Ingredients
Scale
- 1 lb ground beef
- 4 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 medium yellow onion (diced)
- 1 cup shredded carrots
- 4 cups green cabbage (thinly sliced)
- 6 cups chicken broth
- 2 beaten eggs
Instructions
- In a large pot over medium heat, add sesame oil. Sauté diced onion until translucent, then mix in minced garlic and grated ginger.
- Add ground beef and cook until browned, breaking it apart. Drain excess fat if necessary.
- Stir in shredded carrots and cabbage; cook for about 5 minutes until soft. Season with soy sauce and rice vinegar.
- Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered for about 15 minutes.
- Slowly drizzle in beaten eggs while stirring gently to create egg ribbons. Taste and adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 130mg