1/2 tablespoon lard
1 pound ground beef
1/2 teaspoon minced ginger
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon ground black pepper
1/2 large head green cabbage sliced
1 red bell pepper thinly sliced
1 cup shredded carrots
3 green onions chopped
3 tablespoons coconut aminos or tamari/soy sauce
1 teaspoon honey
1 tablespoon apple cider vinegar
sesame seeds for garnish
Instructions
- Place a large skillet over medium-high heat and add the lard to the pan.
- Once hot, add the ground beef and minced ginger. Cook until mostly browned, breaking up with a spatula as it cooks — about 5 minutes.
- Add all the spices to the skillet, stir to combine and cook an additional minute until fragrant.
- Add the cabbage, red pepper, carrots and green onions to the pan. Gently toss to combine and let cook over medium heat for about 5-7 minutes until the vegetables have wilted and softened a bit but still have a little texture to them.
- Add the coconut aminos and honey, toss to combine and cook for another 1-2 minutes.
- Pour the apple cider vinegar into the pan, turn off the heat and stir to combine one last time.
- Serve with sesame seeds for garnish.
