David Prince
Hands-On Time
25 Mins
Total Time
25 Mins
Serves 4

Bags of pre-shredded cabbage save time, but shredding your own shaves a few bucks off the grocery bill. Rinse the cabbage under cold water, then discard any wilted leaves. Quarter the head, take out the core, and slice one wedge at a time into long horizontal strips. (You can achieve an even finer shred in a food processor.) Look for plum sauce in your grocery store’s Asian food aisle; the brown condiment has a sweet and sour flavor, and it’s often used in Chinese cuisine with spring rolls or duck. And the best substitute for rice vinegar, if you don’t have a bottle, use cider vinegar.

How to Make It

Step 1

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Step 2

Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes; stir in the plum sauce.

Step 3

Meanwhile, in a large bowl, whisk together the vinegar, the remaining 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 4

Add the cabbage, scallions, carrots, and cilantro and toss to combine. Serve with the beef.

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