Asian Ground Beef and Napa Cabbage Stir-Fry with Jasmine Rice

Preparation

1. Wash the jasmine rice thoroughly under cold water and cook it according to package instructions in lightly salted water over low heat with the lid on until done.

   ⏱ 15 min

2. Meanwhile, cut the Napa cabbage into strips about two centimeters wide, keeping the firm white stalk parts and the tender green leaves separate from each other.

3. Peel the carrots and ginger, cut the carrots into thin matchsticks, finely grate the ginger, chop the garlic, and slice the spring onions into rings.

4. In a small bowl, whisk together the soy sauce, vegetable broth, toasted sesame oil, and cornstarch until no lumps remain.

5. Heat the rapeseed oil in a large pan or wok over high heat and fry the ground beef vigorously until crumbly, cooked through, and lightly browned.

   ⏱ 6 min

6. Add the garlic, ginger, the white parts of the spring onions, the carrot matchsticks, and the firm white cabbage pieces to the minced beef and fry everything over medium-high heat while stirring.

   ⏱ 4 min

7. Now fold in the tender green cabbage leaves, pour in the prepared seasoning sauce, and bring everything to a brief boil while stirring until the leaves wilt and the sauce becomes glossy and thick.

   ⏱ 2 min

8. Season the stir-fry with freshly ground pepper, serve it over the warm jasmine rice in deep bowls, and sprinkle with the green spring onion tops and sesame seeds.