Wok-Seared Beef & Cabbage

Ingredients

• 14 oz (400 g) lean ground beef
• 4 tbsp (60 ml) toasted sesame oil
• 2 onions (200 g)
• 8 garlic cloves (24 g)
• 4 tbsp (60 g) fresh ginger, grated
• 8 cups (840 g) shredded cabbage
• 4 carrots (240 g)
• 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

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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 and the beef reads 165°F (74°C).
5. Build it in layers on the plate: cabbage, beef, cabbage again, sesame over the top.