Chinese Ground Beef Cabbage Stir-Fry (Printable)

Savory stir-fry with ground beef, cabbage, and umami sauce—ready in 25 minutes for a low-carb weeknight meal.

# What You'll Need:

→ 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 tbsp soy sauce
08 - 1 tbsp oyster sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp sesame oil
11 - 1 tsp Sriracha or chili garlic sauce (optional)
12 - 1/2 tsp ground white pepper
13 - 1/2 tsp sugar or sweetener of choice (optional)

→ Oils

14 - 1 tbsp vegetable oil

# How-To Steps:

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

# Expert Suggestions:

01 -
  • It comes together faster than waiting for takeout and uses ingredients you probably already have.
  • The cabbage stays crisp and sweet, soaking up all that salty, ginger-laced sauce without turning soggy.
  • You can make it as spicy or mild as you want, and it reheats beautifully for lunch the next day.
02 -
  • Don't overcrowd the pan or the beef will steam instead of brown, so if you're doubling the recipe, cook the meat in batches.
  • Taste the sauce before you add it because soy sauce brands vary wildly in saltiness, and you can always add more but you can't take it back.
03 -
  • Let the wok get really hot before you add the oil, that's how you get the slightly charred, restaurant-style flavor without actually burning anything.
  • If the sauce tastes too salty after mixing, add a tiny splash of water or rice vinegar to mellow it out before pouring it in.
Return