Speedy Ginger Beef & Cabbage Sizzle
This quick and flavorful stir-fry combines tender ground beef and crisp cabbage with aromatic ginger and a hint of spice, all brought together with a zesty wasabi aioli. It's a satisfying low-carb meal perfect for a weeknight.
Equipment
- Large Skillet or Wok
- Sharp Knife or Food Processor (for cabbage)
- Mixing Bowls
Ingredients
For the Stir-Fry:
- Ground Beef 80/20 recommended: 15 oz (approx. 425g)
- Green Cabbage: 12 oz approx. 340g, finely shredded
- Scallions: 2 medium approx. 30g, trimmed and sliced into ½-inch pieces
- Fresh Ginger: 1.5 tablespoons approx. 10g, finely minced or grated
- Garlic: 1 large clove approx. 5g, minced
- Butter: 1.5 oz 3 tablespoons / approx. 42.5g, divided
- Sesame Oil toasted: 2 teaspoons (approx. 9g)
- Low-Sodium Tamari or Soy Sauce: 1 teaspoon (approx. 5g)
- White Wine Vinegar: 2 teaspoons approx. 10g
- Chili Flakes: ¾ teaspoon approx. 1.4g, adjust to your spice preference
- Salt: ¾ teaspoon approx. 4.5g, or to taste (see Note on Sodium in nutritional information)
- Ground Black Pepper: ⅛ teaspoon approx. 0.3g, or to taste
For the Spicy Wasabi Aioli:
- Mayonnaise: ¾ cup approx. 156g, ensure it's low-carb if strictly following keto
- Wasabi Paste: 1 teaspoon approx. 5g, or to taste
Optional Garnish:
- Toasted Sesame Seeds: 1 teaspoon approx. 3g
Instructions
- Prepare the Cabbage: Finely shred the green cabbage using a sharp knife or a food processor. Set aside.
- Cook the Cabbage: In a large skillet or wok, heat half of the butter (1.5 tablespoons) over medium-high heat. Add the shredded cabbage and stir-fry for 5-7 minutes, or until it begins to soften but still retains some crunch. Avoid browning the cabbage excessively.
- Season Cabbage and Set Aside: Season the cabbage with a portion of the salt (e.g., ¼ teaspoon), a portion of the black pepper, and the 2 teaspoons of white wine vinegar. Continue to stir-fry for an additional 1-2 minutes to combine the flavors. Transfer the seasoned cabbage to a separate bowl and set aside.
- Sauté Aromatics: Return the skillet to medium-high heat and add the remaining half of the butter (1.5 tablespoons). Once the butter is melted, add the minced garlic, ¾ teaspoon of chili flakes, and 1.5 tablespoons of fresh ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Brown the Meat: Introduce the 15 oz of ground beef to the skillet. Cook, breaking it apart with a spoon, for 6-8 minutes, until thoroughly browned and cooked through. Most of the liquid should have evaporated. If necessary, drain any excess fat. If necessary, reduce the heat slightly to prevent sticking.
- Combine and Finish Stir-Fry: Stir in the 1 teaspoon of low-sodium tamari. Return the cooked cabbage to the skillet along with the chopped scallions. Toss everything together and cook for another 2-3 minutes, until the scallions are slightly wilted and the entire mixture is heated through. Add the remaining salt and pepper, or adjust all seasonings to your taste. Just before serving, drizzle with 2 teaspoons of sesame oil.
- Prepare the Spicy Wasabi Aioli: While the stir-fry finishes, prepare the aioli. In a small bowl, whisk together the ¾ cup of mayonnaise and 1 teaspoon of wasabi paste until smooth. For a milder flavor, you can start with ½ teaspoon of wasabi and add more until it reaches your desired level of spiciness.
- Serve: Divide the Speedy Ginger Beef & Cabbage Sizzle among 3 bowls. Top each serving with a generous dollop of the Spicy Wasabi Aioli and sprinkle with toasted sesame seeds, if using. Serve immediately and enjoy!
Notes
Substituting Ingredients:
Protein: While 80/20 ground beef is recommended, lean ground beef, ground turkey, ground chicken, or ground pork can be used. Adjust cooking times if necessary and note that nutritional information will change.
Cabbage: Other cabbage varieties like Napa cabbage or Savoy cabbage would also work well.
Aioli Base: If you're not a fan of mayonnaise, a plain Greek yogurt or sour cream base could be experimented with for the aioli, though the flavor profile and macros will change significantly. Ensure it aligns with your dietary needs. Storing and Reheating: Storage: Leftover stir-fry (without aioli) can be stored in an airtight container in the refrigerator for up to 3 days. Store the aioli separately.
Reheating: Reheat the stir-fry gently in a skillet over medium heat or in the microwave. Note that cabbage may release more liquid upon reheating. Add the aioli after reheating. Estimated Nutritional Information (per serving, approx. ⅓ of recipe)
Beef nutrition is based on 80/20 ground beef, cooked pan-browned, with rendered fat accounted for.
Butter is assumed to be salted for calculation. Using unsalted butter will reduce sodium.
Mayonnaise is based on standard, full-fat mayonnaise.
Sodium Content: This recipe, as written with ¾ teaspoon of added salt and other sodium-containing ingredients like tamari and mayonnaise, is high in sodium. For a "Diabetes Friendly" approach or for those monitoring sodium intake, it is strongly recommended to significantly reduce or omit the added salt, relying on the other flavorful ingredients and tasting as you go. Reducing added salt to ¼ teaspoon could lower per-serving sodium to approximately 785mg. Always adjust salt to your personal health needs and taste preferences.
Cabbage: Other cabbage varieties like Napa cabbage or Savoy cabbage would also work well.
Aioli Base: If you're not a fan of mayonnaise, a plain Greek yogurt or sour cream base could be experimented with for the aioli, though the flavor profile and macros will change significantly. Ensure it aligns with your dietary needs. Storing and Reheating: Storage: Leftover stir-fry (without aioli) can be stored in an airtight container in the refrigerator for up to 3 days. Store the aioli separately.
Reheating: Reheat the stir-fry gently in a skillet over medium heat or in the microwave. Note that cabbage may release more liquid upon reheating. Add the aioli after reheating. Estimated Nutritional Information (per serving, approx. ⅓ of recipe)
- Calories: 800 kcal
- Protein: 27.4 g
- Fat: 72.6 g
- Total Carbohydrates: 11.3 g
- Fiber: 3.6 g
- Sugars: 5.3 g
- Net Carbohydrates: 7.7 g
- Sodium: 1172 mg
Beef nutrition is based on 80/20 ground beef, cooked pan-browned, with rendered fat accounted for.
Butter is assumed to be salted for calculation. Using unsalted butter will reduce sodium.
Mayonnaise is based on standard, full-fat mayonnaise.
Sodium Content: This recipe, as written with ¾ teaspoon of added salt and other sodium-containing ingredients like tamari and mayonnaise, is high in sodium. For a "Diabetes Friendly" approach or for those monitoring sodium intake, it is strongly recommended to significantly reduce or omit the added salt, relying on the other flavorful ingredients and tasting as you go. Reducing added salt to ¼ teaspoon could lower per-serving sodium to approximately 785mg. Always adjust salt to your personal health needs and taste preferences.