Ginger Beef Cabbage Rice Skillet

• beefpatted dry16 oz
• brown rice9 oz
• green cabbagethinly sliced12 oz
• carrotthinly sliced8 oz
• gingergrated5/8 oz
• green onionthinly sliced1
• reduced-sodium soy sauce4 tbsp
• rice vinegar4 tsp
• canola oil4 tsp
• kosher salt1/2 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the cabbage, carrot, and green onion, and grate the ginger. Pat the beef dry, do not rinse it, and season it with kosher salt and black pepper.
2. 2Cook the brown rice according to the package directions until tender and the grains are separate. Keep it covered off the heat.
3. 3Heat the canola oil in a large skillet over medium-high heat. Add the beef and sear for 3-4 minutes, breaking it into crumbles, until browned and the thickest piece reads 145°F (63°C). Transfer it to a clean plate, then wash the board, knife, and hands with soap and water before touching anything else, then rest at least 3 minutes before slicing.
4. 4Add the cabbage, carrot, and ginger to the skillet. Stir-fry for 4-5 minutes, until the vegetables are crisp-tender and the ginger is fragrant.
5. 5Return the beef to the skillet. Add the soy sauce and rice vinegar and cook for 2-3 minutes, until the sauce is glossy and coats the beef. Fold in the rice and green onion, then cook for 1-2 minutes, until steaming hot and well combined.