My husband and I will soon be entering a transition period in which our “home roles” reverse. I will be launching a career and he will be staying home with our kids more frequently to accommodate my work schedule. This means that I will be letting him take the reigns in the kitchen a little more often. This is a beautiful thing and is one of the reasons why I started this blog. I wanted a place where all of our favorite recipes could live and be accessed from anywhere by anyone. I will admit that I am a little concerned about this transition as my dearest husband has trouble making mac-n-cheese from a box with clearly listed instructions… That said, I took on the hunt for this recipe as a challenge to find a dish similar to the meals my husband makes when he has to cook. There are a few things he can whip up for dinner really well and his go-to dish is ground beef tacos. This recipe is as easy as ground beef tacos, takes about the same amount of time, and the flavor is phenomenal. I am confident that my husband can pull this recipe off. This recipe was adapted from a fabulous recipe blog called Budget Bytes. I highly recommend Budget Bytes to everyone as the dishes look delicious and the author, Beth, breaks everything down financially for people like me who like to eat under budget.
Time: 45 minutes
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp sriracha sauce
- 1 tbsp brown sugar
- 1bsp canola oil (or whatever unflavored oil you like to use to brown/cook your meat)
- 1 lb ground beef
- 5 cloves of garlic, chopped fine
- 1 tbsp grated ginger
- 1 small head of green cabbage, sliced into strips
- 1 lb bag of carrots, peeled and sliced with a potato peeler
- 1 bunch of green onions, rinsed and sliced
- 5 oz can of water chestnuts, drained and diced
- extra sriracha to top the dish (optional)
- Rice noodles to top the dish (optional)
- In a small bowl combine the soy sauce, sesame oil, sriracha and brown sugar. Mix until combined and set aside.
- Heat canola oil over a medium flame and add the ground beef. Once the beef is mostly cooked add the garlic and ginger and continue to cook until fragrant.
- Add in the reserved sauce you made in the first step along with the sliced cabbage and carrots. Toss this mixture together and cook until the cabbage is tender crisp.
- Add the green onions and water chestnuts. Cook until the water chestnuts are just heated through. You don’t want to cook it too long or the green onions and water chestnuts will begin to loose their crunch.
- Plate the stir fry and add your optional toppings. We used crunchy rice noodles and a drizzling of extra sriracha.
- Serve and enjoy!
*Photo is an original belonging to me