Chinese Beef Cabbage Stir Fry (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound lean ground beef (90% lean or higher)
02 - ½ head green cabbage, sliced thin
03 - 1 medium carrot, julienned
04 - 1 tablespoon sesame oil

→ Flavor Base

05 - 3 garlic cloves, minced
06 - 1 tablespoon fresh ginger, grated

→ Sauce Mix

07 - 2 tablespoons low-sodium soy sauce
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon oyster sauce (optional)
10 - 1 teaspoon cornstarch mixed with 2 tablespoons water
11 - ¼ teaspoon crushed red pepper flakes (optional)

→ Finishing Touches

12 - 2 green onions, sliced diagonally
13 - Cooked jasmine or brown rice for serving (optional)

# Instructions:

01 - Warm a skillet or wok over medium-high heat until hot but not smoking, then add sesame oil and allow it to shimmer.
02 - Add the ground beef and break it apart with a spatula. Cook for 5 to 7 minutes until browned evenly, then drain excess fat.
03 - Incorporate minced garlic and grated ginger into the pan, stirring for about one minute until fragrant without burning.
04 - Stir in sliced cabbage and carrot strips. Stir-fry for 4 to 5 minutes until cabbage softens but retains crunch.
05 - Pour in soy sauce, rice vinegar, and oyster sauce if using. Stir thoroughly to blend flavors.
06 - Add cornstarch slurry and cook, stirring continuously for 1 to 2 minutes until sauce thickens and coats ingredients.
07 - Remove from heat, sprinkle sliced green onions over the dish, and serve alone or atop cooked jasmine or brown rice.

# Notes:

01 - Ensure the pan is adequately heated before adding oil to prevent sticking and achieve proper searing.

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