Description
This Easy Asian Ground Beef and Cabbage Stir Fry is a quick, flavorful, and healthy dish perfect for weeknight dinners. Featuring a savory sauce made with coconut aminos, rice vinegar, and sesame oil, it combines tender ground beef with crisp cabbage and carrots for a satisfying meal that’s both gluten-free and delicious.
Ingredients
Scale
Sauce
- 1/2 cup coconut aminos
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp crushed red pepper flakes
Main Ingredients
- 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
Garnish
- Green onion slices
- Sesame seeds
Instructions
- Prepare the sauce: In a small bowl, combine coconut aminos, rice vinegar, sesame oil, and crushed red pepper flakes. Stir well and set aside to let the flavors meld while you prepare the stir fry.
- Cook the onions: Heat avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until translucent and softened, about 5 minutes.
- Add ginger and garlic: Stir in the grated ginger and minced garlic. Cook for about 1 minute until fragrant, allowing the flavors to infuse the oil.
- Brown the ground beef: Add the ground beef to the skillet. Break it up with a wooden spoon, cooking for approximately 5 minutes until fully browned and no pink remains.
- Combine vegetables and sauce: Add the thinly sliced cabbage and shredded carrot to the skillet along with the prepared sauce. Stir well to combine 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 hot, garnished with freshly sliced green onions and sprinkled sesame seeds to add flavor and crunch.
Notes
- You can substitute ground beef with ground turkey or chicken if preferred.
- For a spicier dish, increase the crushed red pepper flakes or add a dash of chili garlic sauce.
- This recipe is gluten-free due to the use of coconut aminos instead of soy sauce.
- Serve over steamed rice or cauliflower rice for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
