This <a href="https://www.dietdoctor.com/low-carb/keto">keto</a> stir-fry has a telling nickname: crack slaw. Yes, it really is that good! Easy to make.
Ingredients
758 gm
Green cabbage
(lbs)
142 gm
Butter, vegan
604 gm
Beef, skirt steak
1 tbsp
Sea salt
1 tbsp
Onion powder
1/4 tbsp
Black pepper
(ground)
1 tbsp
White wine vinegar
2 clove(s)
Garlic
3 tbsp
Green onion, scallion, ramp
1 tbsp
Korean red chili flakes
1 tbsp
Ginger, ground
(fresh; finely chopped or grated)
1 tbsp
Sesame oil
1 cup
Mayonnaise
1/2 tbsp
Wasabi paste
Instructions
Shred the cabbage finely using a sharp knife or a food processor.
Fry the cabbage in 2–3 ounces (60–90 g) butter in a large frying or wok pan on medium-high heat, but don't let the cabbage turn brown. It takes a while for the cabbage to soften.
Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.
Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger and sauté for a few minutes.
Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.
Add scallions and cabbage to the meat. Stir until everything is hot. Add salt and pepper to taste, and top with the sesame oil before serving.
Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavor is just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.
Notes:
Beef
is a great source of protein and vitamin B12!
Cabbage
is a great source of fiber which helps to promote healthy digestion!
