Ingredients

The following ingredients have 4 Servings
  • 6 cups cabbage (thinly chopped)
  • 500 grams ground beef
  • 2 tbsp green onion ((scallions, finely chopped))
  • 2 cloves garlic (crushed)
  • 1 cup red bell pepper (cut in slices)
  • 2 tbsp coconut aminos
  • 1 tbsp ginger (freshly grated)
  • 2 tbsp coconut oil (for cooking)
  • salt and pepper to taste
  • 2 small hot poblano chili peppers (seedless (optional, if you like it spicy))
  • 2 tsp sesame seeds (toasted, for topping)
  • 1 tbsp sesame oil (for taste)
  • 1/4 cup beef broth ((for taste))
  • 1/4 tsp red chili flakes ((for taste + texture))
  • 1 tsp chives ((for topping))

Instruction

  • Wash and cut the cabbage, chilies, and red bell pepper into julienne strips. You can also cut the green onion into juliennes; however, we prefer them to be cut into fine rounds for a subtle taste.
  • In a wok or a large frying pan, add coconut oil for browning the green onion, the crushed garlic, and the poblano chilies (if using).
  • When the green onion turns translucent, add the ground meat, salt, and pepper. Season the meat with grated ginger and coconut aminos (or soy sauce if not doing strict keto). Cook on medium heat for several minutes until the meat is cooked.
  • Add the red bell pepper and the cabbage. Cook with the lid covered for 5 more minutes, stirring from time to time until the cabbage is cooked. If you want a softer texture, feel free to add some water or bone broth in this step. Add more salt and pepper if required.
  • Once the vegetables are cooked, remove and serve. You can top with chives, green onion, roasted sesame seeds, and some hot sauce if desired.