GROUND BEEF AND CABBAGE STIR FRY

Asian|Beef

Ingredients

The Sauce:

2 teaspoons corn starch

2 teaspoons sesame oil

3 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 tablespoon chili crisp

1 tablespoon rice wine vinegar

½ cup water

The Stir Fry:

3 tablespoons vegetable or canola oil

1 large onion, chopped

6 cloves garlic, chopped

1 serrano or jalapeno chili, chopped

1 pound 85/15 ground beef

2 cups carrots, peeled and very thinly sliced on the bias

5 cups napa cabbage, chopped into 1-2” pieces

1 red bell pepper, cut into thin strips

1 teaspoon salt

½ cup scallions, chopped (plus more for garnish)

2 teaspoons black and white sesame seeds (plus more for garnish)

3 cups cooked jasmine rice

Instructions

Like with any stir fry, this dish comes together quickly so you will want to make your sauce and cut all of your veggies before you start cooking!

Combine all of the sauce ingredients in a small bowl and whisky, whisky until it is smooth. Set aside.

Heat the oil in a wok or large deep skillet. Add the onions, garlic, and chilies to the pan and cook, stirring frequently, until they are soft and fragrant, about 2-3 minutes. Add the ground beef to the pan and cook, breaking the meat up into small pieces with a spatula or wooden spoon. Add the carrots and continue cooking for 2-3 minutes until the meat is mostly cooked through.

Add the cabbage, red bell peppers, and salt to the pan. Cook for 3-4 minutes more, stirring frequently, until the cabbage is wilted.

Give your sauce another whisk and add it to the pan. Cook, stirring and tossing, until the sauce thickens and coats the everything.

Toss in the scallions and sesame seeds just before serving.

Serve over rice and garnish with more scallions and sesame seeds. DEVOUR!!