Chinese Ground Beef Cabbage Stir-Fry (Print Version)

Quick stir-fry with ground beef, cabbage, and savory umami sauce. Ready in 25 minutes for weeknight dinners.

# What You'll Need:

→ 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 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 (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 It:

01 - In a small bowl, whisk together 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 apart with a spatula, until browned and cooked through, approximately 4 to 5 minutes.
03 - Add minced garlic, grated ginger, and white portion of green onions. 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 remains crisp.
05 - Pour prepared 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 portions of green onions. Serve immediately while hot.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout and tastes just as satisfying.
  • The cabbage stays crisp and sweet, soaking up all that savory, garlicky sauce without turning mushy.
  • You can toss in whatever vegetables are lingering in your fridge and it still works.
  • It reheats beautifully for lunch the next day, sometimes tasting even better.
02 -
  • Don't skip the ginger, I tried it once and the dish tasted flat and one-dimensional.
  • Let the beef brown properly before stirring too much, that caramelized crust adds serious flavor.
  • If your cabbage releases a lot of water, turn up the heat and let it evaporate before adding the sauce.
03 -
  • Prep all your ingredients before you turn on the heat, stir-frying moves fast and you won't have time to chop mid-cook.
  • Use the highest heat your stove can handle, a screaming hot wok gives you that restaurant-quality sear and keeps the cabbage crisp.
  • Taste the sauce before adding it to the pan and adjust the salt, heat, or sweetness to your liking.
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