1. Start by prepping all the veggies: 

• Slice the carrot into thin sticks

• Slice the white part of the spring onion thinly. Dice the green part and set it aside. 

• Peel the outer leaves of the purple cabbage and slice thinly. 

• Peel and grate the ginger thumb. 

• Peel and grate the garlic sauce. 

2. Prep the stir fry sauce by mixing the soy sauce, rice vinegar, sugar, and red chili flakes. Set aside. Prep the serving sauce by mixing the sriracha with the mayonnaise and set it aside too.

3. Heat the wok or pan on high heat with the neutral-tasting cooking oil. 

4. Add the garlic and ginger and fry on medium-high heat until fragrant. Add the ground beef to the wok and cook until is browned. Make sure to separate any big lumps. Set aside.

5. Add a bit more oil to the wok and cook the white part of the onion and the carrot until they start to soften, get golden, and are fragrant. 

6. Add the purple cabbage to the pan and cook for 1 minute until it starts to get a bit soft. 

7. Add the browned meat back to the pan and mix well. 

8. Add the sauce to the pan and cook for 5 minutes stirring constantly. 

9. Serve in a bowl alongside some white rice with the green part of the spring onion as garnish. Optional, you can serve it with some sriracha mayo sauce on top.