Beef and Cabbage Stir Fry

This fast and easy Beef and Cabbage Stir Fry is a filling low carb dinner with big flavor and endless possibilities for customization. Note that you can find coleslaw mix with ratios that are close enough, you can forgo chopping your own cabbage and carrots

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If your carrots and coleslaw mix aren’t grated and chopped, respectively, do that now. Also, if the meat is frozen, you should defrost that now.

Step 2

Finely chop the garlic and peel and chop the ginger root add to large frying pan/wok at medium hot

Step 3

Once the ginger and garlic are lightly browned add the ground beef and a pinch of salt and pepper. Cook the beef until browned

Step 4

Put 4 cups water and a teaspoon of salt on to boil for the rice.

Step 5

While the water is coming up to boil and the beef is cooking, chop the bok choy and the green onion. Take care to separate the whites from the greens. Add the whites into the pan with the beef and then cover until the beef is cooked.

Step 6

Once the beef is done set aside off the heat. The water is probably boiling by now. Add the 2 cups rice and turn down to medium heat and set timer for 15 minutes

Step 7

Prepare the stir fry sauce. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and hoisin. Set the sauce aside.

Step 8

Finally combine everything except the rice and green onion greens into the biggest pan/wok and stir over medium heat until the bok choy greens are wilted… no more than 5 minutes

Step 9

Serve over a bed of rice and top with the fresh spring onion greens and sesame seeds

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