PREPARATION:
1st Step
Cook the ground beef in a large pan or wok over medium-high heat until it is browned all the way through and has reached the desired doneness, and while it is cooking, break it up into smaller pieces. If it seems essential, drain off the surplus fat.
2nd Step
Chop up some green onions, some garlic, and some ginger, and push the meat to one side of the pan. Sauté for approximately a minute, or until the aroma becomes pleasant.
3rd Step
To the skillet, add the sliced cabbage, the red bell pepper, and the carrots that have been julienned. Toss everything together and wait for the veggies to become more pliable as they wilt.
4th Step
Add the Sriracha sauce, rice vinegar, toasted sesame oil, and soy sauce to the bowl. Stir-frying the mixture for a further two to three minutes will ensure that the flavors are distributed evenly throughout.
My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
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