Ingredients
- Ground beef: 1 pound
- Green cabbage: 1/2 medium head, shredded
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Soy sauce: 3 tablespoons
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 teaspoon
- Ground ginger: 1/2 teaspoon
Instructions
- Step 1: Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add the chopped onion and minced garlic to the skillet with the cooked beef. Cook for 2-3 minutes, until the onion is softened.
- Step 3: Add the shredded cabbage to the skillet and stir-fry for 5-7 minutes, or until the cabbage is slightly softened but still has some crunch.
- Step 4: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and ground ginger.
- Step 5: Pour the sauce over the beef and cabbage mixture and stir well to combine. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Step 6: Serve hot, over rice or noodles, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
- Serve this flavorful dish with a sprinkle of toasted sesame seeds and chopped green onions for extra flair.
- For a richer flavor, try browning the ground beef in a little sesame oil instead of cooking it dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American