Ingredients
- For the stir fry:
- 1 lb lean ground beef
- 1/2 head green cabbage, shredded
- 1 large carrot, julienned or shredded
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame oil or olive oil
- For the sauce:
- 1/4 cup low-sodium soy sauce or tamari
- 1 tbsp rice vinegar or lime juice
- 1 tbsp honey or maple syrup
- 1 tsp sriracha or chili paste (optional)
- 1 tsp cornstarch (optional, for thickening)
- 2 tbsp water
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add ground beef and cook until browned, breaking it up. Drain excess fat if necessary.
- Stir in garlic, ginger, and onion. Cook for 1–2 minutes until fragrant.
- Add cabbage and carrot. Stir-fry for 5–7 minutes until cabbage is tender but still crisp.
- In a small bowl, whisk soy sauce, vinegar, honey, sriracha (if using), cornstarch, and water.
- Pour sauce over stir fry. Cook for 2–3 minutes until everything is coated and glossy.
- Serve stacked in bowls, topped with green onions.
Notes
- Use bagged coleslaw mix for convenience.
- Add mushrooms or bell peppers for variety.
- Swap beef for turkey, chicken, or tofu for different protein options.
- Serve over rice, cauliflower rice, or noodles for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
