LOW-CARB SLAW
This recipe supposedly earned its name because it is SO addictive and I agree! I absolutely love this stuff. You can just eat it with a fork or make lettuce wraps out of the mix. Simple and DELICIOUS! I say 4 servings here but really, my husband and I could polish off the batch with no problem!
Provided by Sooz Cooks
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef and season with salt and pepper to taste.
- Remove from pan and set aside.
- Heat up sesame oil and sauté garlic, onions, and slaw in sesame oil until cabbage cooked to desired tenderness.
- Stir in the soy sauce, Sriracha sauce, Splenda, ginger and vinegar.
- Add back in hamburger. Mix well and serve!
- Serve with additional Sriracha sauce on the side for people who want to add spice.
GINGER BEEF AND CABBAGE- LOW CARB
Make and share this ginger beef and cabbage- low carb recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- mix marinade and rub all over steak.
- place in a plastic bag and marinate overnight, refrigerated.
- add onions to crockpot, then cabbage.
- sprinkle with sesame oil, saki, salt, pepper.
- remove london broil from marinade and place on top.
- cook on low for 8 hours.
- remove steak and let it rest for 10 minutes.
- stir cabbage and divide it among 4 plates.
- slice steak and serve atop cabbage.
Nutrition Facts : Calories 539.8, Fat 33.4, SaturatedFat 9.2, Cholesterol 147.4, Sodium 376.6, Carbohydrate 6.4, Fiber 1, Sugar 1.4, Protein 49.4
LOW-CARB BEEF CABBAGE STEW
I modified another recipe on this site for South Beach Diet® Phase 1. Not only is it on my diet, but it tastes delicious! Garnish each serving with sour cream.
Provided by M. Ecker
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
- Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
- Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
- Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 9 g, Cholesterol 99.5 mg, Fat 22.7 g, Fiber 2.4 g, Protein 31.8 g, SaturatedFat 8.9 g, Sodium 612.1 mg, Sugar 4.9 g
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4.9/5 (95)Total Time 20 minsCategory DinnerCalories 357 per serving
- Add the beef to a non-stick pan, breaking it apart as well as you can while cooking at medium-high heat. Cover the pan with a lid for 4-5 minutes. I always add just a little bit of water to make sure the beef doesn't burn and get too dry. Please, make sure there's no water in the pan before adding the rest of the ingredients.
- Add the chopped cabbage, chili flakes, 1 garlic clove, 1 tbsp tamari sauce and 1 tbsp oil (I used olive oil). Cover with a lid and cook for about 3 minutes.
- Take the lid off, add 1 tbsp tamari, 1 tbsp olive oil and the ginger, the rest of the garlic and let cook for 4-5 more minutes or until any excess liquid is gone (there might be some from cooking the cabbage).
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- Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
- Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
- Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
- Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.
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