This filling is super versatile. It can be served in lettuce wraps, on tortillas as tacos, or over a bed of rice. I like to serve it with sriracha, sesame seeds and scallions for sprinkling on top, and my quick Pickled Cucumbers and Radishes to make the flavors pop. I like to add extra veggies to my meat dishes to add nutrition, texture and help stretch the meat a bit further.
To make this #dinnerdoneby9am I fully cook the dish in the morning, refrigerate all day, then reheat just prior to serving.
-2 Tbsp sesame oil
-1 inch chunk ginger, minced
-1/4 head red cabbage, shredded
-1/2 red bell pepper, diced
-1 lb ground beef
-3 cloves garlic, minced
-4 green onions, sliced
-1/4 soy sauce or tamari
-1 Tbsp chile garlic sauce or sriracha sauce
-1/4 c brown sugar or honey
-desired toppings; sesame seeds, sliced green onions, sriracha sauce, Pickled Cucumbers and Radishes
Heat sesame oil in a medium pan, over medium heat. Add ginger, cabbage and bell pepper, saute 5 minutes. Add beef, cook, stirring often, until beef has browned. Drain off juices and add garlic and green onions to the pan. Cook 1 additional minute. Add soy sauce/ tamari, chile garlic sauce/ sriracha sauce and sugar/ honey, cook an additional 5 minutes then serve.
