Chinese Ground Beef Cabbage Stir-Fry (Printable Version)

Quick savory stir-fry with ground beef, cabbage, and rich umami sauce. Low-carb, dairy-free, ready in 25 minutes.

# Ingredient List:

→ Proteins

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 small head green cabbage (about 1.5 lb), cored and thinly sliced
03 - 3 green onions, sliced
04 - 2 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 1 medium carrot, julienned (optional)

→ Sauces & Seasonings

07 - 3 tablespoons soy sauce or tamari
08 - 1 tablespoon oyster sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 teaspoon sriracha or chili garlic sauce (optional)
12 - 1/2 teaspoon ground white pepper
13 - 1/2 teaspoon sugar or sweetener (optional)

→ Oils

14 - 1 tablespoon vegetable oil

# How to Make:

01 - Combine soy sauce, oyster sauce, rice vinegar, sesame oil, sriracha if desired, white pepper, and sugar in a small bowl. Set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until browned and cooked through, approximately 4 to 5 minutes.
03 - Add minced garlic, grated ginger, and the white portion of sliced green onions. Stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and julienned carrot if using. Stir-fry for 5 to 7 minutes until cabbage is tender yet retains its crispness.
05 - Pour prepared sauce over the mixture and toss thoroughly to coat all ingredients. Cook for 1 to 2 minutes until heated through and sauce slightly reduces.
06 - Remove from heat and garnish with green portions of green onions. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It cooks faster than ordering takeout and tastes better too.
  • The cabbage stays crisp and sweet, never soggy or limp.
  • You get a full, satisfying meal without rice or noodles weighing you down.
  • The sauce clings to everything, so every bite is packed with flavor.
02 -
  • Don't crowd the wok or the beef will steam instead of brown, and you'll lose that caramelized flavor.
  • If your cabbage releases too much water, crank up the heat and let it evaporate before adding the sauce.
  • Taste the sauce before you pour it in, because some soy sauces are saltier than others and you might need to adjust.
03 -
  • Let your wok get smoking hot before you add the oil, that's the secret to restaurant-style stir-fry at home.
  • Prep all your ingredients before you start cooking, because once the heat is on, there's no time to stop and chop.
  • If you don't have oyster sauce, hoisin works in a pinch, though it's a little sweeter and thicker.
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