Ingredients
- Ground beef: 1 pound
- Green cabbage: 1/2 medium head, shredded
- Soy sauce: 3 tablespoons, low sodium
- Ginger: 1 tablespoon, minced
- Garlic: 2 cloves, minced
- Green onions: 2, thinly sliced
- Sesame oil: 1 teaspoon
- Rice vinegar: 1 tablespoon
Instructions
- Step 1: Heat a large skillet or wok 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 minced ginger and garlic to the skillet and cook for about 1 minute, until fragrant.
- Step 3: Add the shredded cabbage to the skillet and stir-fry for about 5-7 minutes, or until the cabbage is tender-crisp.
- Step 4: Stir in the soy sauce, sesame oil, and rice vinegar. Mix well to combine.
- Step 5: Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the cabbage and beef.
- Step 6: Garnish with sliced green onions before serving. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
- Serve this over brown rice or quinoa for a complete and satisfying meal.
- Don't overcook the cabbage; maintaining a slight crunch adds texture and freshness to the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American