A speedy, one-pan Chinese-style stir-fry featuring savory ground beef, tender cabbage, crisp carrots, and a rich garlic-ginger soy glaze.

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In a large skillet or wok, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spatula.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add cabbage and carrots, stir-frying for 5–6 minutes until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, hoisin, vinegar, sesame oil, and brown sugar.
Pour sauce over the beef and cabbage mixture. Stir well to combine and cook for another 2–3 minutes until heated through and glazed.
Sprinkle with sliced green onions before serving.