Ingredients
- Ground beef: 1 pound
- Green cabbage: 1/2 medium head, shredded
- Soy sauce: 3 tablespoons
- Sesame oil: 1 tablespoon
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, minced
- Green onions: 2, thinly sliced
- Cornstarch: 1 tablespoon
Instructions
- Step 1: Heat sesame oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add minced garlic and ginger to the skillet and cook for about 30 seconds, until fragrant.
- Step 3: Add the shredded cabbage to the skillet and stir-fry for about 5-7 minutes, until the cabbage is tender-crisp.
- Step 4: In a small bowl, whisk together soy sauce and cornstarch. Pour the mixture over the beef and cabbage.
- Step 5: Stir-fry for another 1-2 minutes, until the sauce has thickened slightly.
- Step 6: Garnish with sliced green onions before serving. Serve hot over rice or noodles.
Notes
- Refrigerate leftovers promptly in an airtight container for up to 3 days.
- For best results, reheat in a skillet over medium heat, adding a splash of water or broth if needed to prevent drying.
- Try serving this savory dish with a sprinkle of toasted sesame seeds for added flavor and texture.
- Don't overcrowd the skillet; cook the ground beef in batches if necessary to ensure proper browning and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American