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Low Carb Beef & Cabbage Stir Fry - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80–90% lean)
  • 1 small green cabbage, thinly sliced (about 6–7 cups)
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
  • 2 tablespoons soy sauce or tamari (use coconut aminos for soy-free)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1–2 teaspoons toasted sesame oil
  • 1–2 teaspoons chili garlic sauce or sriracha (optional, for heat)
  • 1 tablespoon avocado oil or olive oil (if needed)
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds (optional)
  • Salt and black pepper to taste

Method
 

  1. Prep your veggies. Slice the cabbage thinly, cut the onion into slivers, and mince the garlic and ginger. Keep them close by—this moves fast once you start cooking.
  2. Brown the beef. Heat a large skillet or wok over medium-high. Add the ground beef and cook, breaking it up, until browned and slightly crispy at the edges. Season with a pinch of salt and pepper. If there’s excess fat, spoon off a little, but leave some for flavor.
  3. Sauté aromatics. Push the beef to the side. Add the onion to the empty space and cook 2–3 minutes until softened. Stir in the garlic and ginger and cook 30 seconds until fragrant. If the pan looks dry, add a teaspoon of oil.
  4. Add the cabbage. Pile it in and toss with the beef mixture. It will look like a lot, but it wilts quickly. Cook 5–7 minutes, stirring often, until the cabbage is tender with a slight crunch.
  5. Make it saucy. Stir in soy sauce, rice vinegar, and sesame oil. Add chili garlic sauce if you like heat. Taste and adjust seasoning—more soy for savory depth, vinegar for brightness, or sesame oil for nuttiness.
  6. Finish and garnish. Turn off heat. Fold in the green onions and sprinkle with sesame seeds. Serve hot.