Best Ginger Beef And Cabbage Low Carb Recipes

LOW CARB CRACK SLAW WITH BEEF AND CABBAGE

Steps:

• In large skillet or wok, brown the ground beef with garlic, ginger, salt, and pepper.
• Remove beef from skillet.
• Heat olive oil in skillet. Add cabbage and cook until it begins to brown.
• Stir tamari, vinegar, stevia and red pepper flakes (if using) into cooked cabbage. Add in browned ground beef and continue cooking until well heated.

BEEF AND CABBAGE STIR FRY

Steps:

• Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
• Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
• Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
• Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.

LOW-CARB SLAW

Steps:

• Brown ground beef and season with salt and pepper to taste.
• Remove from pan and set aside.
• Heat up sesame oil and sauté garlic, onions, and slaw in sesame oil until cabbage cooked to desired tenderness.
• Stir in the soy sauce, Sriracha sauce, Splenda, ginger and vinegar.
• Add back in hamburger. Mix well and serve!
• Serve with additional Sriracha sauce on the side for people who want to add spice.

GINGER BEEF AND CABBAGE- LOW CARB

Steps:

• mix marinade and rub all over steak.
• place in a plastic bag and marinate overnight, refrigerated.
• add onions to crockpot, then cabbage.
• sprinkle with sesame oil, saki, salt, pepper.
• remove london broil from marinade and place on top.
• cook on low for 8 hours.
• remove steak and let it rest for 10 minutes.
• stir cabbage and divide it among 4 plates.
• slice steak and serve atop cabbage.

LOW-CARB BEEF CABBAGE STEW

Steps:

• Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
• Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
• Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
• Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.