Chinese Ground Beef Cabbage Stir-Fry (Print Version)

Quick Chinese stir-fry with ground beef, cabbage, and umami sauce. Low-carb weeknight dinner ready in 25 minutes.

# 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 of choice (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 up with a spatula, until browned and cooked through, approximately 4 to 5 minutes.
03 - Add minced garlic, grated ginger, and the white portion of sliced 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 maintains crispness.
05 - Pour prepared sauce over the mixture and toss thoroughly to coat. Cook for 1 to 2 minutes until heated through and sauce is slightly reduced.
06 - Remove from heat and garnish with green portions of green onions. Serve immediately while hot.

# Additional Tips::

01 -
  • It takes less time than ordering delivery and tastes better than anything that comes in a paper bag.
  • The cabbage gets sweet and silky without falling apart, soaking up every bit of that savory sauce.
  • You can make it as spicy or mild as you like, and it reheats beautifully for lunch the next day.
02 -
  • Do not overcrowd the wok or the beef will steam instead of brown, which means less flavor and a watery sauce.
  • Taste the sauce before you add it because some soy sauces are saltier than others, and you can always thin it with a splash of water if needed.
  • If your cabbage is really thick, slice it thinner than you think you should so it cooks evenly and quickly.
03 -
  • Let your wok or skillet get really hot before you add the oil, that is the secret to getting restaurant-style sear and flavor.
  • Prep all your ingredients before you start cooking because once the heat is on, everything moves fast and you will not have time to chop.
  • If you want more vegetables, throw in sliced bell peppers or snap peas during the cabbage step, they add color and sweetness without extra effort.
Go Back