· 3 tablespoons low sodium soy sauce· 2 tablespoons oyster sauce· 1 tablespoon dark soy sauce· 1 tablespoon hoisin sauce· 2 teaspoons Chinese cooking wine, ((or Mirin, dry sherry, apple cider vinegar, white vinegar, sake, rice wine vinegar))· 1 teaspoon sesame oil· 1 teaspoon white granulated sugar, (or sweetener for low carb -- (OPTIONAL))· 1 tablespoon oil· 1 small onion, (sliced)· 4 cloves garlic, (minced)· 1 teaspoon minced ginger· 1 pound lean ground beef (mince), ((500g) )· 1 head cabbage, (core removed and leaves shredded (8 cups shredded cabbage))· 1 large carrot, (peeled and shredded (1/2 cup shredded))· salt and pepper, (to taste)
Step 1Combine stir fry ingredients in a bowl. Set sauce aside.Step 2Heat cooking oil a large skillet over medium-high heat. Sauté the onion until beginning to soften, about 3 minutes. Cook the garlic and ginger until fragrant, about 30 seconds.Step 3Add the beef, breaking it up with the end of a wooden spoon as it cooks, until browned, about 5 minutes.Step 4Once beef is browned, add half of the sauce to the beef, stir frying to evenly coat.Step 5Add the cabbage and carrots; continue cooking while stirring until the cabbage is wilted. Taste test and season with salt and pepper, if needed. Stir through the remaining sauce. Serve warm.