Makes 4 servings. 30 minute cook time.
Sauce
2 tbsp soy sauce
2 tbsp lime juice, freshly squeezed
1 garlic clove, grated
1 thumb fresh ginger, grated
1 tsp sesame seed oil
½ tbsp rice wine vinegar
½ tsp Worcestershire sauce
3 drops natural liquid smoke
½ tsp black pepper, freshly cracked
½ tbsp Gochujang (or other flavour enhancer, such as Miso paste, Nam Prik Pao, etc.)
Stir-Fry
1 tbsp cooking oil (we use avocado oil)
1 small yellow onion, minced
1 lb ground beef
½ tbsp Chinese five spice powder
½ head green cabbage,
1 carrot
1 bunch fresh coriander, roughly chopped
1 cup cooked rice (we love basmati or jasmine, but use whatever you love)
Combine all sauce ingredients in a jar (we use a mason jar) and shake well.
Using a mandoline slicer (this is our favourite), finely slice the cabbage and carrot (use the julienne blade for the carrot) into a large bowl.
Heat the oil in a heavy bottomed pot or dutch oven on medium-high heat and add the minced onion, cooking until translucent.
Add the ground beef and cook, stirring occasionally, until beef starts to caramelize. Ensure you scrape bottom when stirring.
Stir in the sliced carrot and cabbage and cook for 1-2 minutes.
Move everything to the sides of the pot, forming a well in the middle and exposing bottom of the pot. Pour sauce in this well and let sizzle 1-2 minutes.
Stir everything together, scraping bottom (if there are a lot of stuck bits on the bottom, add 1-2 tbsp of water to help deglaze).
Serve over rice.