Dice the potatoes into small 1/2-inch cubes and set aside—smaller pieces brown faster and more evenly. Mince the garlic, grate the ginger, dice the onion, shred the cabbage into thin 1/4-inch strips, and slice the scallions. Having everything prepped and ready is essential for stir-frying, where timing is everything. Heat your oven to 400°F and start roasting the diced potatoes tossed with a tablespoon of olive oil, salt, and pepper on a baking sheet—they'll cook while you handle the main components.

Heat 1/3 cup olive oil in a large skillet over medium-high heat and add the diced onion with 1/2 teaspoon of salt. Cook for 8-10 minutes, stirring occasionally, until the onions become translucent and begin to caramelize at the edges—this develops sweetness and depth of flavor. I like to let the onions sit undisturbed for a minute or two between stirs to build that golden color, which adds complexity to the whole dish.

Stir the minced garlic and grated ginger into the caramelized onions and cook for 30 seconds until fragrant, then immediately add the ground beef. Break the beef into small, crumbly pieces as it cooks over medium-high heat for 5-7 minutes until no pink remains and the meat develops a nice golden-brown color. The quick bloom of garlic and ginger before the beef prevents them from burning while maximizing their flavor impact on the meat.

Once the beef is browned, add the remaining 1 teaspoon salt, 3/4 teaspoon red pepper flakes, and a generous grind of fresh black pepper. Stir everything together and let it cook for about 2 minutes so the spices can toast slightly and distribute evenly throughout the meat. The heat mellows the red pepper flakes while allowing the black pepper to bring sharp, peppery notes that complement the beef beautifully.

Add the shredded cabbage and 1/3 cup soy sauce to the beef mixture, stirring constantly for 4-5 minutes until the cabbage is wilted and tender but still has a slight bite to it. The soy sauce will coat everything and add a savory umami depth. I find that using reduced-sodium soy sauce gives you more control over the salt level, so you can taste and adjust as needed rather than ending up with an oversalted dish.

While the cabbage finishes wilting, cook the scrambled eggs in a separate skillet over medium heat with a tablespoon of butter until they're soft and creamy. Check on your roasted potatoes—they should be golden and crispy by now. Top the beef and cabbage mixture with the sliced scallions and the scrambled eggs, then serve alongside or mixed with the roasted potatoes for a complete, high-protein meal.