Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 3 scallions, sliced (whites and greens separated)
  • 1 small head green cabbage, shredded (approx. 6 cups)
  • 1 large carrot, shredded
  • 1 small yellow onion, thinly sliced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp neutral oil

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, and rice vinegar. Set aside.
  2. Heat a large wok or cast iron skillet over medium-high heat with 1 teaspoon of neutral oil. Add the ground beef in a single layer and season with salt and pepper. Let sear undisturbed for 3 minutes to develop a mahogany crust.
  3. Break the beef into small crumbles with a spatula and cook until no pink remains. Remove excess liquid if necessary, following the 25% fat reduction standard for browned beef.
  4. Add the sliced onion, minced garlic, grated ginger, and the white parts of the scallions to the pan. Sauté for 2 minutes until aromatics are fragrant and softened.
  5. Toss in the shredded cabbage and carrots. Stir-fry over high heat for 3-4 minutes until the cabbage is wilted on the edges but still retains a structural crunch.
  6. Pour the prepared sauce over the mixture and toss continuously for 1 minute until the sauce thickens slightly and coats every ingredient. Remove from heat.
  7. Drizzle with toasted sesame oil and garnish with reserved scallion greens before serving.