Healthy Chinese Ground Beef Cabbage
A quick and nutritious one-pan dish combining lean ground beef with crunchy cabbage and carrots, packed with flavor and low in calories.
Ingredients
Main Ingredients
- 450 g lean ground beef Use lean meat for a healthier option
- 1/2 medium green cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1/4 teaspoon crushed red pepper flakes Adjust to taste
- 1 teaspoon cornstarch mixed with 2 tablespoons water For thickening
- to taste cooked jasmine rice or brown rice For serving
Instructions
Cooking
- Heat a large nonstick skillet or wok over medium-high heat and add sesame oil.
- Add ground beef to the hot oil and cook, breaking it apart with a spatula, until thoroughly browned. Drain excess fat if present.
- Add minced garlic and grated ginger to the beef. Stir constantly and cook for 1 minute until fragrant.
- Add sliced cabbage and julienned carrot. Stir-fry for 4 to 5 minutes, stirring frequently, until the cabbage is slightly softened yet retains some crunch.
- Stir in low-sodium soy sauce, rice vinegar, and oyster sauce. Mix thoroughly to integrate flavors.
- Pour in cornstarch slurry. Stir continuously for 1 to 2 minutes, allowing the sauce to thicken and evenly coat the contents.
- Taste and adjust seasoning as needed. Add crushed red pepper flakes for additional heat if desired.
- Remove from heat. Garnish with sliced green onions.
- Serve immediately on its own or spoon over steamed jasmine or brown rice for a heartier meal.
Notes
Store leftovers in an airtight container in the fridge for about 3 to 4 days. Reheat in a skillet or microwave until hot. For variations, feel free to add other vegetables like bell peppers or broccoli, and swap ground beef for ground turkey or chicken if desired.