Ingredients
Scale
- 1/2 cup coconut aminos
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon avocado oil (or preferred cooking oil)
- 1 onion, chopped
- 1 lb ground beef
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 head of cabbage, thinly sliced (about 8 cups)
- 1/2 cup shredded carrot
- Salt & pepper, to taste
- Green onion slices and sesame seeds, for garnish
Instructions
- In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, and crushed red pepper flakes to create the sauce.
- Heat avocado oil in a large skillet over medium-high heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic and grated ginger; cook until fragrant.
- Add ground beef to the skillet and cook until browned.
- Mix in shredded cabbage and carrots along with the prepared sauce; stir-fry until cabbage wilts and sauce thickens.
- Adjust seasoning with salt and pepper as desired. Serve garnished with green onions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg