Chinese Cabbage and Ground Beef Stir Fry Directions:
Heat a large nonstick skillet over medium heat.
Add the 96% lean ground beef and cook until browned, breaking it up with a spoon as it cooks.
Add the chopped onion, garlic, and fresh ginger to the skillet and sauté until the onion softens and becomes translucent.
Stir in the sliced Chinese cabbage and grated carrots if using. Cook for about 5 minutes, until the cabbage begins to soften but still has some crisp texture.
Add the low-sodium soy sauce, toasted sesame oil, and red pepper flakes if using. Stir well so the beef and cabbage are evenly coated.
Season with salt and pepper to taste, keeping in mind that soy sauce already adds saltiness.
Cook for another 3–4 minutes, until the cabbage is tender-crisp and the mixture is savory and glossy.
Remove from heat and garnish with sliced green onions before serving.
Serve as is for a low-point bowl, or spoon over cauliflower rice for a more filling zero-point style meal.
WW Points Calculation
96% lean ground beef, 1 pound: 12.00 points
Onion, 1 medium: 0.00 points
Garlic, 3 cloves: 0.00 points
Fresh ginger, 1 tablespoon: 0.00 points
Chinese cabbage, 1 medium head: 0.00 points
Low-sodium soy sauce, 2 tablespoons: 0.00 points
Toasted sesame oil, 1 teaspoon: 1.00 point
Red pepper flakes, 1 teaspoon: 0.00 points
Salt and pepper: 0.00 points
Green onions, 2: 0.00 points
Grated carrots, 1 cup, optional: 0.00 points
Points Information
Total Points: 13.00 points
Servings: 4 servings / about 1 1/2 cups per serving
Points per serving: 3.25 points
Nutrition Information
Approximate per serving:
Calories: 250
Protein: 27 g
Carbohydrates: 14 g
Fat: 10 g
Fiber: 4 g
Sugar: 6 g
Sodium: 520 mg
I'm waiting for your comments! Enjoy!
