Chinese Ground Beef Cabbage Stir-Fry

My neighbor once knocked on my door at six in the evening holding a wilted cabbage and a pound of ground beef, asking if I could help her throw together something fast. We ended up in my kitchen with the wok already smoking, garlic sizzling before we even had a plan. What came out of that impromptu session was this stir-fry: savory, quick, and so satisfying we made it three more times that month. It has since become my go-to whenever I need dinner on the table in under half an hour. The cabbage gets just tender enough to soak up all that umami without losing its bite.

I made this for my brother when he was trying to cut carbs but still craved something hearty and flavorful. He was skeptical about cabbage being the star, but after his second helping, he admitted it tasted better than the beef and broccoli he used to order. We sat at the table with our bowls, and he kept asking what was in the sauce. The answer was simpler than he expected, just a handful of pantry staples mixed together. That night, this dish earned a permanent spot in my weeknight rotation.

Ingredients

• Lean ground beef: This is the protein base, and using lean beef keeps the dish from getting greasy while still delivering rich, savory flavor.
• Green cabbage: The real hero here, it wilts just enough to stay tender but keeps a satisfying crunch that balances the soft beef.
• Green onions: Both the white and green parts add layers of flavor, the whites cook down with the aromatics and the greens finish with a fresh bite.
• Garlic and ginger: These two create that unmistakable aromatic base that makes the whole kitchen smell like a Chinese restaurant.
• Carrot: Optional, but it adds a pop of color and a slight sweetness that plays nicely with the savory sauce.
• Soy sauce: The backbone of the sauce, bringing deep umami and saltiness, and you can swap it for tamari if you need it gluten-free.
• Oyster sauce: This adds a glossy, slightly sweet richness that ties everything together.
• Rice vinegar: A splash of acidity cuts through the richness and brightens the whole dish.
• Sesame oil: Just a tablespoon gives a toasted, nutty aroma that makes the stir-fry taste complete.
• Sriracha or chili garlic sauce: Optional, but if you like a little heat, this is the easiest way to add it without overpowering the other flavors.
• White pepper: It has a sharper, more floral heat than black pepper and is traditional in Chinese cooking.
• Vegetable oil: A high smoke point oil like canola or peanut oil is essential for getting that proper stir-fry sear.

Instructions

Mix the sauce:

In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar until smooth. Set it aside so the flavors can meld while you cook.

Brown the beef:

Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers. Add the ground beef and break it up with a spatula, cooking until browned and cooked through, about 4 to 5 minutes.

Add the aromatics:

Toss in the garlic, ginger, and the white parts of the green onions. Stir-fry for about 1 minute until fragrant and the garlic just starts to turn golden.

Stir-fry the cabbage:

Add the sliced cabbage and carrot if using. Toss everything together and stir-fry for 5 to 7 minutes, until the cabbage is just tender but still has some crispness.

Coat with sauce:

Pour the sauce over the beef and cabbage mixture and toss well to coat everything evenly. Cook for another 1 to 2 minutes until the sauce reduces slightly and clings to the ingredients.

Garnish and serve:

Remove from heat and sprinkle with the green parts of the green onions. Serve hot, straight from the wok.

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The first time I served this to a group of friends, one of them asked if I had ordered it from somewhere because it tasted just like what she used to get at her favorite spot downtown. I told her it took me less time to make than it would have taken to drive there and back. She grabbed the recipe before she left, and now she texts me photos of her own version every few weeks. Thats when I realized this dish wasnt just quick, it was the kind of recipe people actually remember and make again.

Serving Suggestions

This stir-fry is hearty enough to eat on its own, but if you want to stretch it or add more texture, serve it over steamed cauliflower rice for an even lower-carb option. You can also spoon it over regular jasmine rice or rice noodles if carbs arent a concern. A sprinkle of toasted sesame seeds or chopped roasted peanuts on top adds a nice crunch and a bit of richness. I like to serve it with a side of quick pickled cucumbers or a simple cucumber salad to cut through the savory richness.

Swaps and Substitutions

Ground beef is classic here, but Ive made this with ground chicken, pork, and turkey, and they all work beautifully. If you want to make it vegetarian, crumbled firm tofu or tempeh can replace the meat, just press the tofu well and cook it until golden. For the cabbage, Napa cabbage works too and cooks a bit faster, so watch the timing. If you cant find oyster sauce, hoisin sauce is a decent substitute, though itll be a little sweeter. And if youre out of sesame oil, a tiny drizzle of toasted sesame seeds at the end can give you a hint of that nutty flavor.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. The cabbage softens a bit more as it sits, but the flavor actually deepens overnight, which I dont mind at all. Reheat it in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring occasionally until warmed through. You can also microwave it, but the texture stays better on the stovetop.

• If you plan to meal prep, slightly undercook the cabbage so it doesnt turn mushy when reheated.
• Store the green onion garnish separately and add it fresh when you reheat for the best color and flavor.
• This stir-fry doesnt freeze as well because the cabbage gets watery, so I recommend making only what youll eat within a few days.

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This stir-fry has become one of those recipes I reach for when I want comfort without the wait, and it never lets me down. I hope it becomes a regular in your kitchen too, because sometimes the simplest dishes are the ones that stick around the longest.

Recipe FAQs

→ Can I use a different type of ground meat?

Yes, ground chicken, pork, or turkey work perfectly as substitutes for beef. Adjust cooking time slightly if using leaner meats to prevent drying out.

→ How do I make this gluten-free?

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

→ What can I serve with this stir-fry?

Serve over steamed cauliflower rice for a low-carb option, or with regular jasmine rice for a heartier meal. It also pairs well with quinoa or rice noodles.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through, adding a splash of water if needed.

→ Can I add more vegetables to this dish?

Absolutely. Bell peppers, snap peas, mushrooms, or broccoli make excellent additions. Add firmer vegetables with the cabbage and softer ones near the end of cooking.

→ Is this dish spicy?

The base version has mild heat from white pepper. Sriracha is optional, so you can adjust the spice level to your preference or omit it entirely for a milder dish.