Ingredients:

  • 500g lean beef mince (90/10 fat ratio)
  • 1 tbsp avocado oil
  • 700g green cabbage, shredded into 1/2-inch ribbons
  • 1 medium yellow onion, thinly sliced
  • 4 cloves fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tsp smoked paprika

Instructions:

  1. Place a large heavy-bottomed skillet or wok over medium-high heat. Add the beef mince, breaking it into large chunks. Let sit undisturbed for 3 minutes until a mahogany-colored crust forms. Flip and break into smaller crumbles until fully browned. Remove the beef with a slotted spoon, leaving the rendered fat in the pan.
  2. Increase the heat to high. Add the avocado oil if needed, then toss in the sliced onions and cabbage ribbons. Spread them out to maximize surface contact and sear for 4–5 minutes, tossing only occasionally, until the edges are crispy and slightly charred.
  3. Add the minced garlic, grated ginger, soy sauce, and smoked paprika to the pan. Return the cooked beef to the skillet. Toss all ingredients together for an additional 2–3 minutes, allowing the garlic to bloom and the flavors to meld into a fragrant glaze.