Equipment Needed
- A large wok or a very large, heavy-bottomed skillet (this is key for proper stir-frying!)
- A good chef’s knife and cutting board
- A small bowl for mixing the sauce
- A spatula or wok turner
- A microplane or fine grater for the ginger
- Measuring spoons and cups
Step-by-Step Instructions
First, I get everything prepped. This is a mise en place recipe, meaning having everything chopped, measured, and ready to go is crucial because once you start cooking, it moves fast. I slice the cabbage, julienne the carrot, mince the garlic and ginger, and slice those green onions, keeping the white parts separate from the green. In a small bowl, I whisk together all the sauce ingredients until the cornstarch is fully dissolved. This prep work is my quiet moment before the delicious storm.
Now, I heat my large wok or skillet over medium-high heat and add one tablespoon of the neutral oil. Once it’s shimmering, I add the ground beef, breaking it up with my spatula. Here’s a tip I learned the hard way: let it sit for a minute to get a good sear on one side before you start breaking it up. You want some browned, crispy bits, not just steamed gray meat. I cook it until it’s just browned through, then I scoop it out onto a plate, leaving the flavorful drippings behind.
Into that same hot wok, I add the remaining tablespoon of oil and the magical sesame oil. The aroma is instant heaven. I toss in the white parts of the green onions, the garlic, and ginger, and stir-fry for just 30-60 seconds—until fragrant but not burnt! Then, I throw in the carrot and cabbage. This will look like a mountain, but don’t panic. I keep tossing and stirring; the cabbage wilts down dramatically in just 4-5 minutes. I like it when the edges get a few little brown, caramelized spots.
Finally, I push the veggies to the side, give my sauce a quick re-whisk (the cornstarch settles), and pour it into the center of the wok. It will bubble and thicken almost immediately. Once it’s glossy, I toss everything together, add the cooked beef back in, and stir until it’s all beautifully coated and heated through. I finish it by turning off the heat and stirring in the reserved green onion tops. The whole process, from first sizzle to last stir, takes about 15 minutes.(See the next page below to continue…)