Wok-Charred Beef & Cabbage

Ingredients

• 14 oz (400 g) lean ground beef
• 8 cups (840 g) shredded cabbage
• 4 carrots (240 g)
• 2 onions (200 g)
• 8 garlic cloves (24 g)
• 4 tbsp (60 g) fresh ginger
• 4 tbsp (60 ml) toasted sesame oil
• 1 1/2 tbsp (20 ml) low-sodium soy sauce
• 4 tbsp (60 ml) rice vinegar
• 1 1/2 tbsp (28 g) date syrup
• 3 tbsp (24 g) sesame seeds

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Brown the beef hard in half the sesame oil over a high heat, breaking it up, 4 minutes, and lift it out.
2. Add the onion, garlic and grated ginger and cook 2 minutes, until fragrant.
3. Add the cabbage and julienned carrot and stir-fry 5-7 minutes, leaving them to sit between stirs, until the cabbage softens but still crunches.
4. Whisk the soy, vinegar, date syrup and the rest of the oil, return the beef, pour it in and toss 2 minutes, until glossy.
5. Build it in layers on the plate: cabbage, beef, cabbage again, sesame over the top.