¼ cup soy sauce

¼ cup brown sugar

2 tsp sesame oil

2-3 tbsp fresh ginger, grated

1 lb ground beef

4 cloves garlic, peeled and minced

1 cup carrots, julienned or shredded

2 cups cabbage, shredded or coarsely chopped

1 pack bean sprouts, (about 3 cups)

Combine the seasoning sauce (soy sauce, sugar, sesame oil and fresh ginger). We love ginger so we use the full 3 tablespoons but adjust it to your taste. Set aside.

In medium heat, cook the ground beef in a skillet or wok until the meat changes its color. No need to add oil if your beef is 80/20 or has a little bit of fat. Add the minced garlic and continue to cook until the beef is deep-brown in color and crunchy.

Increase the heat, add the carrots and saute for about 1 minute. Add the cabbage and bean sprouts and cook for another minute.

Pour all the sauce into the beef and veggie mixture and mix well. Cook just until everything is heated through – another minute or so. Serve immediately on top of rice

NOTES

This is a quick stir-fry so ensure that all veggies have been prepped and ready to be added once you start cooking as they cook fast. They need to be cooked just until tender-crisp and not mushy.

*found this recipe on https://www.manilaspoon.com/