Chinese Beef and Cabbage (spicy!)

Cabbage, chinese (pak-choi), raw, 1 head (remove)
Scallions, raw, 3 medium (4-1/8" long) (remove)
Garlic, 12 tsp (remove)
*Ginger Powder, 1 tsp (remove)
*Sweet Cooking Rice Wine, 2 tbsp (remove)
Soy sauce (tamari), 2 tbsp (remove)
Sesame Oil, 2 1tsp (remove)
*Crushed red pepper, 2 tsp (remove)
*Lean Ground Sirloin 10% Fat, 16 oz (remove)

Dice carrots, slice scallions into 1/4" sections, thinly slice Chinese cabbage into 1/4" sections and then cross chop. Saute ground beef in a tsp of olive oil until done. In a separate pan add 2 tsp of olive oil, saute the carrots, add in the scallions, then the garlic and crushed red pepper (saute for a minute or so until fragrant), then add in the cabbage; saute until limp, but not mushy. Toss in the beef and add the rice wine, soy sauce, sesame oil and ginger powder.

Number of Servings: 4

Recipe submitted by SparkPeople user RACERXGIRL.