Stir Fry Sauce

  • 4 Tablespoons reduced sodium soy sauce
  • 2 Tablespoons toasted sesame oil
  • 2 Tablespoons sriracha (this makes a medium-spicy stir fry; for a mild-spicy, reduce to 2 teaspoons)
  • ½ Tablespoon Splenda brown sugar blend

Stir Fry

  • ½ head green cabbage, core removed and shredded
  • 2 carrots, shredded
  • 6 green onions, diced
  • 1 lb 93% lean ground beef
  • 4 cloves garlic, minced
  • 2 Tbsp fresh ginger, peeled and grated


  • 1 Tbsp sesame seeds


Prepare the stir fry sauce by stirring together all of the ingredients listed under stir fry sauce. Set sauce aside. Shred the carrots and cabbage so that they are ready for later. Dice the green onion, mince the garlic, and grate the ginger. Set aside. Heat a large wok or skillet over medium heat. Once hot, add the ground beef, garlic, and ginger. Cook until the beef is browned. Drain off any excess fat from the beef in a colander and return the beef mixture to the wok/skillet. Add the cabbage and carrots, and continue to stir and cook until the cabbage is slightly wilted. The cabbage and carrots may need to be added in small batches while it cooks down to fit inside of the skillet. Stir in the prepared sauce and the green onions. Garnish with the sesame seeds.

Makes 8 servings
Serving size: 1/8 of recipe


Calories 150.8
Fat 7.7g
Saturated Fat 2.1g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 1.6g
Cholesterol 32.5mg
Sodium 387.8mg
Potassium 201.1mg
Carbohydrate 7.6g
Fiber 2.3g
Sugar 4g
Protein 13.8g

Recipe adapted from Budget Bytes