Ingredients
- 1 lb. ground beef
- 1 tablespoon sesame oil (or olive oil if you prefer)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 1 small head of green cabbage, shredded (about 4-5 cups)
- 2 large carrots, julienned or shredded
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar (optional, for tanginess)
- 1-2 tablespoons sriracha or chili garlic sauce (adjust to taste for heat)
- 1 tablespoon sugar or honey
- 2-3 green onions, sliced
- Salt and pepper to taste
- Optional: 1/4 cup chopped cilantro for garnish
- Optional: 1 tablespoon toasted sesame seeds for garnish
Method
Cook the Meat
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Season with a little salt and pepper. Once cooked, remove any excess fat if necessary.
Add Aromatics
- Add the diced onion to the skillet with the pork. Sauté until the onion begins to soften, about 3-4 minutes. Then add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Cook the Vegetables
- Stir in the shredded cabbage and julienned carrots. Cook, stirring occasionally, until the vegetables are tender but still have a bit of crunch, about 5-7 minutes. You might need to add a bit more oil if the mixture seems too dry.
Add Sauces and Seasonings
- Pour in the soy sauce, rice vinegar if using, and sriracha or chili garlic sauce. Stir well to combine. If you like a bit of sweetness, add the sugar or honey at this point. Let the mixture cook for another 2-3 minutes to let the flavors meld together.
Finish and Serve
- Taste and adjust seasoning with more salt, pepper, or sriracha if needed. Stir in the sliced green onions.
- Serve hot, garnished with cilantro and toasted sesame seeds if desired.