Beef and Cabbage Stir Fry Recipe with Hoisin

How to make it

1. Rinse jasmine rice until water runs clear, then combine rice and 2 cups of water in a pot and bring to a boil. Cover, reduce heat to low, and cook for 12–15 minutes until tender; alternatively, cook the rice in a rice cooker according to the manufacturer’s instructions. Remove from heat and let steam while you prepare the beef.
2. Heat neutral oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until deeply browned and slightly crispy, about 6–7 minutes.
3. Add Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger, cook for 30 seconds until fragrant, then add napa cabbage and carrot. Stir-fry for 2–3 minutes until just softened but still crisp.
4. Add Lee Kum Kee Hoisin Sauce, Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Premium Soy Sauce, and black pepper. Toss well and cook for 1–2 minutes until glossy and coated.

5. Divide rice into bowls, top with the hoisin beef and cabbage mixture, then finish with green onions and a drizzle of Lee Kum Kee Sriracha Chili Sauce.

    

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