Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head of cabbage, shredded
- 1/4 cup beef broth
- 1/4 cup soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons erythritol or sweetener of choice
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Sesame seeds and chopped green onions for garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and onion, and cook until beef is browned and onion is softened. Drain any excess grease.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in shredded cabbage and cook until it begins to soften, about 5-7 minutes.
- In a small bowl, whisk together beef broth, soy sauce (or coconut aminos), erythritol, rice vinegar, ground ginger, garlic powder, and red pepper flakes (if using).
- Pour the sauce over the beef and cabbage mixture. Bring to a simmer and cook until the cabbage is tender-crisp and the sauce has thickened slightly, about 5-7 minutes.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
For added flavor, try adding a splash of sesame oil at the end of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can also be served over cauliflower rice for a complete low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg