🥬 Healthy Chinese-Style Ground Beef & Cabbage Stir-Fry Stack (Mediterranean Twist)
✨ Description
This Ground Beef & Cabbage Stir-Fry Stack is a quick, protein-packed dish made with lean beef, crisp cabbage, carrots, garlic, ginger, and a light savory sauce. It’s inspired by Chinese flavors but prepared with Mediterranean principles—olive oil, minimal sugar, clean ingredients, and plenty of vegetables. Ready in under 20 minutes, it’s perfect for busy weeknights, meal prep, or a healthy low-carb dinner.
🛒 Ingredients
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1 lb lean ground beef
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½ head green cabbage, thinly sliced
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1 medium carrot, julienned
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2 tbsp extra-virgin olive oil
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3 cloves garlic, minced
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1 tsp fresh ginger, grated
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2 tbsp low-sodium soy sauce or tamari
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1 tbsp rice vinegar or fresh lemon juice
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½ tsp sesame oil (optional)
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½ tsp black pepper
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¼ tsp chili flakes (optional)
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Green onions or parsley, for garnish
🔥 Instructions
1️⃣ Cook the Beef
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Heat 1 tbsp olive oil in a large skillet over medium-high heat.
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Add ground beef and cook until browned, breaking it up as it cooks.
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Drain excess fat if needed and set beef aside.
2️⃣ Sauté the Veggies
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In the same pan, add remaining olive oil.
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Add garlic and ginger; sauté 30 seconds until fragrant.
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Add cabbage and carrots. Stir-fry 4–5 minutes until slightly tender but still crisp.
3️⃣ Combine & Season
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Return beef to the pan.
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Add soy sauce, vinegar (or lemon juice), sesame oil, pepper, and chili flakes.
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Toss everything together and cook 2–3 minutes until well combined.
4️⃣ Serve
Stack or spoon into bowls. Garnish with green onions or fresh herbs and serve hot.
🍽️ Serving Ideas
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Serve over cauliflower rice or brown rice
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Wrap in lettuce cups
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Enjoy as-is for a low-carb meal
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Add a soft-boiled egg on top for extra protein
🧠 Q & A
Q: What makes this Mediterranean-friendly?
A: Olive oil instead of refined oils, lots of vegetables, lean protein, and no added sugar.
Q: Can I substitute the beef?
A: Yes! Ground chicken, turkey, or plant-based mince all work well.
Q: Is this good for weight management?
A: Absolutely—high protein, high fiber, and very filling without being heavy.
Q: Can I meal-prep this?
A: Yes. Stores well refrigerated for 3–4 days and reheats beautifully.
Q: How do I keep cabbage from getting soggy?
A: Cook over high heat and don’t over-stir. You want it tender-crisp.
Q: Can I add more vegetables?
A: Definitely—bell peppers, mushrooms, or snap peas are great additions.
