Keto Spicy Beef and Cabbage Stir-Fry

🥘 Keto Spicy Beef and Cabbage Stir-Fry

A lightning-fast, one-pan keto dinner that packs a serious flavor punch without the carbs.

KEY INFO

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: 385 per serving
• Fat: 28g
• Protein: 25g
• Net Carbs: 5g
• Difficulty: Easy
• Diet Tags: Keto, Low-carb, Gluten-free

EQUIPMENT NEEDED

• Large skillet or wok (12-inch minimum)
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• (Optional: food processor for quick cabbage shredding)

INGREDIENTS

Main Components:

• 1 lb (450g) ground beef (80/20 fat content)
• 1 medium head cabbage, shredded (about 6 cups/600g)
• ½ cup (50g) carrots, shredded

Aromatics & Seasonings:

• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp red pepper flakes (adjust to taste)
• Salt and black pepper

Sauce:

• 3 tbsp coconut aminos (or tamari for non-strict keto)
• 1 tbsp sesame oil
• 1 tsp apple cider vinegar

Garnish:

• 2 green onions, sliced
• 1 tbsp sesame seeds

METHOD

1. Heat your skillet over medium-high heat until hot.
2. Add ground beef, breaking it up with your spoon (cook 5-7 minutes until nicely browned).
3. Stir in garlic, ginger, and red pepper flakes (cook 1 minute until fragrant).
4. Add cabbage and carrots, tossing frequently (cook 3-4 minutes until cabbage starts to soften).
5. Pour in sauce mixture, toss everything well (cook 1-2 minutes until heated through).
6. Season with salt and pepper to taste.
7. Garnish with green onions and sesame seeds.

CRUCIAL TIPS

• Don’t overcook the cabbage – it should still have some bite.
• Use room temperature meat for better browning.
• Keep your pan hot – you want to stir-fry, not steam.
• Taste before final seasoning – coconut aminos vary in saltiness.

STORAGE & SCALING

• Keeps 3 days in fridge.
• Freezes well for up to 2 months.
• Double recipe: cook in batches or use a larger pan.
• Reheats best in a hot skillet.

COMMON MISTAKES

• Overcrowding the pan.
• Using low heat.
• Not letting meat brown properly.
• Oversalting before tasting.

VARIATIONS

• Swap beef for ground pork or turkey.
• Add mushrooms for extra umami.
• Increase spice with sriracha.
• Use shredded brussels sprouts instead of cabbage.

Visual Doneness Cues:

• Beef should be well-browned.
• Cabbage should be bright green with slight translucency but still crisp.
• Sauce should coat everything evenly.