Ingredients:

  • 450g Lean Ground Beef (90/10)
  • 900g Green Cabbage, chopped into 1-inch squares
  • 1 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 0.25 cup Low-Sodium Soy Sauce
  • 1 tbsp Apple Cider Vinegar
  • 0.5 tsp Crushed Red Pepper Flakes
  • 2 Green Onions, thinly sliced
  • 1 tbsp Toasted Sesame Seeds
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Black Pepper

Instructions:

  1. Place a 12 inch skillet over medium high heat and wait until a drop of water flicked onto the surface dances and evaporates instantly.
  2. Add the 450g of ground beef to the pan, pressing it down into a flat disc with your spatula. Note: This maximizes surface contact for the best crust.
  3. Sear the beef undisturbed for 3 minutes. Wait until the edges are dark brown and crispy.
  4. Break the beef into small crumbles. Cook for another 2-3 minutes until no pink remains in the center.
  5. Use a slotted spoon to transfer the beef to a bowl, but leave about 1-2 tablespoons of the rendered fat in the skillet.
  6. Toss in the diced onion and sauté for 3-4 minutes. Cook until they look glassy and soft.
  7. Add the minced garlic and grated ginger. Stir constantly for 60 seconds until the air smells spicy and fragrant.
  8. Dump the 900g of chopped cabbage into the skillet. Toss every minute for 5-7 minutes. Note: You want the cabbage to shrink slightly but still feel firm.
  9. Pour the cooked beef back into the pan along with the soy sauce, vinegar, and red pepper flakes.
  10. Toss everything together for 2 minutes until the sauce has coated every leaf and the cabbage is glossy.
  11. Turn off the heat. Drizzle with sesame oil and scatter the green onions and sesame seeds over the top.