Healthy Chinese Ground Beef Cabbage
A delightful and vibrant dish featuring lean ground beef and fresh vegetables, perfect for busy weeknights and highly customizable to suit your taste.
Ingredients
Main Ingredients
- 1 pound Lean Ground Beef Use lean ground beef for a healthier option.
- 1 small head Green Cabbage, thinly sliced
- 1 medium Yellow Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- ¼ cup Low-Sodium Soy Sauce Substitute with tamari or coconut aminos for gluten-free.
- 1 tablespoon Rice Vinegar
- 1 tablespoon Hoisin Sauce
- 1 teaspoon Sesame Oil
- ¼ teaspoon Red Pepper Flakes (optional) Adjust according to spice preference.
- 1 tablespoon Olive Oil For cooking.
- 2 Green Onions, chopped
- 1 teaspoon Sesame Seeds
Instructions
Cooking
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add ground beef to the pan. Cook for 5–6 minutes, breaking it apart with a spatula, until browned and cooked through. Remove beef and set aside.
- In the same pan, add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
- Add cabbage and cook for 5–7 minutes, stirring often, until softened but still crisp.
- Return beef to the pan. Stir in soy sauce, rice vinegar, hoisin sauce, and red pepper flakes. Toss well until evenly coated.
- Drizzle sesame oil over the mixture, sprinkle with sesame seeds and green onions.
- Serve hot over rice, noodles, or enjoy on its own for a low-carb option.
Notes
This dish pairs wonderfully with steamed jasmine rice or rice noodles. For a refreshing contrast, serve alongside a cucumber salad or a light Asian slaw. You can even top it with a drizzle of chili oil for those who like a bit of heat. To store leftovers, cool completely, transfer to an airtight container, refrigerate for up to 3 days, or freeze for up to 2 months.