Description
A keto-friendly, one-skillet meal capturing the flavor of classic egg rolls without the carbs. Tender ground meat, crunchy cabbage, and carrots mingle in a savory-sweet sauce for a quick, satisfying dinner.
Ingredients
1 lb ground chicken or beef
1 cup shredded cabbage
1/2 cup grated carrots
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce (gluten-free)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp honey or allulose
1 tbsp chili garlic sauce (or Sriracha)
2 tsp cornstarch mixed with 2 tbsp water (thickener)
2 green onions, sliced (optional garnish)
1/4 tsp red pepper flakes (optional)
Instructions
Heat 1 tbsp sesame oil in a large skillet over medium-high heat.
Add garlic and ginger; sauté for 1 minute until fragrant.
Add ground meat and cook until browned, breaking into small pieces.
Stir in cabbage and carrots; cook 3-4 minutes until slightly tender.
Create a sauce by mixing soy sauce, rice vinegar, honey, and chili garlic sauce.
Pour sauce over the meat-veg mix and simmer for 2 minutes.
Stir in the cornstarch slurry and cook 1-2 minutes until thickened.
Garnish with green onions and red pepper flakes if desired.
Notes
Substitute ground chicken for beef for a lower-fat option
Replace cabbage with broccoli or bell peppers if preferred
Refrigerate leftovers for up to 3 days
Serve warm over cauliflower rice for lower carbs
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg