Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 small yellow onion, thinly sliced
  • 2 green onions, sliced
  • 6 cups green cabbage, shredded
  • 1 large carrot, shredded
  • 3 tbsp coconut aminos
  • 1 tbsp toasted sesame oil
  • 1 tsp sriracha
  • 1/2 tsp ground black pepper

Instructions:

  1. Place your large skillet over medium high heat and add 1 tbsp avocado oil. Note: Wait until the oil shimmers before adding ingredients to ensure an immediate sear.
  2. Add 1 lb lean ground beef to the hot pan, breaking it into large chunks with your spatula. Cook for 3 minutes without stirring until a dark brown crust forms on the bottom.
  3. Continue breaking the meat into smaller crumbles and cook until no pink remains, usually another 2-3 minutes.
  4. Stir in the sliced yellow onion and the white parts of the 2 green onions. Note: These aromatics need a head start to soften and release their sugars.
  5. Add 3 cloves minced garlic and 1 tbsp grated ginger. Sauté for 30 seconds until the aroma fills the room, being careful not to let the garlic turn dark brown or bitter.
  6. Toss in the 6 cups of shredded cabbage and the 1 shredded carrot. Sizzle the vegetables for 4 minutes, tossing frequently with tongs or a spatula.
  7. Pour in 3 tbsp coconut aminos, 1 tbsp toasted sesame oil, 1 tsp sriracha, and 1/2 tsp black pepper. Note: Adding the liquids now helps deglaze the pan and coat every strand of cabbage.
  8. Continue cooking for another 1-2 minutes until the cabbage is tender crisp and the sauce is glossy.
  9. Remove the pan from the heat immediately to prevent overcooking.
  10. Garnish with the green parts of the sliced onions and serve directly from the skillet to keep the meal hot.