1-First step: Mix the sauce Start by making the stir fry sauce in a small bowl. Stir together 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon sriracha, and 1/2 tablespoon brown sugar until the sugar dissolves as much as possible. Set the bowl aside so it is ready when the vegetables and beef are done cooking.

2-Second step: Prep all the vegetables Shred 1/2 head green cabbage as finely as you can so it cooks evenly. Peel and shred 2 carrots, slice 3 green onions, mince 2 cloves garlic, and grate 1 tablespoon fresh ginger. If you prefer a shortcut, pre-shredded coleslaw mix can stand in for the cabbage and carrots.

3-Third step: Brown the beef Heat a large skillet over medium heat, then add 1/2 tablespoon neutral cooking oil. Add 1/2 pound lean ground beef, 2 cloves minced garlic, 1 tablespoon grated ginger, a pinch of salt, and a pinch of pepper. Cook for about five minutes, breaking the beef into small crumbles with a spoon as it browns.

4-Fourth step: Add the cabbage and carrots Once the beef is browned, add the shredded cabbage and carrots directly to the skillet. Stir well so the vegetables mix with the beef and pick up the flavor from the pan. Cook for a few minutes until the cabbage wilts to your preferred texture.

5-Fifth step: Stir in the sauce and green onions Pour the prepared sauce over the skillet mixture and add the sliced green onions. Stir everything together so the beef, cabbage, carrots, and onions are coated evenly. Let it cook for another minute or two so the sauce clings to the vegetables and meat.

6-Final step: Garnish and serve Spoon the beef and cabbage stir fry into bowls and top with 1 tablespoon sesame seeds and a drizzle of 1 tablespoon sriracha if you like extra heat. Serve it as is for a lighter meal, or add rice noodles or white rice for more volume. It also works well with other flavorful sides when you want a fuller dinner spread.