SIZZLING SOY-GINGER GROUND BEEF with CARAMELIZED CABBAGE

This Sizzling Soy-Ginger Ground Beef with Caramelized Cabbage is a bold, comforting bowl that brings together simple ingredients and big flavours.

What makes this recipe shine is the way the cabbage is cooked, instead of just wilting, it’s allowed to soften slowly and caramelize slightly in the pan, developing a gentle sweetness that balances the salty soy sauce and the warmth of ginger.

INGREDIENTS Serves 4

450gr mince beef
1 tablespoon sesame oil
250gr green cabbage, thinly sliced
1 small onion, diced
3 cloves garlic, minced
1 teaspoon freshly grated ginger
¼ teaspoon red chili flakes (adjust to taste)
60ml soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 spring onions, finely chopped
15g Coriander chopped
1 tablespoon sesame seeds

METHOD

Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned and cooked through. This should take about 5–7 minutes. Once cooked, remove the beef from the skillet and set it aside.

In the same skillet, add the diced onion and sauté for about 2 minutes, until it begins to soften. Add the minced garlic, grated ginger, and red chili flakes. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant and aromatic.

Add the sliced cabbage to the skillet and toss it with the aromatics. Let it cook for 5–7 minutes, stirring occasionally, until it softens and starts to caramelize slightly. The edges should become tender with a hint of golden color, adding natural sweetness to the dish.

Return the cooked ground beef to the skillet with the cabbage. Pour in the soy sauce, brown sugar, and rice vinegar. Stir well to combine all the ingredients. Let the mixture simmer for 3–4 minutes, allowing the sauce to thicken slightly and coat everything evenly.

Remove the skillet from heat and stir in the chopped spring onions and fresh coriander. Taste and adjust seasoning if needed.

Serve hot in rustic bowls, garnished with sesame seeds. Serve with a cucumber salad for added freshness.