Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 2 packs (160g) instant ramen noodles
  • 2 cups (150g) shredded cabbage
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (25g) brown sugar
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15g) fresh ginger, minced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5ml) sriracha
  • 2 stalks (10g) green onions, sliced
  • 1 tbsp (8g) toasted sesame seeds
  • 1 tsp (5ml) lime juice

Instructions:

  1. Place a 12-inch cast iron skillet or wok over medium-high heat. Add the ground beef and spread it in an even layer; leave untouched for 3 minutes to form a brown crust, then break apart and cook until no longer pink.
  2. Push the beef to the sides of the pan. In the center, add the minced garlic and ginger, sautéing for 30 seconds. Add the shredded cabbage and stir-fry for 2 minutes until wilted.
  3. Boil ramen noodles for 1 minute less than package instructions, drain, and add to the skillet. Pour in the soy sauce, brown sugar, sesame oil, and sriracha. Toss with tongs for 2 minutes until the sauce reduces to a velvety coating.
  4. Remove from heat. Stir in the lime juice and garnish with sliced green onions and toasted sesame seeds.