Recipe makes 4 servings
Ingredients:
For the Beef
1 lb (450 g) ground beef
1 Tbsp avocado oil or olive oil (15 ml)
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
For the Sauce
3 Tbsp coconut aminos (45 ml)
1 Tbsp tamari (or additional coconut aminos for strict keto)
1 Tbsp rice vinegar (15 ml)
1 Tbsp keto brown sweetener (allulose or monk fruit blend)
½ tsp black pepper
¼ tsp red pepper flakes
1 tsp toasted sesame oil
For the Vegetables
4 cups shredded green cabbage (300 g)
2 green onions, sliced
Instructions:
For the low carb tortillas
In a small bowl, whisk the coconut aminos, tamari, rice vinegar, sweetener, pepper, and sesame oil. Set aside.
Heat the oil in a large skillet over medium heat.
Add the garlic and ginger and sauté 30 seconds until fragrant.
Add the ground beef and cook for 6–8 minutes, breaking apart, until fully browned.
Drain any excess fat if necessary.
Add the cabbage
Stir in the shredded cabbage and cook for 4–5 minutes until slightly softened but still crisp.
Pour the sauce over the mixture and cook for 3–4 minutes until slightly reduced and glossy.
Garnish with green onions and serve hot.
Nutritional breakdown per serving. Recipe makes 4 servings
420 Calories
28g Protein
32g Fat
3g Fiber
8g Total Carbs
5g NET Carbs
