Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 6 cups green cabbage, thinly shredded
  • 1 cup carrots, julienned
  • 3 green onions, sliced into 1-inch pieces
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1/4 tsp red pepper flakes

Instructions:

  1. Heat the avocado oil in a large wok or cast iron skillet over medium-high heat until shimmering.
  2. Add the ground beef, breaking it into small crumbles. Cook undisturbed for 2-3 minutes to develop a deep brown crust, then finish browning. Remove beef from the pan and set aside, leaving the rendered fat in the skillet.
  3. Lower heat to medium. Add minced garlic and grated ginger to the beef fat and stir-fry for 30-60 seconds until fragrant.
  4. Increase heat to high. Toss in the shredded cabbage and carrots. Stir-fry constantly for 4-5 minutes until cabbage has charred edges but remains tender-crisp.
  5. Return the browned beef to the pan. Pour in the whisked sauce (soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes). Toss on high heat for 2 minutes until the sauce reduces to a velvety glaze.
  6. Stir in the sliced green onions during the final 30 seconds of cooking and serve immediately.