This keto dish is quick to make and so flavourful! It's hard to stop eating it, even though it only has two main ingredients. It's also quite a cheap and filling meal, and a great way to use up leftover produce. We usually make extra since it reheats well and I find the flavours develop more over night. You can easily double this recipe if your saucepan or wok will hold it.
I will note that a wok is a preferred over a saucepan in recipes like this. The high heat a wok generates evaporates moisture from the ground beef so the fat and vitamins are kept in the dish without draining the meat. The high heat of a wok also helps the sauce distribute heat. Finally, the main reason to use a wok: You can't get that wok hei flavour from a saucepan.
I used lean ground beef for this keto recipe because it is already quite fatty. This allows me to add sesame oil at the end without increasing the calories.
The fist step is to cut the cabbage into thin strips.
Next, we want to put the sauce together . Once we start stir frying, the cooking process is quick, and you do not want food sitting in your wok while you try and make a sauce.
In a bowl, combine the light and dark soy sauces, five spice powder, dried chilies, white pepper and oyster sauce.
Set your wok on high and add your ground beef. Once it starts to brown and some fat has rendered out, add your garlic to fry in the beef fat. Continue frying beef until brown.
As mentioned above, the high heat of the wok will evaporate the moisture of the beef. You will have some fat in the pan, but as you can see in the above photo, it's not excessive and makes for great keto macros when not drained. When it's browned, add your cabbage and stir fry for a few minutes.
Add your sauce and continue to stir fry for another few minutes, or until your cabbage has reached your preferred level of softness. Personally, I like it soft but with a bit of crunch.
When it's cooked through, plate it and drizzle 1 teaspoon of sesame oil over each serving for added flavour. If your macros allow it, you can top it up with sriracha, chili oil, or even a fried egg. There are many different keto options, but it is delicious as is. Tonight, I decided to pair it with Shanghai bok choy and minced garlic.
- 2 cloves garlic, chopped
- 1 lb lean ground beef
- 3 cups green cabbage
For the sauce:
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp oyster sauce
- 5 dried chilis, roughly chopped
- 1/2 tsp white pepper
- 1/2 tsp five spice powder
Prep cabbage, garlic and sauce before starting to cook.
Place wok on burner and set to high. preheat about 30 seconds and add ground beef.
Once some fat has rendered from the beef, turn the heat to medium high and add garlic Stir fry until beef is browned, taking care not to burn the garlic.
Add the sauce and continue to stir fry a few more minutes or until the cabbage is done to your liking.
Divide into serving bowls and drizzle with 2 teaspoons sesame oil
NUTRITION INFO Per Serving (Makes 2 servings)
Total Carbs 11.1g
Net Carbs 7.9g
If you've made this recipe, comment below or tag us on Instagram @redhotketo, we'd love to hear about it. If there's any recipes you'd like to see in the future, hit us up in the comment section below!