Ingredients
Scale
- 1 lb ground beef
- 4 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 1 medium yellow onion (diced)
- 1 cup shredded carrots
- 4 cups green cabbage (thinly sliced)
- 6 cups chicken broth (low sodium)
- 2 beaten eggs
- Green onions (for garnish)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Salt and pepper (to taste)
- Red pepper flakes or sriracha (optional)
Instructions
- In a large pot over medium heat, brown the ground beef, breaking it apart as it cooks.
- Add minced garlic, diced onion, and grated ginger; sauté until fragrant.
- Stir in shredded carrots and cabbage; cook until cabbage wilts.
- Pour in chicken broth along with soy sauce, sesame oil, rice vinegar, salt, and pepper; bring to a boil then simmer for 15 minutes.
- Slowly pour in beaten eggs while stirring gently; cook until eggs are set.
- Serve hot garnished with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 280
- Sugar: 4g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg