Hoisin Beef and Cabbage

Well color me surprised, I really liked this dish.  My youngest got it off one of those packaged meals sent to your door and all you have to do is put it together and voila!  I can see the attraction, especially in the pandemic where shopping is risky and inspiration might have worn thin after months of doing your own menu planning.

So this, which uses ground beef (something people who got a pandemic cow have a lot of), is lickedy split quick to mak on a weeknight, and start the rice first because it will be the rate limiting step to getting food on the table.  I used a pound of beef and 1 1/2 times the recipe.

10 ounce Ground Beef

2 unit Scallions

4 ounce Coleslaw Mix or shredded cabbage

4 tablespoon Sweet Soy Glaze

2 tablespoon Hoisin Sauce

1 teaspoon Sriracha

1 teaspoon Vegetable Oil 

1 tablespoon Butter 

Salt

Pepper

Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in the next step). TIP: If there’s excess grease in your pan, carefully pour it out.

Once beef is browned, stir in scallion whites and coleslaw mix. Cook, stirring occasionally, until veggies are wilted and beef is cooked through, 2-3 minutes. • Stir in sweet soy glaze and hoisin.

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice between bowls and top with beef mixture. Drizzle with sriracha to taste and sprinkle with scallion greens. Serve.