Weeknight Beef & Cabbage Stir Up.

  • 2 cloves
    garlic
  • 2 (2 ½ cm) pieces
    ginger root
  • 0.91 kg
    lean ground beef
  • 1
    lime
  • 2 medium heads
    napa cabbage
  • 1 medium
    red onion
  •  
    black pepper
  •  
    chili-garlic sauce
  •  
    salt
  •  
    soy sauce
  •  
    toasted sesame oil
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 medium heads napa cabbage
    2 (2 ½ cm) pieces ginger root
    1 lime
  • 2
    Preheat a skillet over medium-high heat.
  • 3
    Once the skillet is hot, add oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 4
    Add the ground beef to the skillet; cook, breaking apart with a spoon, until browned and crumbly, 4 to 6 minutes. Season with salt and pepper. Once done, transfer to a medium bowl, leaving juices in the skillet.
    0.91 kg lean ground beef
    1 tsp salt
    ½ tsp black pepper
  • 5
    Peel, halve and thinly slice onion.
    1 medium red onion
  • 6
    Peel and mince the garlic. Peel and mince or grate the ginger.
    2 cloves garlic
  • 7
    Return the skillet to the stove over medium heat and add oil. Once oil is melted, add onion, garlic, and ginger. Cook, stirring occasionally, until fragrant, about 2 minutes.
    1 tbsp virgin coconut oil
  • 8
    Meanwhile, trim off and discard the root end of the cabbage; halve the cabbage lengthwise then thinly slice crosswise.
  • 9
    Add the cabbage to the skillet. Cook, stirring frequently, until the cabbage is softened, 2 to 3 minutes.
  • 10
    Juice the lime into a small bowl.
  • 11
    Return the beef to the skillet with the cabbage and season with soy sauce, sesame oil, lime juice, and chili-garlic sauce.
    2 tbsp soy sauce
    1 tbsp toasted sesame oil
    2 tsp chili-garlic sauce
  • 12
    To serve, divide the beef mixture up between bowls and enjoy!