Save My kitchen was a mess of takeout menus one Tuesday night when I realized I had ground beef thawing and half a cabbage wilting in the crisper. I tossed them into a hot wok with whatever sauces I could find, and twenty minutes later, my family was scraping their plates clean. That accidental dinner became our most-requested weeknight meal. Now I keep the ingredients stocked because this stir-fry saves me every single time.
I made this for my sister when she was trying to cut carbs, and she ate two bowls without realizing there was no rice involved. The cabbage fills you up the same way noodles do, but with a satisfying crunch that makes every bite interesting. She texted me the next morning asking for the recipe, which is how I knew it was a keeper.
Ingredients
- Lean ground beef: The key is to let it brown without stirring too much so you get those caramelized edges that add depth to the whole dish.
- Green cabbage: Slice it thin so it cooks quickly and stays a little crisp, which is the texture contrast that makes this stir-fry so addictive.
- Green onions: Use the white parts early for flavor and save the green tops for garnish, they add a fresh bite right before serving.
- Garlic and ginger: Fresh is essential here because the fragrance that hits when they hit the hot oil is what makes your kitchen smell like a real Chinese restaurant.
- Carrot (optional): I add it for color and a touch of sweetness, but you can skip it if you are keeping carbs very low.
- Soy sauce: This is your salt and umami base, use tamari if you need it gluten-free and the flavor stays just as rich.
- Oyster sauce: It adds a glossy, savory sweetness that ties everything together, look for gluten-free versions if needed.
- Rice vinegar: A little acidity brightens the whole dish and keeps the sauce from feeling too heavy.
- Sesame oil: Just a tablespoon gives you that nutty, toasted aroma that makes the stir-fry taste authentic.
- Sriracha or chili garlic sauce: I always add a teaspoon because I like the gentle heat, but you can leave it out or double it depending on your mood.
- White pepper: It has a sharper, more floral heat than black pepper and is traditional in Chinese cooking, but black pepper works in a pinch.
- Sugar or sweetener: A tiny bit balances the salty and sour notes, but the dish works fine without it if you prefer.
- Vegetable oil: Use something with a high smoke point like canola or peanut oil so the beef can sear properly without burning.
Instructions
- Mix the sauce:
- Whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar in a small bowl. Having it ready means you can pour and toss without scrambling mid-cook.
- Brown the beef:
- Heat the vegetable oil in a large wok or skillet over medium-high heat, then add the ground beef and let it sit for a minute before breaking it up so it gets those crispy brown bits. Cook for about 4 to 5 minutes until no pink remains.
- Add aromatics:
- Toss in the garlic, ginger, and white parts of the green onions, stirring constantly for about a minute. You will smell the fragrance bloom, and that is your signal to move on.
- Stir-fry the cabbage:
- Add the sliced cabbage and carrot if using, and stir-fry for 5 to 7 minutes, tossing frequently so it wilts but stays a little crisp. The cabbage will shrink down significantly, so do not worry if the wok looks overloaded at first.
- Coat with sauce:
- Pour the prepared sauce over everything and toss well to coat, then cook for another 1 to 2 minutes until the sauce reduces slightly and clings to the beef and cabbage. Everything should look glossy and smell incredible.
- Finish and serve:
- Remove from heat and sprinkle the green parts of the green onions over the top. Serve it hot straight from the wok, and watch it disappear.
Pin it The first time I served this to friends, one of them said it tasted like the best parts of a restaurant stir-fry without the greasy heaviness. I realized then that this dish is special because it feels indulgent but leaves you satisfied, not stuffed. It has become the recipe I make when I want to feel like I am taking care of people without spending hours in the kitchen.
How to Store and Reheat
I pack leftovers into glass containers and they stay fresh in the fridge for up to four days. The cabbage softens a bit as it sits, but the flavors deepen overnight, which is why I sometimes make a double batch on purpose. Reheat it in a skillet over medium heat with a splash of water to loosen the sauce, or microwave it in short bursts, stirring in between.
Swaps and Substitutions
I have made this with ground turkey, chicken, and pork, and they all work beautifully as long as you adjust the cooking time slightly for leaner meats. If you do not have oyster sauce, hoisin sauce adds a similar sweetness and depth, though the flavor will be a little fruitier. You can also swap the cabbage for bok choy or napa cabbage if that is what you have on hand, just reduce the cooking time by a minute or two.
Serving Suggestions
We eat this straight from the wok most nights, but when I want to stretch it further, I serve it over cauliflower rice or alongside steamed jasmine rice for anyone not watching carbs. A sprinkle of toasted sesame seeds or crushed peanuts on top adds crunch and makes it feel a little more special. Sometimes I set out extra Sriracha and let everyone adjust the heat to their liking.
- Top with a fried egg for a lazy weekend breakfast that feels like a treat.
- Serve with a side of quick pickled cucumbers to cut through the richness.
- Double the sauce if you like things extra saucy, it is worth it.
Pin it This stir-fry has become my go-to answer when someone asks what is for dinner and I have no plan. It is fast, forgiving, and always tastes like I put in more effort than I did.
Frequently Asked Questions
- → Can I use a different type of ground meat?
Yes, ground chicken, pork, or turkey work excellently as substitutes for beef. Adjust cooking time slightly based on the meat's fat content.
- → How do I keep the cabbage from getting too soft?
Cook the cabbage over high heat for only 5-7 minutes, stirring frequently. It should remain slightly crisp with a tender bite.
- → Is this dish gluten-free?
Use tamari instead of regular soy sauce and ensure your oyster sauce is labeled gluten-free. Always check all sauce labels for hidden gluten.
- → 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 more traditional meal. It's also delicious on its own.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave until heated through.
- → Can I make this spicier?
Add more Sriracha or chili garlic sauce to the sauce mixture, or toss in red pepper flakes while stir-frying for extra heat.