Healthy Chinese Ground Beef & Cabbage Stir Fry Stack (Print version)

Lean ground beef and tender-crisp cabbage cooked in a garlicky soy-ginger sauce, then stacked over steamed jasmine rice for a healthy, impressive weeknight dinner.

# Ingredients:

For the stir fry

01 - 1 lb (450 g) lean ground beef (90/10)
02 - 1 tablespoon neutral oil (avocado or vegetable)
03 - 4 cups (about 350 g) green cabbage, shredded thin
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 3 green onions, thinly sliced (whites and greens separated)
07 - 1 teaspoon sesame seeds, for garnish

For the sauce

08 - 3 tablespoons soy sauce (or tamari for gluten-free)
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil (add off the heat)
12 - 1/2 teaspoon sugar
13 - 1/4 teaspoon red pepper flakes (optional)

For the stack base

14 - 2 cups (370 g) dry jasmine rice, cooked according to package directions

# Instructions:

01 - Rinse the jasmine rice and cook using a 1:1.5 rice-to-water ratio. Bring to a boil, cover, reduce to low, and simmer for 15-18 minutes. Keep covered and warm until ready to serve.
02 - Combine soy sauce, oyster sauce, rice vinegar, sugar, and red pepper flakes in a small bowl. Set aside. The sesame oil is added at the very end after the pan is off the heat.
03 - Heat a wide skillet or wok over medium-high until hot. Add the oil, then the ground beef in one flat layer. Let it sit undisturbed for 1 minute to brown on the bottom, then break it apart and cook through, 4-5 minutes total. Drain any excess liquid that pools in the pan before moving on.
04 - Push the beef to the sides of the pan. Add the garlic, ginger, and the white parts of the green onions to the center. Stir for 30-45 seconds until fragrant, then fold everything together.
05 - Add the shredded cabbage and toss with the beef and aromatics. Cook over high heat, tossing every 30 seconds, for 3-4 minutes until the cabbage is tender but still has some bite.
06 - Pour the prepared sauce over the pan and toss to coat. Cook for 1 more minute until the pan looks glossy and the sauce is absorbed. Remove from heat and drizzle with sesame oil. Toss once more.
07 - Pack hot steamed rice firmly into a small bowl or ramekin, then invert it onto each plate to form a compact cylinder. Spoon the beef and cabbage over and around the rice. Garnish with the green onion tops and sesame seeds and serve immediately.

# Good to know:

01 - Best served immediately after stacking so the rice holds its shape.
02 - Ground beef must reach 160°F (71°C) internal temperature per USDA guidelines.

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