Description
A quick, healthy Chinese-style stir fry featuring lean ground beef, crisp cabbage, and a savory-sweet sauce. Ready in just 25 minutes, it’s perfect for a flavorful, protein-packed weeknight dinner.
Ingredients
- 1 pound lean ground beef (90/10 or 93/7)
- 1 tablespoon sesame oil
- 4 cups green cabbage, shredded (about half a medium head)
- 1 cup carrots, julienned or shredded
- 4 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon honey (or substitute with maple syrup)
- 1 teaspoon sriracha or chili garlic sauce (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add ground beef and cook for 5–6 minutes, breaking it apart as it browns. Drain excess fat if needed.
- Stir in garlic, ginger, and the white parts of the green onions. Cook for 1–2 minutes until fragrant.
- Add shredded cabbage and carrots; stir fry for about 5 minutes until slightly tender but still crisp.
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, honey, and sriracha.
- Pour the sauce into the skillet and stir to coat all ingredients.
- Add cornstarch slurry and cook for another 1–2 minutes until the sauce thickens slightly.
- Remove from heat and top with the green parts of the green onions before serving.
Notes
- Use ground turkey or chicken for a lighter version.
- Add bell peppers or snap peas for extra color and texture.
- Double the sauce ingredients for a saucier stir fry.
- Serve over rice or noodles, or enjoy on its own for a low-carb meal.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 7g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
