🥬 My WW version: approximately 0–2 Points per serving
Servings: 4 generous servings
Prep: 10 minutes
Cook: 20 minutes
Ingredients
- 1 lb 96% lean ground beef (or 99% lean ground turkey)
- 6–7 cups chopped green cabbage
- 1 cup shredded carrots
- 4 green onions, sliced
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp toasted sesame oil
- ½ tsp crushed red pepper flakes, optional
- ½ tsp black pepper
- Cooking spray
- Optional: sesame seeds and extra green onion for topping
🍳 Directions
- Brown the beef
Spray a large skillet with cooking spray. Add the ground beef and cook over medium-high heat, breaking it up as it cooks. Drain any excess fat. - Add the aromatics
Add garlic, ginger, and the white parts of the green onions. Cook for about 1 minute. - Add the vegetables
Add cabbage and carrots. It will look like a LOT at first, but the cabbage cooks down. Stir-fry for 7–10 minutes, until the cabbage is tender but still has a little bite. - Make it saucy
Add soy sauce, rice vinegar, hoisin sauce, sesame oil, pepper, and red pepper flakes. Toss everything together and cook another 2–3 minutes. - Finish
Stir in the green onion tops. Taste and add a little more soy sauce or vinegar if needed.
⭐ Make it even more WW-friendly
For the lowest-point version, I’d use 96–99% lean beef, measure the sesame oil and hoisin sauce, and use plenty of cabbage and carrots. You can also replace the hoisin with 1–2 teaspoons of additional low-sodium soy sauce + a little sweetener.
For extra protein and volume: add mushrooms, broccoli slaw, or zucchini.
For a little heat: drizzle with sriracha or add chili crisp—but measure it because the calories/Points can add up quickly.
🍚 What I’d serve with it
Honestly, you don’t need rice—the cabbage makes this incredibly filling. But if you want a more substantial meal, put it over ½ cup cooked rice or cauliflower rice.
