Careme

Ingredients

• 85/15 ground beef 1 lb $8.49
• Organic green cabbage 1/2 small head, thinly sliced $1.99
• White mushrooms 8 oz, sliced $2.49
• Green onion 3 stalks, sliced $1.29
• Yellow onion 1/2 medium, thinly sliced $1.49
• Organic ginger puree 1 tablespoon $3.99
• Lime 1 $0.69
• Soy sauce 3 tablespoons pantry
• Brown sugar or honey 1 teaspoon pantry
• Neutral oil 1 tablespoon pantry
• Dried noodles or spaghetti 6 oz pantry

Instructions

1. Prep all ingredients first. Thinly slice 1/2 small head Organic Green Cabbage ($1.99), slice 8 oz White Mushrooms ($2.49), thinly slice 1/2 medium Yellow Onion ($1.49), and slice 3 stalks Green Onion ($1.29). Measure 1 tablespoon Organic Ginger Puree ($3.99), 3 tablespoons soy sauce, and 1 teaspoon brown sugar or honey. Cook 6 oz dried noodles or spaghetti in salted water until just tender, then drain.
2. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add 1 lb 85/15 Ground Beef ($8.49) and cook, breaking it up, until browned and slightly crisp in spots, about 6 to 8 minutes. Season lightly with black pepper.
3. Add the 1/2 sliced yellow onion, the 8 oz sliced mushrooms, and the 1 tablespoon ginger puree to the beef. Cook for 3 to 4 minutes until the mushrooms shrink and the onion softens.
4. Add the sliced 1/2 head cabbage and stir-fry for 3 to 5 minutes until wilted but still a little crisp. Stir in 3 tablespoons soy sauce, 1 teaspoon brown sugar or honey, and the juice of 1 Lime ($0.69).
5. Add the cooked 6 oz noodles to the skillet and toss well so the noodles absorb the sauce. If it looks dry, add 2 to 3 tablespoons water to loosen it.
6. Finish with the sliced green onion and serve hot. For extra brightness, offer additional lime wedges at the table.