I have two really important things to share about this recipe -
1 - I have never used ground meat in a stir-fry and it is fantastic, Game Changer!
2 - Every time I make a stir-fry I ask myself, Why do I not make these more?
This one was completely genius, the addition of the cabbage made it feel like a cross between a noodle dish and a stir-fry. Plus, I'll be honest, the cabbage that Joseph picked out at the store was so amazingly sweet and mild, it cooked up like butter and was fantastic. I have such a love affair with cabbage. I was so glad the recipe called for just 1/2 of it because I was so excited to make something else with it. Perhaps Haluski.
I did feel though, that the recipe ended up being a little bit meat-heavy when it was all said and done. We just ate it like this, but perhaps that wouldn't feel that way if you served it on top of some brown rice. When I make it again, I will use half the amount of ground beef since considering the size of my pan, doubling the veggies isn't really an option.
Ingredients
Stir Fry Sauce
2 Tbsp soy sauce
1 Tbsp toasted sesame oil
1 tsp sriracha (This amount is for a mild stir-fry)
1/2 Tbsp brown sugar
Stir Fry
1/2 head green cabbage
2 carrots
1 cup broccoli florets
1 cup sugar snap peas
3 green onions
1/2 Tbsp olive oil
1/2 lb. lean ground beef
2 cloves garlic
1 Tbsp fresh grated ginger
Pinch of salt and pepper
Optional
1 Tbsp sesame seeds
1 Tbsp sriracha
Directions
Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
Now you’ll want to prepare your vegetables. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Chop your broccoli into bite size pieces. Slice three green onions.
Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes). Drain the fat if necessary.
Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.
