Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets, bite-sized
  • 1 cup carrots, thinly sliced
  • 1 cup green cabbage, shredded
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/3 cup soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Prepare all ingredients by measuring and chopping them before starting the heat to ensure a rapid cooking process.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and slightly crispy on the edges. Drain excess fat, leaving approximately 1 tablespoon in the pan.
  3. Add the sliced carrots and broccoli florets to the pan and stir-fry for 3 minutes. Incorporate the shredded cabbage, minced garlic, and grated ginger, cooking until vegetables are vibrant and aromatic but still retain a snap.
  4. Whisk together the soy sauce, honey, sesame oil, cornstarch, and water in a small bowl. Pour the sauce over the beef and vegetable mixture, stirring constantly for 1–2 minutes until the sauce transforms into a shimmering, velvety glaze.