Simple Asian Stir Fry

I whipped up this Asian-style ground beef with cabbage last week when I needed something fast that wouldn't leave my kitchen looking like a disaster zone. To my surprise, my fussy teen actually asked for another serving! There's something magical about the combo of rich beef with slightly sweet cabbage – it's incredibly satisfying but doesn't weigh you down.

My guy, who usually avoids anything that sounds too healthy, couldn't tell this was Whole30 friendly until I mentioned it after he'd finished everything on his plate!

Simple Ingredients

• Ground beef: Don't go too lean or you'll miss out on flavor. The 80/20 mix is just right for this dish.
• Cabbage: Plain green cabbage works great, but try Napa for a different feel if you want to switch things up.
• Coconut aminos: This replaces soy sauce with something a bit sweeter that really makes the dish pop.
• Fresh ginger and garlic: These are must-haves for authentic flavor – the dried stuff just won't cut it here.
• Sesame oil: You only need a tiny splash, but it adds that nutty taste that makes everything taste like it came from your favorite takeout spot.
• Red pepper flakes: Add as much or as little as you want. I cut the amount in half when my kids are eating with us.

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Cooking Steps

Mix Your Sauce First

I always get the sauce ready before anything else. This makes the actual cooking go much faster once I start tossing things in the pan.

Better Beef Browning

Let the beef sit without touching it for a couple minutes before breaking it apart. You'll get those tasty brown bits that add tons of flavor.

Handle Veggies Carefully

I toss in the cabbage bit by bit instead of dumping it all at once. This keeps the pan hot enough so everything stir-fries instead of steaming.

Last-Minute Touch

I always check the flavor right before serving and add a pinch of salt if needed. Sometimes a little extra coconut aminos does the trick if it needs more depth.

I stumbled on this dish completely by chance when I found half a cabbage about to go bad in my fridge and ground beef was the only meat I'd thawed. What started as a desperate dinner fix has turned into one of our go-to weeknight meals!

Tasty Pairings

We love this over plain white rice for an easy dinner, but it's great with cauliflower rice when we're watching carbs. Adding a fried egg with a runny yolk on top takes it to another level – the yolk mixes with everything and creates an amazing sauce. For work lunches, I pack it with rice in containers for quick grab-and-go meals.

Custom Tweaks

Want to change things up? Add water chestnuts for some extra snap. Toss in mushrooms for deeper flavor. If you're not strictly paleo, a little hoisin sauce drizzled on at the end tastes amazing. For more color and nutrients, throw some frozen peas in during the final minute of cooking.

Saving Leftovers

This dish actually tastes better the next day and stays good in the fridge for 3-4 days. I think it heats up best in a pan instead of the microwave, which can make the cabbage too soft. If you want to freeze it, let it cool down completely first, then put portions in freezer bags where it'll keep for about a month.

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Clever Shortcuts

• Cut the cabbage really thin so it cooks faster and has better texture
• Use a microplane for the ginger – you don't even need to peel it first
• When prepping meals ahead, keep the stir fry away from rice or noodles to avoid sogginess

This dish totally changed how I feel about cabbage. What used to be something I'd grudgingly use in coleslaw is now on my regular shopping list. The way it soaks up all the flavors while staying a bit crunchy makes it perfect with ground beef in this quick, satisfying meal!

Recipe FAQs

→ What sides pair well with this dish?

Cauliflower rice is a great pairing for paleo lovers. Otherwise, try it with white rice, brown rice, or even rice noodles for a satisfying meal.

→ What’s coconut aminos, and is there a swap?

It's a soy-free soy sauce alternative with a hint of sweetness. If you're not paleo or Whole30, swap it with tamari or soy sauce (half the amount since it’s saltier).

→ Can I swap the meat for something else?

Totally! Ground turkey, pork, or chicken are great substitutes. Thinly sliced beef steak works too if ground meat isn’t your thing.

→ How do I prep this for lunches?

Cool it completely before packing it with rice or cauliflower rice into dishes. Refrigerate for up to 4 days, then heat for 2 minutes in the microwave before enjoying.

→ How do I give this more heat?

Crank up the spice by adding extra red pepper flakes or mixing in sriracha or hot sauce (if Whole30 compliant) before serving.