Ingredients:

  • 1 pound (454g) Lean Ground Beef
  • 1 small head (about 1.5 pounds/680g) Green Cabbage, thinly sliced
  • 1 medium Yellow Onion, thinly sliced
  • 3 Garlic Cloves, minced
  • 1 tablespoon Fresh Ginger, grated
  • 2 Green Onions, chopped, for garnish
  • 1 teaspoon Sesame Seeds, for garnish
  • ¼ cup (60ml) Low-Sodium Soy Sauce
  • 1 tablespoon (15ml) Rice Vinegar
  • 1 tablespoon (15ml) Hoisin Sauce
  • 1 teaspoon (5ml) Sesame Oil
  • ¼ teaspoon Red Pepper Flakes (optional, for heat)
  • 1 tablespoon (15ml) Olive Oil

Instructions:

  1. Slice the cabbage and onion, mince the garlic, and grate the ginger. Chop the green onions.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it apart, until browned and cooked through. Remove from pan and set aside.
  3. In the same pan, add onion, garlic, and ginger. Sauté until fragrant (about 2-3 minutes).
  4. Add sliced cabbage to the pan. Stir-fry until softened but still crisp (about 5-7 minutes).
  5. Return the cooked ground beef to the pan with the cabbage mixture.
  6. Pour in the soy sauce, rice vinegar, hoisin sauce, and red pepper flakes (if using). Stir to coat everything evenly.
  7. Drizzle with sesame oil. Garnish with green onions and sesame seeds. Serve hot.