Sautéed Beef, Cabbage, and Rice

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  Yellow Onion
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  Cabbage, Green(1200g)
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  Vegetable oil(15g)
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  80/20 Ground Beef(227g)
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  Steak sauce (A1 style)(15g)
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  1/4 cup water ($0.00)
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  Rice, White, Long-Grain(480g)
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  Butter(30g)
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  Soy Sauce, Low Sodium(8g)

Instructions

1. 1Cook the white rice according to package directions; set aside.
2. 2Dice the onion and chop the cabbage into ½-inch pieces.
3. 3Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and sauté for 3–4 minutes until softened and fragrant.
4. 4Add the ground beef to the skillet and cook for 5–7 minutes over medium-high heat, breaking it apart with a spoon, until no longer pink and cooked through. Drain excess fat if needed.
5. 5Stir in the steak sauce, then add the cabbage and ¼ cup water. Sauté for 5–8 minutes over medium heat, stirring occasionally, until the cabbage is tender and the liquid is mostly absorbed.
6. 6Add the cooked rice and butter to the skillet. Fold gently for 2–3 minutes over medium heat until the butter melts and everything is heated through and evenly combined.
7. 7Season with low-sodium soy sauce, starting with 1 teaspoon and adding more to taste (approximately 1½ teaspoons total).
8. 8Divide evenly into 4 airtight containers while hot. Cool before sealing and refrigerate for up to 4 days.