Ingredients
- 1 lb Ground Beef 80/20 preferred
- 6 cups Green Cabbage shredded (approx. 1/2 large head)
- 1 tbsp Fresh Ginger grated (don't skip this!)
- 3 cloves Garlic minced
- 3 tbsp Coconut Aminos or Low-Sodium Soy Sauce
- 1 tsp Toasted Sesame Oil finish with this
- 2 Green Onions sliced, white and green parts divided
- 1 tbsp Rice Vinegar optional, for acidity
- Salt & Pepper to taste
- Optional Heat: Red Pepper Flakes or Sriracha
Instructions
- Chop the cabbage and let it sit on the counter for 30-40 minutes (Maximize that Sulforaphane!).
- Heat a large skillet over medium-high heat. Add ground beef.
- Brown the beef until crispy. Drain excess fat if necessary.
- Add ginger, garlic, and the white parts of the onions. Sauté for 1 minute until fragrant.
- Add the cabbage, coconut aminos, and vinegar.
- Stir-fry for 5-7 minutes. The goal is "Crisp-Tender"—translucent edges but a crunchy center.
- Remove from heat. Stir in the sesame oil and green onion tops.
- Serve immediately, optionally over cauliflower rice or on its own.
Notes
Nutrition Facts (Per Serving)
- Calories: 350
- Protein: 22g
- Fat: 24g
- Net Carbs: 8g
- Fiber: 4g