Ingredients:

  • 1 lb 93% lean ground beef
  • 6 cups shredded green cabbage
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 scallions, sliced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp honey
  • 1/2 tsp red pepper flakes

Instructions:

  1. Heat the avocado oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering.
  2. Add the lean ground beef, breaking it apart with a spatula. Cook without stirring too frequently until the meat is mahogany-colored and slightly crisp on the edges.
  3. Push the beef to the perimeter of the pan. Add the minced garlic and grated ginger to the center and sauté for 60 seconds until fragrant and golden, then stir back into the meat.
  4. Toss in the shredded cabbage and stir-fry for 3–5 minutes until the cabbage becomes translucent and tender-crisp.
  5. Whisk together soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes. Pour the glaze over the mixture and toss continuously for 2 minutes until the sauce reduces into a glossy coat.
  6. Stir in the sliced scallions just before removing from heat.