Ingredients
Method
- Prepare the Sauce: Whisk soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes in a small bowl. Set aside.
- Cook the Beef: Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté 30 seconds until fragrant. Add ground beef, breaking it apart. Cook 5–7 minutes until browned. Season lightly with salt and pepper.
- Add the Cabbage: Add cabbage and pour in the sauce. Stir well and cook 5–7 minutes until cabbage softens but stays crisp.
- Finish and Serve: Add half the green onions and stir. Garnish with sesame seeds and remaining green onions before serving.
Notes
Nutrition Information (per serving)
Calories: 330 kcal
Protein: 32 g
Carbohydrates: 15 g
Fat: 16 g
Fiber: 4 g
Sugar: 5 g Notes
- Store leftovers in airtight containers for up to 5 days.
- Reheat on stovetop or microwave.
- Serve over cauliflower rice for low-carb meals, or brown rice/quinoa for balanced carbs.
- Substitute with ground turkey or chicken for a leaner version.
Calories: 330 kcal
Protein: 32 g
Carbohydrates: 15 g
Fat: 16 g
Fiber: 4 g
Sugar: 5 g Notes
- Store leftovers in airtight containers for up to 5 days.
- Reheat on stovetop or microwave.
- Serve over cauliflower rice for low-carb meals, or brown rice/quinoa for balanced carbs.
- Substitute with ground turkey or chicken for a leaner version.