Monday, May 6, 2013

Asian-Inspired Ground Beef and Cabbage

Sometimes I just don't plan ahead, even when I know I'm going to have a busy errand running day. I had a few hours till dinner and no idea what I was going to make. Often times I will open the fridge door and bins for inspiration, and sure enough, half a head of cabbage was sitting in the veggie drawer, screaming "do something with me". Inspiration struck and this "Asian-inspired" recipe was born.
This recipe cooks up quickly and is perfect for weeknight meals.

Serves 4

Half a head of green cabbage, sliced thinly
1 pound of ground beef, seasoned with 1 tablespoon garlic powder and a light sprinkle of salt and pepper
1/2 tablespoon canola oil
1/2 tablespoon light butter
1 medium onion, sliced in slivers
1 medium red onion, sliced in slivers
1/2 teaspoon salt
2 medium carrots, matchstick slices
2 stalks of celery, finely minced
3-4 garlic cloves, finely minced
1/8 teaspoon red pepper flakes or to taste
1/2 cup of beef stock
1/4 cup low sodium teriyaki sauce
1 generous tablespoon oyster sauce

Heat a large stainless steel skillet over moderate heat and add the oil and butter, followed by the  onions, sprinkled with 1/2 teaspoon salt. Cook, stirring frequently for 5 minutes. Add celery, carrots, garlic and red pepper flakes and cook for 3-5 minutes or until all vegetables have softened. Lower heat to medium low to avoid scorching vegetables and garlic, if needed. Remove vegetables from pan and set-aside.
In the same pan, crumble the ground beef and cook until no longer pink.
Spread the cabbage evenly over the beef and spread the vegetable layers evenly over the cabbage. Crank the heat up to a medium high, open a "hole" in the center of the vegetable, cabbage and beef mixture so that you can watch when the bottom of the pan starts to darken. Upon darkening, quickly add the beef stock over top in a circular motion and immediately cover and reduce the heat to medium low.  Allow to cook, covered for 3-5 minutes or until most of the beef broth has evaporated. Stir all the layers together until well incorporated, and stir in the teriyaki and oyster sauce. Allow to cook covered for 3 minutes and you are done.

Serve with jasmine rice, sprinkle with chopped green onions.

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