Chinese Ground Beef Cabbage Stir-Fry (Printable Version)

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

# What You'll Need:

→ Proteins

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 small head green cabbage, 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

→ Sauces and 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
12 - 1/2 teaspoon ground white pepper
13 - 1/2 teaspoon sugar or sweetener

→ Oils

14 - 1 tablespoon vegetable oil

# Method:

01 - Combine soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar in a small bowl. Mix thoroughly and set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add ground beef and cook while breaking apart with a spatula until browned and cooked through, approximately 4 to 5 minutes.
03 - Add minced garlic, grated ginger, and the white portions of green onions to the beef. Stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and julienned carrot to the wok. Stir-fry for 5 to 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 to 2 minutes until heated through and sauce is slightly reduced.
06 - Remove from heat and garnish with the green portions of green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • It transforms forgotten vegetables and basic pantry staples into something that tastes like you ordered takeout.
  • The cabbage gets sweet and tender while staying just crisp enough to feel satisfying.
  • You can have this on the table faster than delivery could arrive at your door.
02 -
  • Do not overcrowd the pan or the beef will steam instead of brown, if your wok is small, cook the beef in two batches.
  • Slice the cabbage as thin as you can, thick chunks take forever to cook and never get that perfect tender-crisp texture.
  • Have all your ingredients prepped and lined up before you turn on the heat, stir-frying moves fast and there is no time to chop garlic mid-cook.
03 -
  • Let your wok get smoking hot before you add the oil, high heat is what gives stir-fry that slightly charred, restaurant-quality flavor.
  • Taste the sauce before you add it and adjust the heat, saltiness, or sweetness to your preference, every brand of soy sauce and oyster sauce is a little different.
  • If you like more vegetables, throw in sliced bell peppers, snap peas, or mushrooms along with the cabbage for extra color and texture.
Go Back