Ingredients
- Ground beef: 1 pound
- Green cabbage: 1/2 medium head, shredded
- Soy sauce: 3 tablespoons
- Sesame oil: 1 tablespoon
- Ginger: 1 tablespoon, minced
- Garlic: 2 cloves, minced
- Green onions: 2, thinly sliced
- Rice vinegar: 1 tablespoon
Instructions
- Step 1: In a large skillet or wok, brown the ground beef over medium-high heat. 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 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 coat the beef and cabbage.
- Step 5: Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Step 6: Garnish with sliced green onions before serving. Serve hot with rice or noodles, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, stir-fry leftovers in a pan with a splash of water to prevent sticking.
- Serve this dish over fluffy brown rice for a complete and satisfying meal.
- Don't overcook the cabbage; tender-crisp texture provides a delightful contrast to the savory beef.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American