Ingredients:

  • 1 lb (450g) Lean Ground Beef (90% lean or higher)
  • 2 cups (150g) Shredded Cabbage
  • 1 cup (130g) Sliced Carrots
  • 1 cup (100g) Broccoli Florets, bite-sized
  • 1 medium (110g) Onion, diced
  • 3 cloves (9g) Garlic, minced
  • 1 tbsp (15g) Fresh Ginger, grated
  • 1/4 cup (60ml) Low-sodium Soy Sauce
  • 1 tbsp (15ml) Honey
  • 1 tbsp (15ml) Rice Vinegar
  • 1 tsp (5ml) Sesame Oil
  • 1/4 tsp (1g) Red Pepper Flakes

Instructions:

  1. Place a large non-stick skillet or wok over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until the meat is no longer pink and has turned a deep, mahogany brown. Drain excess fat if necessary.
  2. Push the browned beef to the sides of the pan. Add the diced onions and sliced carrots to the center and sauté for 3 minutes.
  3. Stir in the broccoli florets, shredded cabbage, minced garlic, and grated ginger. Toss all ingredients together for another 4-5 minutes until vegetables are vibrant and fragrant but still have a slight snap.
  4. In a small mixing bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes.
  5. Pour the glaze over the beef and vegetables. Stir constantly for 1-2 minutes until the sauce thickens slightly and coats the ingredients in a glossy sheen.