Easy Asian Ground Beef and Cabbage Stir Fry
This quick and flavorful stir fry is loaded with seasoned ground beef, tender cabbage, and a savory homemade sauce. It's a hearty, wholesome dish that's both paleo and Whole30-friendly. Perfect for busy weeknights, it pairs well with rice, cauliflower rice, or noodles for a satisfying meal.
Servings: 4
Calories: 360kcal
Ingredients
For the Sauce:
- 1/2 cup coconut aminos
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon crushed red pepper flakes
For the Stir Fry:
- 1 tablespoon avocado oil or preferred cooking oil
- 1 onion chopped
- 1 lb ground beef
- 4 garlic cloves minced
- 1- inch piece of ginger grated
- 1 head of cabbage thinly sliced (about 8 cups)
- 1/2 cup shredded carrot
- Salt and pepper to taste
- Green onion slices and sesame seeds for garnish
Instructions
- In a small bowl, whisk together all sauce ingredients and set aside.
- Heat avocado oil in a large skillet over medium-high heat.
- Add the chopped onion and cook for about 5 minutes until softened.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add ground beef and cook for about 5 minutes, breaking it apart with a spoon, until browned.
- Mix in shredded cabbage, carrots, and the prepared sauce. Stir to combine.
- Cook for another 5 minutes, or until the cabbage is tender and the sauce has slightly thickened.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with green onion slices and sesame seeds.
- Notes
- Add extra vegetables like snap peas, mushrooms, or bell peppers for variety.
- For more heat, add a dash of sriracha or chili paste.
- Swap ground beef with turkey, pork, or tofu for a lighter or vegetarian option.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 weeks.
- Reheat in the microwave (about 2 minutes) or in a skillet over medium heat.