Ingredients:

  • 1 lb Lean Ground Beef (85/15 blend)
  • 6 cups Green Cabbage, shredded
  • 1 tbsp Avocado Oil
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 0.5 cup Coconut Aminos
  • 2 tbsp Rice Vinegar (unseasoned)
  • 1 tsp Toasted Sesame Oil
  • 0.25 tsp Red Pepper Flakes
  • 2 Green Onions, sliced
  • 0.25 tsp Xanthan Gum

Instructions:

  1. Heat a large cast iron skillet or wok over high heat until it begins to smoke. Add avocado oil and the ground beef.
  2. Spread the beef into a flat layer and allow it to sear undisturbed for 3–4 minutes to develop a mahogany-colored crust. Break apart into small crumbles and cook until no pink remains.
  3. Push the beef to the outer edges of the pan. In the center, add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30 seconds until fragrant.
  4. Pour in the coconut aminos, rice vinegar, and toasted sesame oil. Stir to combine with the beef.
  5. Add the shredded cabbage and red pepper flakes. Toss over high heat for 2–3 minutes until the cabbage is crisp-tender and coated in sauce.
  6. Optional: Lightly sprinkle xanthan gum over the mixture and stir immediately to thicken the sauce into a glossy glaze. Garnish with green onion tops before serving.