper flakes (if using), and beef broth.
- In another small bowl, whisk together cornstarch (or tapioca starch) with 2 tablespoons of water to create a slurry.
- Pour the coconut aminos mixture and cornstarch slurry into the skillet. Stir well to combine.
- Bring the mixture to a simmer and cook until the sauce has thickened, about 2-3 minutes.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
For added flavor, try adding a tablespoon of grated ginger and a clove of minced garlic to the ground beef while browning. Cauliflower rice makes a great low-carb base for this dish. Adjust the amount of red pepper flakes to your desired level of spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg