Ingredients
Scale
- 1 lb lean ground beef
- 1 large head of cabbage, thinly sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add the chopped onion and cook for 2-3 minutes, until softened. Stir in the minced garlic and ginger and cook for another minute until fragrant.
- Step 3: Add the sliced cabbage to the wok. Stir to combine with the beef and onion mixture. Cook for 5-7 minutes, or until the cabbage is wilted but still slightly crisp.
- Step 4: Stir in the soy sauce, rice vinegar, and red pepper flakes (if using). Cook for another minute, allowing the sauce to coat the beef and cabbage.
- Step 5: Serve hot. Garnish with sesame seeds or chopped green onions, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan on the stovetop or microwave, adding a splash of water or broth if needed to prevent dryness.
- Serve this vibrant dish over brown rice or quinoa for a complete and satisfying meal.
- For extra flavor, marinate the ground beef in a tablespoon of soy sauce and a teaspoon of sesame oil for 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American