Ingredients
- Ground beef: 1 pound
- Shredded cabbage: 1 small head (about 6 cups)
- Soy sauce: 3 tablespoons
- Ginger: 1 tablespoon, minced
- Garlic: 2 cloves, minced
- Green onions: 2, chopped
- Sesame oil: 1 teaspoon
- Olive oil: 1 tablespoon
Instructions
- Step 1: Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add minced garlic and ginger to the skillet and cook for about 1 minute until fragrant.
- Step 3: Add shredded cabbage to the skillet and cook, stirring occasionally, until the cabbage is tender-crisp, about 5-7 minutes.
- Step 4: Stir in soy sauce and sesame oil. Mix well to coat the cabbage and beef evenly.
- Step 5: Garnish with chopped green onions before serving. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat this dish in a skillet over medium heat with a splash of water to prevent it from drying out.
- Serve this flavorful dish over brown rice or quinoa for a complete and healthy meal.
- Don't overcrowd the skillet; cook the ground beef in batches if needed to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American