A quick, savory stir-fry with tender ground beef, crisp cabbage, and a rich umami sauce. Perfect for a low-carb weeknight meal.
# What You’ll Need:
→ Proteins
01 - 1 lb lean ground beef
→ Vegetables
02 - 1 small head green cabbage (about 1.5 lb), cored and thinly sliced
03 - 3 green onions, sliced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 medium carrot, julienned (optional)
→ Sauces & Seasonings
07 - 3 tbsp soy sauce (or tamari for gluten-free)
08 - 1 tbsp oyster sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp sesame oil
11 - 1 tsp Sriracha or chili garlic sauce (optional)
12 - 1/2 tsp ground white pepper
13 - 1/2 tsp sugar or sweetener of choice (optional)
→ Oils
14 - 1 tbsp vegetable oil
# How To Make It:
01 - Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha if using, white pepper, and sugar or sweetener in a small bowl until well combined. Set aside until ready to use.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add ground beef and cook, breaking apart with a spatula, until browned and fully cooked through, approximately 4-5 minutes.
03 - Add garlic, ginger, and white parts of the green onions to the beef. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add sliced cabbage and carrot if using. Stir-fry for 5-7 minutes until cabbage is tender-crisp, maintaining some texture.
05 - Pour the prepared sauce over the beef and vegetable mixture. Toss thoroughly to coat evenly and cook for 1-2 additional minutes until heated through and sauce has slightly reduced.
06 - Remove from heat immediately. Garnish with green onion tops and serve hot while vegetables retain their crunch.
