Keto Asian cabbage stir-fry

Ingredients

• Cabbage

  Raw

  750g

• Butter

  Unsalted

  150g

• Ground beef

  70% lean meat / 30% fat, raw

  600g

• Salt

  Table

  1 tsp or 6g

• Onion powder

  Spices

  1 tsp or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• White wine

  Alcoholic beverage, table

  ½ fl oz or 15g

• Garlic

  Raw

  2 clove or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Chili powder

  Spices

  1 tsp or 3g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Mayonnaise-like dressing

  Regular, with salt

  225g

• Wasabi paste

  1 tbsp or 15g

Directions

1. (source: https://www.dietdoctor.com/recipes/keto-asian-cabbage-stir-fry)
2. Shred the cabbage finely using a sharp knife or a food processor.
3. 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.
4. Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.
5. Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger and sauté for a few minutes.
6. Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.
7. 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.
8. 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.
9. Tip! Want variety? Replace the beef with ground chicken, pork or lamb.

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