Chinese Ground Beef Cabbage (Print Version)
# Ingredients:
→ Key Ingredients
01 -
1 medium carrot, cut into thin sticks
02 -
1/2 medium green cabbage, shredded finely
03 -
450 g ground beef, lean
04 -
1 tablespoon sesame oil
→ Flavor Boosters
05 -
1 tablespoon grated fresh ginger
06 -
3 minced garlic cloves
→ Sauces & Spices
07 -
1 tablespoon rice vinegar
08 -
1/4 teaspoon red chili flakes (optional)
09 -
2 tablespoons soy sauce, low-sodium
10 -
1 tablespoon oyster sauce
→ Thickening Mix
11 -
1 teaspoon cornstarch blended with 2 tablespoons water
→ Toppings
12 -
2 chopped green onions
→ Serving Options
13 -
Steamed jasmine or brown rice
# Instructions:
01 -
Place a nonstick wok or large pan on medium-high heat. Drop in the sesame oil and let it warm up.
02 -
Toss in the ground beef and cook it while breaking up the clumps. Keep going until it’s browned all over, and remove any major grease if needed.
03 -
Throw in the diced garlic and grated ginger. Stir constantly for about a minute until the scent fills the air.
04 -
Put in the shredded cabbage and carrot sticks. Stir often for around 4–5 minutes until the cabbage softens slightly but still has a little crunch.
05 -
Pour in the soy sauce, rice vinegar, and oyster sauce. Stir everything so the flavors combine well.
06 -
Add the cornstarch-water mix. Stir for about 1–2 minutes until the sauce becomes thicker and coats everything.
07 -
Try a taste. Add more soy sauce or a pinch of chili flakes if you want it hotter.
08 -
Take the pan off the heat and sprinkle on the chopped green onions.
09 -
Serve it right away as is, or ladle it over warm steamed rice for a filling meal.
# Notes:
01 -
For a deeper flavor, let the dish sit uncovered for a few minutes before serving to help the flavors infuse.