In a large wok or skillet over medium-high heat, add the ground beef. Season with salt and pepper. Break it up as it cooks and let it brown fully, until the juices have evaporated and the beef develops crispy, caramelized edges. Do not rush this step.
1 lb ground beef
While the beef cooks, whisk together the teriyaki sauce, honey, chili crisp, and sesame oil in a small bowl. Set aside.
½ cup teriyaki sauce store-bought or use my homemade version, 1 tablespoon honey, 1 tablespoon sesame oil, 1 tablespoon chili crisp optional, 1 tablespoon vegetarian oyster sauce
Once the beef is crispy and the fat has rendered, add the onion, garlic, carrots, and bell pepper to the pan. Saute for 2 to 3 minutes, stirring frequently.
2 carrots, 1 onion, 1 tablespoon garlic, 1 bell pepper
Add the cabbage and stir everything together. Cook for another 2 to 3 minutes until the cabbage is just wilted but still has a little bite.
½ cabbage, sliced thinly
Pour the teriyaki glaze over the beef and vegetables. Toss to coat. If the pan looks dry, add a splash of water or stock. Cook for 1 more minute until everything is glazed and glossy.
Serve immediately over cooked rice. Garnish with sesame seeds and green onions.
Cooked rice for serving, Optional: sesame seeds and green onions for garnish
