Ingredients:

  • 1 lb lean ground beef
  • 4 cups green cabbage, shredded
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, sliced
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch

Instructions:

  1. Heat the avocado oil in a 12-inch cast iron skillet or large wok over medium-high heat until shimmering. Add the ground beef and spread it in an even layer. Let it sear undisturbed for 3-4 minutes until a mahogany-colored crust forms, then break it apart and cook until fully browned.
  2. Reduce heat to medium. Stir in the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 60-90 seconds until the fragrance is released and the garlic is golden.
  3. Toss in the shredded cabbage and stir-fry for 3-5 minutes until the cabbage becomes translucent and slightly softened but retains a bite.
  4. Whisk the soy sauce, brown sugar, rice vinegar, toasted sesame oil, and cornstarch in a small bowl. Pour the glaze over the beef and cabbage, stirring constantly for 2-3 minutes until the sauce bubbles and thickens into a glossy coating. Remove from heat and garnish with green onion tops.