Instructions
Step 1: In a large skillet or wok, heat sesame oil over medium-high heat. Add diced onion and sauté for 2 minutes.
Step 2: Add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
Step 3: Stir in the garlic and cook for another 30 seconds until fragrant.
Step 4: Add the chopped cabbage and shredded carrots. Stir-fry for about 5–7 minutes until the vegetables are tender but still slightly crisp.
Step 5: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, ground ginger, and red pepper flakes. Pour the sauce into the skillet and stir to combine.
Step 6: Cook for another 2–3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 7: Top with sliced green onions and sesame seeds before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish reheats well in the microwave or on the stovetop and makes a perfect next-day lunch.
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