Description
This Easy Asian Ground Beef and Cabbage Stir Fry is a quick, flavorful weeknight dinner packed with savory and tangy flavors. Combining tender ground beef, crunchy cabbage, and shredded carrot in a delicious soy-free sauce made from coconut aminos and sesame oil, this dish is both satisfying and simple to prepare in under 30 minutes.
Ingredients
Scale
Sauce
- 1/2 cup coconut aminos
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp crushed red pepper flakes
Stir Fry
- 1 tbsp avocado oil or your favorite cooking oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 1 lb ground beef
- 1 head of cabbage, thinly sliced (about 8 cups)
- 1/2 cup shredded carrot
- Salt & pepper to taste
- Green onion slices and sesame seeds for garnish
Instructions
- Prepare the sauce: In a small bowl, stir together coconut aminos, rice vinegar, sesame oil, and crushed red pepper flakes. Set aside to allow flavors to meld while you prepare the stir fry.
- Cook the onions: Heat avocado oil in a large skillet over medium-high heat. Add chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
- Add ginger and garlic: Stir in grated ginger and minced garlic. Cook for about 1 minute until fragrant to enhance the aroma and flavor base.
- Brown the ground beef: Add ground beef to the skillet. Cook for approximately 5 minutes, breaking it apart with a wooden spoon as it cooks, until fully browned with no pink remaining.
- Combine vegetables and sauce: Add thinly sliced cabbage and shredded carrot to the skillet along with the prepared sauce. Stir well and cook for about 5 minutes until the cabbage wilts and the sauce thickens slightly.
- Season and garnish: Taste the stir fry and season with salt and pepper as needed. Serve warm, garnished with sliced green onions and sesame seeds for added flavor and texture.
Notes
- Use avocado oil or any neutral high-heat oil for best sauté results.
- Adjust crushed red pepper flakes according to your heat preference.
- For a lower carb option, reduce or omit shredded carrot.
- This recipe is soy-free by using coconut aminos instead of soy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
