Easy and delicious asian stir fry when you have some extra cabbage to use.
30 minutes, serves 4
| 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. |
| 8. Heat a large skillet over medium heat. © FirstPageRecipes.com |
| 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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