Preparation

• In a small bowl, whisk together the cornstarch, soy sauce, rice vinegar, hoisin sauce, Sriracha, brown sugar, and 2 teaspoons of minced garlic. Set aside.
• In a large skillet or wok, heat the toasted sesame oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
• Add the remaining minced garlic, ginger paste, diced red pepper, and the white parts of the green onions to the skillet. Sauté for an additional 2-3 minutes, until the peppers are tender and the garlic is fragrant.
• Pour the prepared sauce over the cooked beef and vegetable mixture. Stir well to coat everything evenly and allow it to simmer for about 2-3 minutes until the sauce thickens slightly.
• Remove from heat and stir in the roasted cashews and the green parts of the green onions. Serve the Asian Ground Beef over cooked white rice, or use it to fill lettuce wraps. Top with torn basil and sesame seeds if desired.