Prep time: 10 mins | Cook time: 15 mins | Servings: 4
Ingredients
1 lb lean ground beef
1/2 head green cabbage, thinly sliced
1 medium carrot, julienned
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
Sauce
3 tbsp low-sodium soy sauce (or tamari)
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sriracha or chili sauce (optional)
2 green onions, sliced (for garnish)
Instructions
1. Mix Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and optional sriracha until combined. Set aside.
2. Brown Beef: Heat a large skillet or wok over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon until fully browned. Drain any excess fat and set meat aside.
3. Aromatics & Veggies: Heat sesame oil in the same pan. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the julienned carrots and sliced cabbage.
4. Stir-Fry: Toss constantly for 4–5 minutes until the cabbage wilts slightly but maintains a light crunch.
5. Combine & Sauce: Return the browned beef to the skillet and pour the sauce mixture over top. Stir well to coat everything evenly and cook for another 1–2 minutes until hot.
6. Garnish & Serve: Remove from heat, garnish with sliced green onions, and serve immediately over steamed rice or cauliflower rice.