Ingredients

  • 1 lb (450 g) lean ground beef
  • 1 small green cabbage, thinly sliced
  • 1 large carrot, julienned or shredded
  • ½ small red cabbage, thinly sliced
  • 4 green onions, chopped
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • ½ tsp crushed red pepper flakes (optional)
  • 1 tbsp cooking oil
  • Salt and black pepper, to taste
  • 1 tsp sesame seeds, for garnish

Instructions

  1. Heat the cooking oil in a large skillet or wok over medium-high heat.
  2. Add the ground beef and cook for 5–7 minutes, breaking it apart, until browned. Drain excess grease if needed.
  3. Add garlic and ginger. Cook for 30–60 seconds.
  4. Add the green cabbage, red cabbage, and carrots. Stir-fry for 5–7 minutes, until the vegetables are tender-crisp.
  5. Mix soy sauce, sesame oil, rice vinegar, and honey in a small bowl.
  6. Pour the sauce over the beef and vegetables. Toss well and cook for another 2–3 minutes.
  7. Season with black pepper and red pepper flakes if desired.
  8. Stir in half of the green onions.
  9. Garnish with remaining green onions and sesame seeds.

Serve: Hot on its own for a low-carb meal, or over rice for a more filling option.