15-Minute Ground Beef and Cabbage Stir-Fry

• •1 lb lean ground beef (85/15 or 90/10)
• •5 cups green cabbage, thinly sliced or shredded
• •1 cup carrots, shredded or cut into matchsticks
• •4 cloves garlic, minced
• •1 tablespoon fresh ginger, finely grated
• •3 stalks green onions, sliced (whites and greens separated)
• •1 tablespoon neutral cooking oil (such as canola or avocado oil)
• •3 tablespoon low-sodium soy sauce
• •1.5 tablespoon oyster sauce
• •1 tablespoon toasted sesame oil
• •1 teaspoon sriracha or chili garlic sauce
• •1 teaspoon cornstarch
• •2 tablespoon water
• •1 teaspoon toasted sesame seeds for garnish

Instructions

1. 1

   In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, toasted sesame oil, sriracha, cornstarch, and water until completely smooth. Set the sauce mixture aside.

2. 2

   Heat a large wok or deep 12-inch skillet over medium-high heat with the cooking oil. Add the ground beef and cook, breaking it into small bite-sized pieces with a spatula, until browned and cooked through, about 4 to 5 minutes. If there is excessive grease, drain off all but 1 tablespoon.

3. 3

   Add the minced garlic, grated ginger, and white parts of the green onions to the pan with the beef. Stir-fry for 30 to 45 seconds until aromatic.

4. 4

   Add the shredded cabbage and carrots to the skillet. Stir-fry vigorously over high heat for 3 to 4 minutes, tossing continuously, until the cabbage begins to wilt but still retains a crisp-tender crunch.

5. 5

   Give the prepared sauce a quick stir, then pour it evenly over the beef and vegetable mixture. Toss continuously for 1 minute until the sauce thickens and glazes all ingredients evenly.

6. 6

   Remove from heat, garnish with sliced green onion tops and toasted sesame seeds, and serve immediately over steamed jasmine rice or noodles.

Chef's Tips

• 💡Use pre-shredded coleslaw mix (cabbage and carrots) to cut the prep time down to practically zero.
• 💡Keep the pan on high heat during the vegetable stir-fry step so the cabbage caramelizes and stays crisp rather than steaming and turning soggy.
• 💡For extra heat, add crushed red pepper flakes or drizzle with additional chili crisp right before serving.