Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 6 cups Green Cabbage, shredded (approx. 500g)
  • 1 large Carrot, matchstick-cut (approx. 100g)
  • 1/2 Yellow Onion, thinly sliced (approx. 110g)
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1/4 cup Low-Sodium Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Sriracha or Chili Garlic Sauce
  • 1/2 tsp Black Pepper
  • 2 Green Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Set your skillet over medium-high heat. Add the ground beef and spread it into one flat layer. Let it sit undisturbed for 5-6 minutes until a dark brown crust forms. Use a wooden spatula to break the meat into small crumbles.
  2. Add the sliced onions to the beef. Cook for 2 minutes until translucent. Create a small well in the center of the pan and drop in the minced garlic and grated ginger. Stir for 45 seconds until fragrant.
  3. Toss in the shredded cabbage and carrots. Pour the soy sauce, rice vinegar, sesame oil, sriracha and black pepper mixture over the top. Turn the heat to high and toss constantly for 3-4 minutes until cabbage is wilted but still has a snap.
  4. Remove from heat immediately. Stir in the green onions and sesame seeds. The residual heat will soften the scallions perfectly.