Ingredients:

  • 500g Lean Ground Beef (90% lean / 10% fat)
  • 4 Large Garlic Cloves, minced
  • 1 Medium Yellow Onion, thinly sliced
  • 1 tbsp Fresh Ginger, grated
  • 1 tbsp Extra Virgin Olive Oil
  • 600g Green Cabbage, shredded into 1/2-inch strips
  • 2 Medium Carrots, julienned
  • 2 tbsp Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Heat a large heavy-bottomed skillet or wok over medium-high heat and add the olive oil. Once shimmering, add the ground beef in a single flat layer. Let it sear undisturbed for 3 minutes to develop a mahogany crust.
  2. Break the beef apart with a wooden spatula. Add the thinly sliced onions and grated ginger. Sauté for another 3 minutes until the onions are translucent and the beef is fully browned.
  3. Add the shredded cabbage and julienned carrots to the skillet. Stir frequently to coat the vegetables in the beef fat and aromatics. Cook for 5–7 minutes until the cabbage is 'tender-crisp' (softened but still colorful with a slight bite).
  4. Create a small well in the center of the mixture. Add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, then pour in the soy sauce and toasted sesame oil.
  5. Toss everything together for one final minute to emulsify the flavors. Season with additional salt and black pepper to taste and serve immediately.