Ingredients:

  • 1 lb lean ground beef (90/10)
  • 6 cups green cabbage, shredded into 1/2-inch ribbons
  • 1 cup carrots, matchstick-cut or shredded
  • 2 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 3 green onions, whites and greens separated and sliced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper
  • 1 tbsp vegetable oil

Instructions:

  1. Heat 1 tablespoon of vegetable oil in a large wok or cast iron skillet over high heat until shimmering.
  2. Add the ground beef in a single flat layer. Let it sear undisturbed for 3 minutes to develop a dark brown crust. Flip and break into large chunks, cooking until no pink remains. Remove beef from the pan and set aside, leaving the rendered fat.
  3. In the same pan, add minced ginger, garlic, and the white parts of the green onions. Sauté for 30 seconds until highly aromatic.
  4. Add the shredded cabbage and carrots. Flash-fry over high heat for 3-4 minutes, tossing frequently, until the vegetables are vibrant and crisp-tender.
  5. Return the beef to the pan. Pour in the soy sauce, oyster sauce, Shaoxing wine, and white pepper. Toss everything together for 1 minute until the sauce glazes the ingredients.
  6. Remove from heat. Drizzle with toasted sesame oil and garnish with the green onion tops before serving.