1

In a small bowl, whisk together the first eight ingredients (soy sauce through sesame oil). Set the sauce aside.

2

Spray a large nonstick skillet or wok with the avocado oil spray and set over high heat. When warm, add the ground beef to the pan breaking it up with a spatula. Season with salt, pepper, and cook until no longer pink, about 5 to 6 minutes.

3

Add the garlic and ginger, and cook for about 30 seconds or until fragrant, then set ground beef to the side in a bowl or plate.

4

Add the shredded cabbage, carrots, and whites of the scallions to the pan. Cook, stirring frequently, for 3 to 4 minutes, or until the vegetables are softened but still have a slight crunch.

5

Push the veggies to one side of the pan and add the whisked eggs to the empty side. Scramble the eggs until cooked through, then mix them with the veggies.

6

Stir in the remaining scallions, soy sauce, and rice vinegar. Cook for an additional 1 to 2 minutes, then add the ground beef back to the pan to let the flavors meld together.

7

Taste and adjust seasoning with salt and pepper, as needed.

8

Drizzle the reserved sauce over the top, and garnish with fresh cilantro or Thai basil, if desired.

9

Serving size: about 1 1/2 cups