Chinese Ground Beef Cabbage Stir-Fry

My stove was covered in takeout menus the night I threw this together from what was left in the fridge. Ground beef thawing on the counter, half a cabbage wilting in the crisper, and a bottle of soy sauce I'd been hoarding since who knows when. Twenty minutes later, I was eating straight from the wok, wondering why I'd ever bothered with delivery. It tasted better than anything I could've ordered, and I actually knew what went into it.

I made this for my sister once when she was between paychecks and tired of pasta. She stood in my kitchen, skeptical that cabbage could be the star of anything, then went back for seconds. Now she texts me every few weeks asking for the sauce ratios because she never writes them down. It's become her own weeknight reset meal, the thing she makes when everything else feels too complicated.

Ingredients

• Lean ground beef (1 lb/450 g): The protein base that browns quickly and soaks up the sauce, giving you savory bites in every forkful without extra grease pooling in the pan.
• Green cabbage (1 small head, about 1.5 lb/700 g): Slice it thin so it cooks fast but keeps a slight crunch, the kind that makes each bite feel alive instead of limp.
• Green onions (3, sliced): Use the white parts early for aromatics and save the green tops for garnish so you get both flavor and color.
• Garlic (2 cloves, minced): Fresh is essential here, the jarred stuff just won't give you that sharp, warming punch when it hits the hot oil.
• Fresh ginger (1-inch piece, grated): Grate it fine so it melts into the beef and cabbage, adding a bright, spicy warmth that ties everything together.
• Carrot (1 medium, julienned, optional): Adds a pop of color and a hint of sweetness, though you can skip it if you're keeping carbs extra low.
• Soy sauce (3 tbsp): The salty backbone of the dish, use tamari if you need it gluten-free and it'll taste just as good.
• Oyster sauce (1 tbsp): Brings a deep, slightly sweet umami that makes the whole thing taste like it simmered for hours.
• Rice vinegar (1 tbsp): A little tang to balance the richness and keep the flavors from feeling heavy.
• Sesame oil (1 tbsp): Drizzle it in at the end or mix it into the sauce, either way it adds that toasty, nutty finish.
• Sriracha or chili garlic sauce (1 tsp, optional): Just enough heat to wake up your taste buds without overpowering the ginger and garlic.
• Ground white pepper (1/2 tsp): It has a different kind of warmth than black pepper, more floral and less sharp, perfect for stir-fries.
• Sugar or sweetener (1/2 tsp, optional): A tiny bit to round out the salty and sour, though you can leave it out entirely if you prefer.
• Vegetable oil (1 tbsp): Use something with a high smoke point like canola or peanut oil so it doesn't burn when the wok gets screaming hot.

Instructions

Mix the sauce:

Whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar in a small bowl. Set it next to the stove so you can pour it in without fumbling later.

Brown the beef:

Heat the vegetable oil in a large wok or skillet over medium-high heat, then add the ground beef and break it apart with a spatula until it's browned and cooked through, about 4 to 5 minutes. Don't stir it too much at first or it won't get those nice crispy edges.

Add aromatics:

Toss in the garlic, ginger, and the white parts of the green onions, stirring constantly for about a minute until your kitchen smells incredible and the garlic just starts to turn golden.

Stir-fry the cabbage:

Add the sliced cabbage and carrot if you're using it, then stir-fry for 5 to 7 minutes, tossing frequently so it wilts but stays a little crisp. The cabbage will shrink down fast, so don't panic when it looks like too much at first.

Coat with sauce:

Pour the sauce over everything and toss well to coat, then let it cook for another 1 to 2 minutes until the sauce thickens slightly and clings to the beef and cabbage. Taste it now and adjust with more soy sauce or a pinch of sugar if you want.

Garnish and serve:

Pull the wok off the heat and scatter the green parts of the onions over the top. Serve it hot, straight from the pan if you're eating alone, or in bowls if you're trying to be civilized.

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One night I made this for a friend who swore she hated cabbage, said it reminded her of school cafeterias and boiled vegetables. She ate two bowls and admitted that maybe she just hated bad cabbage. We laughed about it while scraping the wok clean with our forks, and now she requests it every time she comes over. It's funny how one dish can rewrite someone's entire relationship with an ingredient.

Make It Your Own

Swap the ground beef for turkey, chicken, or pork and it'll still work beautifully, just adjust the cooking time if you're using something leaner. I've used ground turkey on nights when I'm trying to be virtuous, and honestly, with all that ginger and garlic, you barely notice the difference. You can also toss in other vegetables like bell peppers, snap peas, or mushrooms if you've got them hanging around, just add them at the same time as the cabbage so everything finishes together.

Serving and Storing

Serve this over cauliflower rice if you want to keep it low-carb, or regular jasmine rice if you're feeding someone who needs the extra fuel. Leftovers keep in the fridge for up to three days and actually taste better the next day once the flavors have melded. I reheat mine in a hot skillet with a splash of water to loosen the sauce, and it comes back to life in under five minutes.

Final Touches

A sprinkle of toasted sesame seeds or chopped roasted peanuts on top adds crunch and makes it feel a little more special, like you put in extra effort even though you didn't. I've also stirred in a beaten egg at the end, scrambling it right into the hot mixture for extra richness and protein. Sometimes I add a squeeze of lime juice just before serving, which isn't traditional but brightens everything up in a way that feels right.

• Double the ginger if you love that sharp, warming kick, it won't overpower anything.
• Use napa cabbage instead of green for a softer, sweeter bite that wilts even faster.
• Make the sauce ahead and keep it in a jar in the fridge so weeknight cooking is even easier.

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This is the kind of recipe that saves you on nights when you're too tired to think but still want something that tastes like you care. Keep the ingredients on hand and you'll never be more than half an hour away from a meal that feels like a small victory.

Questions & Answers

→ Can I substitute the ground beef with another protein?

Yes, ground chicken, turkey, or pork work beautifully in this stir-fry. Adjust cooking time as needed based on the protein you choose, ensuring it reaches a safe internal temperature.

→ How can I make this dish gluten-free?

Use tamari instead of regular soy sauce and check that your oyster sauce is labeled gluten-free. Most brands offer gluten-free versions that work perfectly in this dish.

→ What can I serve with this stir-fry to keep it low-carb?

Cauliflower rice is an excellent low-carb pairing that complements the savory sauce. You can also serve it over zucchini noodles or simply enjoy it on its own as a complete meal.

→ How do I keep the cabbage from getting too soft?

Cook the cabbage over high heat for just 5-7 minutes, stirring frequently. It should be tender yet still crisp. Avoid overcooking to maintain that perfect texture contrast with the beef.

→ Can I prepare this dish ahead of time?

Yes, you can cook it up to 2 days in advance and store in an airtight container in the refrigerator. Reheat in a skillet or wok over medium heat, adding a splash of water if needed to refresh the sauce.

→ Is this stir-fry suitable for meal prep?

Absolutely. Divide into individual portions and refrigerate for up to 4 days. The flavors actually deepen over time, making it even more delicious as leftovers.