Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp neutral oil
  • 6 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 tsp sriracha
  • 1/4 tsp black pepper

Instructions:

  1. Heat the neutral oil over medium-high heat until it shimmers. Add the ground beef in a thin layer and let it sit undisturbed for 3 minutes to develop a deep brown crust before breaking it apart. Cook until no longer pink.
  2. Push the beef to the sides of the pan. In the center, add the sliced onion and sauté for 2 minutes until translucent, then stir in the minced garlic and grated ginger for 30 seconds until fragrant.
  3. Toss in the shredded cabbage and carrots. Increase heat to high and stir-fry constantly for 3–5 minutes until the cabbage is wilted but still retains a snap.
  4. Pour the whisked sauce (soy sauce, sesame oil, brown sugar, sriracha, and black pepper) over the mixture. Toss rapidly for 1–2 minutes until the sauce reduces into a velvety glaze.