kosher salt and black pepper
shredded Napa cabbage
large carrots, cut into thin strips
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes; stir in the plum sauce.
- Meanwhile, in a large bowl, whisk together the vinegar, the remaining 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Add the cabbage, scallions, carrots, and cilantro and toss to combine. Serve with the beef.