Sizzled Beef & Cabbage with Lime & Ginger
Ingredients
- 1 poundground beef
- 1 head, small to mediumgreen cabbage
- 2lime
- 1 tablespoonfresh ginger
- 3 clovesgarlic
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ¼ teaspoonred pepper flakes
- 2 tablespoonvegetable oil
- 4scallions
- 1 teaspoonsesame oil
Prep
- 01
Thinly shred 1 small to medium green cabbage.
- 02
Mince 1 tablespoon fresh ginger and 3 cloves garlic.
- 03
Slice 4 scallions, separating white and light green parts from dark green tops.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it into small pieces, until no pink remains, about 4–5 minutes. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Add minced ginger and minced garlic, stirring constantly for 30 seconds until fragrant.
- 03
Add shredded cabbage and stir-fry for 5–7 minutes, until softened and lightly caramelized at the edges.
- 04
Return beef to the skillet. Pour in soy sauce, rice vinegar, and red pepper flakes. Squeeze juice from 2 limes into the pan and stir everything to combine. Toss for 1–2 minutes until heated through.
- 05
Drizzle with sesame oil and top with sliced scallions. Taste and adjust salt or acid to your preference. Serve hot over rice or on its own.
Spice Tips
For extra heat, increase red pepper flakes to 1/2 teaspoon or add a dab of sriracha. For deeper umami, try a splash of fish sauce or gochujang paste. A handful of fresh cilantro stirred in at the end adds brightness.
This dish is best served immediately while the cabbage still has a little crunch. Leftovers reheat well and keep for 2–3 days in an airtight container.