Chinese Ground Beef Cabbage Stir-Fry

My wok was still cold when I realized I had nothing defrosted for dinner. I grabbed ground beef from the fridge, spotted half a cabbage wilting in the crisper, and decided to trust my instincts. Twenty minutes later, my kitchen smelled like a corner restaurant in Chinatown, and my family looked up from their phones. That night taught me that the best meals don't always come from a plan.

I made this for my sister during her first week of eating low-carb, and she nearly cried with relief. She had been surviving on sad salads and boiled chicken, convinced flavor was off-limits. When she tasted the savory sauce clinging to the beef and cabbage, she asked for the recipe three times before she even finished her bowl. Now she makes it every Sunday and meal-preps it for the week ahead.

Ingredients

• Lean ground beef: The foundation of this dish, it browns beautifully and soaks up the sauce without turning greasy or heavy.
• Green cabbage: I used to think cabbage was boring until I learned to slice it thin and stir-fry it fast, it becomes silky and sweet with just enough bite.
• Green onions: Use both the white and green parts, the whites go in early for depth, the greens at the end for a fresh pop of color.
• Garlic and ginger: These two are non-negotiable, they create that unmistakable warmth and fragrance that makes your kitchen smell like magic.
• Soy sauce: The backbone of the sauce, it adds salt and umami in a way that plain salt never could.
• Oyster sauce: This is the secret ingredient that gives the dish its rich, glossy finish and deep savory flavor.
• Rice vinegar: A splash of brightness that cuts through the richness and keeps everything balanced.
• Sesame oil: Just a tablespoon brings a toasted, nutty aroma that ties the whole dish together.
• Sriracha or chili garlic sauce: Optional, but I always add it because I love the gentle heat that sneaks up on you.
• White pepper: It has a sharper, more floral bite than black pepper and feels more authentic in Chinese cooking.
• Vegetable oil: You need something with a high smoke point for stir-frying over high heat without burning.

Instructions

Mix the sauce:

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar until smooth. Having this ready before you start cooking will save you from scrambling later when the heat is on.

Brown the beef:

Heat vegetable oil in a large wok or skillet over medium-high heat, then add the ground beef and break it apart with a spatula. Let it sit undisturbed for a minute or two so it gets a nice sear, then continue breaking it up until browned and cooked through, about 4 to 5 minutes total.

Add aromatics:

Toss in the garlic, ginger, and white parts of the green onions, stirring constantly for about a minute. You will know its ready when the smell hits you and makes your mouth water.

Stir-fry the cabbage:

Add the sliced cabbage and carrot if using, then stir-fry for 5 to 7 minutes, tossing frequently. The cabbage should soften and shrink but still have a little crunch when you bite into it.

Coat with sauce:

Pour the prepared sauce over everything and toss well to coat every piece. Cook for another 1 to 2 minutes, letting the sauce reduce slightly and cling to the beef and vegetables.

Garnish and serve:

Remove from heat and scatter the green parts of the green onions over the top. Serve immediately while its still steaming hot.

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One rainy Tuesday, I served this over cauliflower rice to my skeptical husband who swore he would never give up real rice. He cleaned his bowl, went back for seconds, and admitted it was one of the best dinners I had made all month. Sometimes the meals that start as experiments end up as the ones you make again and again, the ones that feel like home.

Swaps and Substitutions

You can easily swap the ground beef for ground chicken, pork, or turkey depending on what you have on hand or what sounds good. I have also made this with ground lamb when I was feeling adventurous, and the richness paired beautifully with the ginger and sesame. If you are avoiding soy, coconut aminos work in place of soy sauce, though the flavor will be slightly sweeter and less salty.

Storage and Reheating

This stir-fry keeps well in the fridge for up to four days in an airtight container, and it actually tastes even better the next day after the flavors have had time to meld. I reheat it in a skillet over medium heat with a splash of water to loosen the sauce, though you can also microwave it in short bursts. The cabbage will soften a bit more as it sits, but it still holds up surprisingly well and does not turn mushy.

Serving Suggestions

I love serving this straight from the wok as a one-pan meal, but it also pairs beautifully with steamed jasmine rice, cauliflower rice, or even zucchini noodles. For a little extra crunch and richness, I sometimes top each bowl with toasted sesame seeds or a handful of chopped roasted peanuts. On nights when I want to stretch the meal further, I will add a fried egg on top, the runny yolk mixes into the sauce and makes everything feel indulgent.

• Top with a fried egg for extra richness and protein.
• Serve alongside a simple cucumber salad dressed with rice vinegar and sesame oil.
• Double the batch and pack it into meal prep containers for easy lunches all week.

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This dish has become my go-to when I need something fast, flavorful, and filling without a long grocery list or complicated technique. I hope it becomes one of those recipes you turn to on busy nights when you want to feel like you actually cooked something real.

Recipe FAQs

→ Can I substitute ground beef with other proteins?

Yes, ground chicken, pork, or turkey work excellently in this stir-fry. Adjust cooking time as needed to ensure the meat is fully cooked through.

→ How do I make this gluten-free?

Replace regular soy sauce with tamari and ensure your oyster sauce is labeled gluten-free. Always check all sauce labels for hidden gluten ingredients.

→ What can I serve with this stir-fry?

For a low-carb meal, serve over steamed cauliflower rice. You can also pair it with regular steamed rice, noodles, or enjoy it on its own as a complete one-pan dish.

→ How long does this keep in the refrigerator?

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Reheat in a skillet or microwave until heated through.

→ Can I add more vegetables to this dish?

Absolutely! Bell peppers, snap peas, mushrooms, or bok choy all make great additions. Add them when you stir-fry the cabbage, adjusting cooking time as needed.

→ Is this dish spicy?

The base version is mild with subtle heat from white pepper. Sriracha is optional, so you can easily adjust the spice level to your preference or omit it entirely.