Healthy Ground Beef Recipes And Cabbage Stir Fry - Healthy Korean ground beef with vegetables is served in under 20 minutes and has every one of the kinds of your #1 Korean beef without any exertion.
Korean ground beef with vegetables produced using lean ground beef, sweet and fiery Korean sauce, and heaps of vegetables make for a fast and simple healthy supper. Do you like Korean recipes? Attempt this
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How To Make Ground Beef And Cabbage Stir Fry
In the event that you battle to remember vegetables for your eating regimen (aren't we as a whole?), you'll love this beef and cabbage. It's loaded with vegetables and thoroughly irresistible. And the most awesome thing? It utilizes vegetables that are really modest so you realize they are useful for your body and your wallet.
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Ground Beef And Cabbage Stir Fry
(1 votes, average: 5.00 out of 5)
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- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 6 Serving 1x
- Diet: Vegan
Description
In the event that you battle to remember vegetables for your eating regimen (aren't we as a whole?), you'll love this beef and cabbage.
Ingredients
- 2 pound ground beef
- 2 (9-ounce) package raw coleslaw
- 4 scallions, thinly sliced
- 2 tablespoon peeled freshly grated ginger
- 4 tablespoons soy sauce
- 2 tablespoon sriracha
- optional black sesame seeds
Instructions
- Prepare Sauce: Stir soy sauce and sriracha together with spoon in small mixing bowl until smooth. Set aside.
- Cook Beef & Cabbage: Cook ground beef in large pan over medium-high heat until browned and crumbled, breaking up meat with stiff utensil, about 5 minutes. Leaving beef and fat in pan, stir in coleslaw mix until cabbage is wilted and tender, about 5 minutes.
- Add Finishings: Reduce heat to medium-low. Stir in prepared sauce (soy sauce and sriracha) and ginger until well-mixed, about 1 minute. Turn off heat. Stir in sliced scallions, and optionally garnish with sesame seeds.
- Serve: Serve promptly while hot
Notes
Ground Beef. I typically use 85% lean. Don’t have beef? Use ground turkey, pork, or other meats.
Coleslaw Mix. Most U.S. supermarkets sell a pre-shredded bag of mixed cabbage and carrots, located in the refrigerated section next to salad kits. If you can’t find this, substitute with 5 cups of mixed shredded cabbage and carrots. This dish has a high beef-to-cabbage ratio, so if you prefer having more frequent bites of cabbage, you can increase the cabbage by an extra 50%.
Scallions. They’re also known as green onions. I use both green and white parts.
Soy Sauce. Both regular and low-sodium varieties work well; I use the brand Kikkoman.
Sriracha. I use the brand Huy Fong. You can substitute with another chili garlic sauce or your favorite hot sauce.
Pan. The pan should be large enough to simultaneously hold both ground beef and coleslaw. I use a nonstick 10-inch pan with 3-inch-tall sides. No lid needed. It’s not necessary to pre-heat the pan, and oil is not required.
Finishings. For a nice flavoring and extra fat, drizzle toasted sesame oil over the pan. Make sure to use toasted oil (it should have a dark amber color) or else it won’t be flavorful. Another idea is mincing in a few fresh garlic cloves. Both the sesame oil and garlic should be added at the same time as the soy sauce and sriracha.
Serving. Serve them with a refreshing Asian Cucumber Salad. If you have leftovers, cover and store them in the refrigerator for up to a few days. Reheat using the microwave or on the stovetop until warmed through.
- Category: Healthy Recipes
- Method: Easy
- Cuisine: Korean
Keywords: Healthy Recipes
Summary: Korean ground beef with vegetables is served in under 20 minutes and has every one of the kinds of your #1 Korean beef without any exertion. This staggeringly flavorful ground beef meal is keto and low in carbs. You can discover heaps of delectable and sound ground beef supper thoughts on this rundown. Try these recipes for a fast, low-carb, and flexible supper.
REFERENCE - savorytooth