2 Tbsp | soy sauce |
1 Tbsp | Toasted sesame oil |
1 Tbsp | sriracha (optional) |
½ Tbsp | Brown sugar |
½ head | Green cabbage |
2 | Carrots |
3 | Green onions |
½ Tbsp | Oil |
1 lb. | Ground beef |
2 cloves | Garlic |
1 Tbsp | Fresh grated ginger |
pinch | Salt |
pinch | Pepper |
1 Tbsp | Sesame seeds (optional) |
1. In a small bowl, stir together the soy sauce, toasted sesame oil, sriracha (optional), and brown sugar. |
2. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half of the cabbage (use a knife or mandoline) |
3. Peel two carrots and grate with a box grater. |
4. Slice three green onions. |
5. Mince two cloves of garlic. |
6. Peel a knob of ginger by scraping with the side of a spoon. |
7. Grate the peeled ginger using a small-holed box grater. © FirstPageRecipes.com |
8. Heat a large skillet over medium heat. |
9. Once hot, add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. |
10. Cook the beef until browned (about five minutes). |
11. Add the shredded cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted, or fully wilted if you prefer. |
12. Stir in the prepared sauce and the sliced green onions. |
13. Season with additional salt and pepper to taste |
14. Top the stir fry with a sprinkle of sesame seeds and a drizzle of sriracha, then serve. |
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