Spicy Ground Beef and Cabbage Stir Fry

Dive into a flavorful and satisfying keto-friendly dish with this Spicy Ground Beef and Cabbage Stir Fry, perfect for a quick and nutritious meal any day of the week.

Course Dinner

Cuisine Asian

Keyword cabbage stir fry, ground beef recipes, Keto Stir Fry, Low-Carb Dinner, spicy beef stir fry

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 320kcal

Equipment

Large skillet or wok
Spatula
Knife
Cutting board
Measuring spoons
Grater

Ingredients

1 pound ground beef
1 medium head of cabbage, shredded approximately 4 cups or 600g
2 tablespoons olive oil
1 medium onion, diced about 1 cup or 150g
3 cloves garlic, minced about 1 tablespoon or 15g
1 tablespoon fresh ginger, grated
1 teaspoon crushed red pepper flakes adjust to taste
2 tablespoons soy sauce or coconut aminos
1 tablespoon sesame oil
1 tablespoon apple cider vinegar
Salt and pepper to taste
2 green onions, sliced for garnish Optional
1 tablespoon sesame seeds for garnish Optional

Instructions

Heat the olive oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet, cooking for an additional minute until fragrant.
Incorporate the ground beef into the skillet. Break it apart with a spatula and cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Sprinkle the crushed red pepper flakes over the beef, and stir to distribute evenly. Cook for another minute to infuse the heat into the meat.
Toss in the shredded cabbage. Stir well to combine with the beef mixture. Cook for 5-10 minutes, or until the cabbage is wilted and tender, stirring occasionally.
Pour in the soy sauce or coconut aminos, sesame oil, and apple cider vinegar. Stir the mixture thoroughly to ensure all ingredients are well coated and flavors meld together, about 2 minutes.
Season the stir fry with salt and pepper to taste. If more heat is desired, add additional crushed red pepper flakes.
Serve hot, garnished with sliced green onions and sesame seeds if using.

Notes

For a gluten-free version, ensure that you use gluten-free soy sauce or substitute with coconut aminos.

Adjust the spice level to your preference by increasing or decreasing the amount of crushed red pepper flakes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition