Keto Asian Cabbage Stir-Fry

14 45 1139
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Keto Asian Cabbage Stir-Fry
Health Rating
This <a href="">keto</a> stir-fry has a telling nickname: crack slaw. Yes, it really is that good! Easy to make.


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


  1. Shred the cabbage finely using a sharp knife or a food processor.
  2. 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.
  3. Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.
  4. Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger and sauté for a few minutes.
  5. Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.
  6. 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.
  7. 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.



is a great source of protein and vitamin B12!


is a great source of fiber which helps to promote healthy digestion!

Nutrition Facts

Per Portion

Calories 1139
Calories from fat 875
Calories from saturated fat 65
Total Fat 97 g
Saturated Fat 7.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 24.9 g
Monounsaturated Fat 12.2 g
Cholesterol 20.9 mg
Sodium 2469 mg
Potassium 436 mg
Total Carbohydrate 18.0 g
Dietary Fiber 4.5 g
Sugars 8.1 g
Protein 48 g

Dietary servings

Per Portion

Vegetables 4.1

Energy sources

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