Beef and Cabbage Stir Fry

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  Soy Sauce, Low Sodium(30g)
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  Sesame Oil, Toasted(15g)
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  Sriracha sauce(15g)
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  Brown sugar(8g)
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  Cabbage, Green
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  Carrots
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  Green Onion (Scallion)
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  Vegetable oil(8g)
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  90/10 Ground Beef(227g)
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  Garlic(120g)
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  Ginger, Fresh Root(15g)
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  Pinch of salt and pepper ($0.05)
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  Sesame seeds(15g)
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  Sriracha sauce(15g)

Instructions

1. 1Combine the soy sauce, toasted sesame oil, sriracha sauce, and brown sugar in a small bowl, stirring until the brown sugar dissolves. Set the sauce aside.
2. 2Shred the cabbage by halving it, removing the core, and finely shredding one half (4–6 cups); shred the carrots using a cheese grater (about 1 cup); slice the green onions; mince the garlic; and grate the fresh ginger using a small-holed grater.
3. 3Heat the vegetable oil in a large skillet over medium-high heat for 1 minute until shimmering.
4. 4Add the ground beef, garlic, ginger, and a pinch of salt and pepper to the skillet. Cook 5–7 minutes over medium-high heat, breaking up the beef with a spoon, until no longer pink and browned throughout.
5. 5Add the shredded cabbage and carrots to the skillet. Cook 4–6 minutes over medium-high heat, stirring frequently, until the cabbage is slightly wilted and the carrots are tender-crisp.
6. 6Stir in the prepared sauce and green onions. Cook 1–2 minutes over medium heat until the sauce coats the vegetables and the mixture is heated through.
7. 7Top the stir-fry with sesame seeds and divide evenly into 4 airtight containers while hot. Drizzle with additional sriracha if desired.