A quick and flavorful stir fry with lean beef, crisp cabbage, and a savory-sweet sauce—perfect for busy weeknights and low-carb dinners.

Main Ingredients:

1 tablespoon avocado oil (or preferred cooking oil)

1 medium onion, chopped

4 garlic cloves, minced

1-inch piece fresh ginger, grated

1 pound lean ground beef

1 head green cabbage, thinly sliced (about 8 cups)

1/2 cup shredded carrot

Salt and pepper, to taste

Sliced green onions and toasted sesame seeds, for garnish (optional)

For the Sauce:

1/2 cup coconut aminos (or low-sodium soy sauce)

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/2 teaspoon crushed red pepper flakes (adjust to taste)

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Prepare the Sauce: In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, and red pepper flakes. Set aside.

Sauté Aromatics: Heat avocado oil in a large skillet or wok over medium-high heat. Add chopped onion and cook until translucent (about 5 minutes).

Add Garlic & Ginger: Stir in garlic and ginger, cooking for 1 minute until fragrant.

Cook Beef: Add ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink (about 5 minutes).

Add Vegetables: Stir in sliced cabbage and shredded carrot. Mix well to combine.

Add Sauce: Pour in the prepared sauce and stir to coat. Cook for 5 more minutes, until the cabbage is tender but crisp.

Finish: Season with salt and pepper to taste. Garnish with green onions and sesame seeds, if desired.

Time-Saver: Pre-shredded cabbage can be used for quicker prep.

Customizable: Swap beef for ground turkey or pork; add bell peppers or mushrooms for variety.

Spice Control: Adjust red pepper flakes or add sriracha to increase heat.

Serving Suggestions: Serve over rice, cauliflower rice, or wrap in lettuce for low-carb option.