Asian  Beef & Cabbage

Ingredients (Sauce)
1/4 C Soy Sauce
1/4 C Maple Syrup
1tsp Chili Garlic Sauce (I measure heavy on this because ... spicey!)

Main Ingredients
6 C Shredded cabbage
3/4 C Chopped onion 
3 T Sesame oil
18 Oz ground beef (I like 85/15)
2 tsp minced garlic
1 1/2 tsp minced ginger

Directions
-  Mix all sauce ingredients and set aside
- Bag cabbage and onion in a sealable bag.  Add half of sesame oil and shake to coat. Set aside.
- Heat half of sesame oil ina wok over Med heat.  Add garlic, ginger, and beef.  Cook until half of the beef is caramelized to a dark brown and starting to crisp.  Make sure to stir continuously and breaking  up the beef as you toast it to the 50% caramelized state.
-Add sauce to the beef and heat until the sauce is entirely absorbed and the beef is consistently covered. Remove the meat from the pan, place it in a bowl, cover, and set aside.
- Add cabbage and onion to the same skillet, cook on Med heat until the cabbage is wilted and starting to brown.
- Plate the cabbage, layer the beef over the cabbage.  (I usually just add the beef back into the pan turn off the heat, stir to warm up the meat then serve into a bowl or plate it for eating.  If I am feeling particularly artistic (I most definitely am not), I plate the cabbage, layer the mea on topt, and garnish/add angle sliced green onion on top.  I have been known to garnish with angle sliced lemon grass as well.

Makes ~4 servings +/-.

A one pan meal, quick & simple.

Last edited by Rags (9/16/2025 10:20 pm)