In a small saucepan, combine 5 oz white rice, 1 1/2 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered off heat until ready to serve.

Finely chop 1 teaspoon garlic and 1 tablespoon peeled fresh ginger. Trim ends from 2 scallions, then thinly slice on an angle.

In a small bowl, combine chopped garlic, 2 oz tamari soy sauce, half of the ginger, 1 tablespoon neutral oil, 1 tablespoon apple cider vinegar (or vinegar of your choice), 1 teaspoon sugar, and a few grinds of pepper, whisking until sugar dissolves. Add more ginger to taste, if desired (save rest for own use).

Heat 2 teaspoons neutral oil in a medium skillet over medium-high. Add 10 oz ground beef and a pinch each of salt and pepper. Cook, breaking up meat into smaller pieces, until deeply browned and cooked through, about 4 minutes. Add 8 oz cabbage blend (two 4 oz packs) and half of the scallions. Cook, stirring, until barely wilted, 1-2 minutes.

Add stir-fry sauce to beef and cabbage. Cook over medium-high heat, stirring, until aromatics are fragrant and sauce just coats beef and cabbage, about 1 minute. Season to taste with salt and pepper. Fluff rice with a fork. Serve rice topped with stir-fry and garnish with remaining scallions. Enjoy!

For extra crunch, add fried Chinese noodles, coarsely chopped roasted salted cashews or peanuts, or a sprinkle of toasted sesame seeds.