Here’s a flavorful, easy-to-make Beef and Cabbage Stir-Fry that’s perfect for a keto lifestyle. It’s packed with protein, healthy fats, and crisp vegetables while staying low in carbs.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4
Ingredients
- 1½ pounds (680g) ground beef (80/20 or 85/15)
- 5 cups green cabbage, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons coconut aminos or low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar (optional)
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Salt, to taste
- 2 green onions, sliced
- 1 tablespoon sesame seeds, for garnish
Instructions
Step 1: Prepare the Ingredients
Slice the cabbage into thin strips, slice the onion, mince the garlic, grate the ginger, and chop the green onions. Measure out the remaining ingredients so everything is ready before you start cooking.
Step 2: Brown the Beef
Heat a large skillet or wok over medium-high heat. Add the avocado oil, then add the ground beef. Break it into small pieces with a wooden spoon and cook for 6–8 minutes until browned and fully cooked. If there is excessive grease, carefully drain some of it, leaving about 1 tablespoon in the pan for flavor.
Step 3: Cook the Aromatics
Add the sliced onion to the beef and cook for about 2–3 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
Step 4: Add the Cabbage
Add the sliced cabbage to the skillet. Toss everything together and cook for 5–7 minutes, stirring frequently. The cabbage should become tender while still keeping a slight crunch.
Step 5: Season the Stir-Fry
Pour in the coconut aminos (or soy sauce), sesame oil, and rice vinegar if using. Sprinkle in the paprika, black pepper, red pepper flakes, and salt to taste. Stir well so every bite is coated with the flavorful sauce.
Step 6: Finish and Garnish
Cook for another 1–2 minutes to allow the flavors to blend. Remove the skillet from the heat and sprinkle with sliced green onions and sesame seeds.
Serving Suggestions
Serve this keto beef and cabbage stir-fry on its own for a quick, satisfying meal, or pair it with cauliflower rice for an extra filling dinner. A drizzle of chili oil or a squeeze of fresh lime adds even more flavor.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 2 months.
- Reheat gently in a skillet over medium heat or microwave until warmed through.
Tips
- Use freshly shredded cabbage for the best texture.
- Add sliced mushrooms or diced bell peppers if they fit your daily carb goals.
- For extra richness, stir in a tablespoon of butter just before serving.
- A splash of sugar-free sriracha or chili garlic sauce makes this dish pleasantly spicy.
Beef and Cabbage Stir-Fry full recipe do human written step by step - Here’s a flavorful, easy-to-make Beef and Cabbage Stir-Fry that’s perfect for a keto lifestyle. It’s packed with protein, healthy fats, and crisp vegetables while staying low in carbs.
- Beef and Cabbage Stir-Fry (Keto-Friendly)
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
- Servings
- 4
- Ingredients
- 1½ pounds (680g) ground beef (80/20 or 85/15)
- 5 cups green cabbage, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons coconut aminos or low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar (optional)
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Salt, to taste
- 2 green onions, sliced
- 1 tablespoon sesame seeds, for garnish
- Instructions
- Step 1: Prepare the Ingredients
- Slice the cabbage into thin strips, slice the onion, mince the garlic, grate the ginger, and chop the green onions. Measure out the remaining ingredients so everything is ready before you start cooking.
- Step 2: Brown the Beef
- Heat a large skillet or wok over medium-high heat. Add the avocado oil, then add the ground beef. Break it into small pieces with a wooden spoon and cook for 6–8 minutes until browned and fully cooked. If there is excessive grease, carefully drain some of it, leaving about 1 tablespoon in the pan for flavor.
- Step 3: Cook the Aromatics
- Add the sliced onion to the beef and cook for about 2–3 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Step 4: Add the Cabbage
- Add the sliced cabbage to the skillet. Toss everything together and cook for 5–7 minutes, stirring frequently. The cabbage should become tender while still keeping a slight crunch.
- Step 5: Season the Stir-Fry
- Pour in the coconut aminos (or soy sauce), sesame oil, and rice vinegar if using. Sprinkle in the paprika, black pepper, red pepper flakes, and salt to taste. Stir well so every bite is coated with the flavorful sauce.
- Step 6: Finish and Garnish
- Cook for another 1–2 minutes to allow the flavors to blend. Remove the skillet from the heat and sprinkle with sliced green onions and sesame seeds.
- Serving Suggestions
- Serve this keto beef and cabbage stir-fry on its own for a quick, satisfying meal, or pair it with cauliflower rice for an extra filling dinner. A drizzle of chili oil or a squeeze of fresh lime adds even more flavor.
- Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 2 months.
- Reheat gently in a skillet over medium heat or microwave until warmed through.
- Tips
- Use freshly shredded cabbage for the best texture.
- Add sliced mushrooms or diced bell peppers if they fit your daily carb goals.
- For extra richness, stir in a tablespoon of butter just before serving.
- A splash of sugar-free sriracha or chili garlic sauce makes this dish pleasantly spicy.
Enjoy this quick, budget-friendly keto meal that’s perfect for busy weeknights or meal prep. It reheats beautifully and tastes even better the next day.
