Chinese Ground Beef Cabbage Stir-Fry (Print Version)

Quick stir-fry with ground beef, cabbage, and rich umami sauce. Ready in 25 minutes for a satisfying low-carb meal.

# Ingredient List:

→ 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 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 (optional)
12 - 1/2 teaspoon ground white pepper
13 - 1/2 teaspoon sugar or sweetener (optional)

→ Oils

14 - 1 tablespoon vegetable oil

# How to Make:

01 - In a small bowl, combine 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 to 5 minutes.
03 - Add garlic, ginger, and white portion of green onions to the beef. Stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and carrot if using. Stir-fry for 5 to 7 minutes until cabbage is tender yet maintains crispness.
05 - Pour reserved sauce over the mixture and toss thoroughly to coat. Cook for 1 to 2 minutes until heated through and sauce slightly reduces.
06 - Remove from heat and garnish with green portion of green onions. Serve immediately while hot.

# Expert Advice:

01 -
  • It takes only 25 minutes from start to finish, which means you can have a full meal ready faster than most takeout deliveries.
  • The cabbage stays crisp and the sauce clings to every strand, giving you that restaurant-style texture at home.
  • Its low-carb and dairy-free, so it fits easily into most meal plans without feeling like a compromise.
  • You probably already have most of these ingredients in your pantry, making it perfect for those nights when grocery shopping didnt happen.
02 -
  • Dont overcrowd the wok or the beef will steam instead of brown, which means you lose that caramelized flavor.
  • If your cabbage releases too much water, crank up the heat for a minute to evaporate it quickly before adding the sauce.
  • Mix the sauce ahead of time so you can pour it in all at once, stir-frying moves fast and you dont want to be measuring mid-cook.
03 -
  • Use the hottest burner you have and let the wok get really hot before adding the oil, thats the secret to that slight char and restaurant-quality flavor.
  • Prep all your ingredients before you start cooking because once the wok is hot, everything moves fast and theres no time to chop.
  • Taste the sauce before you pour it in and adjust the heat, salt, or sweetness to your preference, its much easier to tweak it in the bowl than in the wok.
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