2 Tbsp. heat stable oil
4 cloves of garlic, peeled and minced
2” piece of ginger, peeled and minced
1 lb. ground beef
1 tsp. Chinese five spice (homemade or store bought)
1-¼ tsp. salt
1 heavy pinch red pepper flakes (optional)
3-½ cups cabbage, very thinly sliced into strips
1 red pepper, sliced very thinly
4-5 scallions, greens and some of the white thinly sliced on the bias
2 Tbsp. chopped cilantro
1-½ Tbsp. chopped mint
1-½ tsp. white sesame seeds (optional)
1 lime, cut into 8ths (for serving)
Hot sauce (such as siracha) for serving, if desired
Additional cilantro, scallions, and mint for serving, if desired
• Make sure to prep and assemble everything before proceeding, read through the entire recipe before starting it comes together quickly.
• Add the oil in a large skillet (I used 16") turn onto medium-low heat. Add the garlic, ginger, and spices stir and cook the ginger and garlic until they begin to soften (1-2 minutes). Add the beef and cook through. Gently stir from the bottom frequently while it cooks. Add the cabbage and cook until all the cabbage is tender (approx. 5-6 minutes), add the herbs, sesame seeds, red pepper and scallions when it the cabbage is soft and stir in. Taste and adjust salt.
• Serve immediately with the lime wedges and hot sauce if desired.
Note: Original recipe calls for 4-5 carrots. Adjust for this by adding more cabbage and red peppers (or low gylcemic) vegetables of your choice, if desired.