Save My wok was still cold when I realized I had nothing thawed for dinner except a pound of ground beef and half a cabbage that had been sitting in the crisper for three days. I tossed them together with whatever sauces I could grab from the fridge door, and twenty minutes later, my husband looked up from his bowl and asked why I didn't make this every week. Sometimes the best recipes are born from a near-empty fridge and a tight deadline.
I made this for my sister when she was trying to cut carbs but missed her favorite Chinese takeout. She ate two servings straight from the pan, standing at the stove, and declared it better than anything she'd ordered. Now she texts me every few weeks asking for the sauce ratio because she never writes it down.
Ingredients
- Lean ground beef: The star protein that browns beautifully and soaks up the sauce, lean works best so the dish doesn't get greasy.
- Green cabbage: Slice it thin so it cooks quickly and keeps that perfect tender-crisp bite, it adds bulk and sweetness without weighing you down.
- Green onions: Use the white parts early for a sharp bite and save the green tops for a fresh, bright garnish at the end.
- Garlic and ginger: These two are non-negotiable, they fill your kitchen with that unmistakable stir-fry aroma and add deep, warm flavor.
- Carrot: Totally optional, but a handful of julienned carrot adds a pop of color and a hint of sweetness.
- Soy sauce: The salty backbone of the sauce, use tamari if you need it gluten-free.
- Oyster sauce: This is what gives the dish that rich, umami depth you can't quite put your finger on.
- Rice vinegar: A splash of acidity to balance all the savory richness and keep things bright.
- Sesame oil: Just a tablespoon brings a toasty, nutty finish that makes everything taste more authentic.
- Sriracha or chili garlic sauce: For those nights when you want a little heat to wake up your taste buds.
- White pepper: It has a sharper, more floral kick than black pepper and is traditional in Chinese cooking.
- Vegetable oil: A neutral oil with a high smoke point for stir-frying over high heat without burning.
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 within reach of the stove so you can pour it in without scrambling.
- Brown the beef:
- Heat the 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 to get a nice brown crust, then stir and cook until no pink remains, 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. Your kitchen should smell amazing right about now.
- Stir-fry the cabbage:
- Add the sliced cabbage and carrot if using, then stir-fry for 5 to 7 minutes, tossing frequently. The cabbage will wilt down but should still have a little crunch left in it.
- Add the sauce:
- Pour the sauce over everything and toss well to coat every piece of beef and cabbage. Cook for another 1 to 2 minutes until the sauce thickens slightly and clings to the ingredients.
- Garnish and serve:
- Remove from heat, sprinkle the green parts of the onions over the top, and serve hot. If you like, add toasted sesame seeds or crushed peanuts for extra crunch.
Pin it The first time I served this to my kids, they were suspicious of the cabbage, but after one bite they stopped talking and just ate. My youngest asked if we could have it again the next night, and I realized I'd stumbled onto something that could become a weekly staple without anyone complaining.
Swaps and Substitutions
Ground beef is classic here, but I've made this with ground turkey, pork, and even chicken when that's what I had on hand. Each one works beautifully, though pork adds a little extra richness and turkey keeps it super lean. If you want to go meatless, crumbled firm tofu or tempeh can step in, just press out the moisture first and give it a good sear.
Serving Suggestions
This dish is hearty enough to eat on its own, but it's also perfect over cauliflower rice if you're keeping carbs low or jasmine rice if you're not. I love it with a fried egg on top for breakfast the next morning, the runny yolk mixes into the sauce and makes everything even richer. A side of cucumber salad or quick pickled radishes adds a cool, crunchy contrast.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to four days, and honestly, the flavors get even better as they sit. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring in between. I don't recommend freezing this because the cabbage can get mushy when thawed, but if you do, undercook the cabbage slightly before freezing.
- Let the stir-fry cool completely before storing to avoid condensation and sogginess.
- Reheat only what you plan to eat, the texture stays better that way.
- If the sauce has thickened too much in the fridge, a teaspoon of water brings it back to life.
Pin it This stir-fry has become my go-to when I need something fast, filling, and full of flavor without a lot of fuss. I hope it becomes one of those recipes you reach for on busy nights when you want something that tastes like you tried, even when you didn't have much time.
Frequently Asked Questions
- → Can I use a different protein instead of ground beef?
Yes, you can substitute ground chicken, pork, or turkey for the beef. Adjust cooking time as needed to ensure the meat is fully cooked through.
- → How do I make this stir-fry gluten-free?
Use tamari instead of regular soy sauce and choose a gluten-free oyster sauce. Always check labels to confirm products are certified gluten-free.
- → What can I serve with this stir-fry?
For a low-carb option, serve over cauliflower rice. You can also pair it with steamed jasmine rice, quinoa, or enjoy it on its own as a complete meal.
- → How can I add more vegetables to this dish?
Add bell peppers, snap peas, mushrooms, or bok choy during the stir-frying step. Just ensure vegetables are cut uniformly for even cooking.
- → Can I prepare this stir-fry ahead of time?
Yes, you can cook it in advance and store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
- → How do I adjust the spice level?
Add more Sriracha or chili garlic sauce for extra heat, or omit it entirely for a mild version. You can also sprinkle red pepper flakes to taste.