Chinese Ground Beef Cabbage Stir-Fry

The wok was smoking hot when I tossed in the ground beef, and the sizzle filled my tiny apartment kitchen with that unmistakable browning-meat aroma. I was trying to eat lighter without giving up flavor, and this stir-fry became my answer on those nights when I wanted something fast, filling, and actually exciting. The cabbage wilts down into silky ribbons that soak up the sauce, and the whole thing comes together before you even have time to second-guess dinner. It's become my default when I'm too tired to think but still want to feel like I cooked something real. Simple ingredients, big taste, no fuss.

I made this for my brother once when he was trying to cut back on rice, and he didn't even miss it. He kept going back for seconds, scraping the pan for those crispy beef bits stuck to the bottom. We sat at the counter with our bowls, talking about nothing in particular, and it felt like one of those meals that just works. No one was checking their phone or rushing off. It was just good food doing its job.

Ingredients

• Lean ground beef: The base of the dish, browning it well creates those flavorful bits that make every bite satisfying.
• Green cabbage: Sliced thin, it cooks down fast and keeps a slight bite, adding bulk and freshness without heaviness.
• Green onions: Use the white parts early for a sharp kick and the greens at the end for color and a milder finish.
• Garlic and ginger: These two are non-negotiable for authentic flavor, grate the ginger fine so it melts into the dish.
• Soy sauce: The salty backbone of the sauce, go for low-sodium if you want more control over the saltiness.
• Oyster sauce: Adds a rich, savory depth that makes the whole thing taste restaurant-quality.
• Rice vinegar: A splash of brightness to cut through the richness, don't skip it.
• Sesame oil: Just a tablespoon adds that nutty, toasty aroma that makes the kitchen smell amazing.
• Sriracha or chili garlic sauce: Optional, but a teaspoon brings a gentle heat that wakes everything up.
• Vegetable oil: For high-heat cooking, use something neutral like canola or peanut oil.

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. Having it ready means you can move fast once the wok heats up.

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 up with a spatula. Let it sit for a moment to get a good brown crust, then stir and cook until no pink remains, about 4 to 5 minutes.

Add aromatics:

Toss in the garlic, ginger, and the white parts of the green onions. Stir-fry for about a minute until the kitchen smells incredible and the garlic just starts to turn golden.

Stir-fry the cabbage:

Add the sliced cabbage and carrot if using, then stir constantly for 5 to 7 minutes. The cabbage will shrink down and soften but should still have a little crunch left.

Coat with sauce:

Pour the prepared sauce over everything and toss well to coat every piece. Let it cook for another 1 to 2 minutes so the sauce reduces slightly and clings to the beef and cabbage.

Garnish and serve:

Remove from heat, sprinkle the green parts of the green onions over the top, and serve hot. The fresh onion greens add a pop of color and a mild oniony bite.

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One evening, I served this over cauliflower rice to a friend who swore she hated cauliflower. She ate two bowls and asked for the recipe before she left. It wasn't about the cauliflower, it was about how the sauce made everything taste like comfort, like takeout, like something you'd crave on a random Tuesday. That's when I knew this recipe was a keeper.

Making It Your Own

This stir-fry is endlessly flexible, so feel free to swap proteins or add whatever vegetables you have on hand. Ground chicken, pork, or turkey all work beautifully, and if you want more color, throw in some bell peppers or snap peas. I've made it with mushrooms when I wanted it vegetarian, using crumbled tofu instead of beef, and it was just as satisfying. The sauce is the star, so as long as you keep that consistent, you can riff on the rest without worry.

Serving Suggestions

This dish is perfect on its own, but I love pairing it with steamed cauliflower rice to keep it low-carb and light. If you're not worried about carbs, serve it over jasmine rice or rice noodles for a more traditional feel. A side of pickled cucumbers or a simple cucumber salad with rice vinegar adds a refreshing crunch that balances the richness. Sometimes I'll top it with toasted sesame seeds or crushed peanuts for extra texture, and it makes the whole plate feel a little more special.

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 gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring until warmed through. I don't recommend microwaving it on high because the cabbage can get a bit rubbery, low power works better if that's your only option.

• Store in single-serving containers for easy grab-and-go lunches.
• If freezing, leave out the cabbage and add fresh when reheating for better texture.
• A squeeze of lime or a drizzle of sesame oil before serving brings everything back to life.

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This stir-fry has earned its spot in my regular rotation, and I hope it does the same for you. It's proof that you don't need a long ingredient list or hours in the kitchen to make something you'll actually look forward to eating.

Recipe FAQs

→ Can I use a different protein instead of ground beef?

Yes, ground chicken, pork, or turkey work excellently as substitutes. Cook them the same way, browning thoroughly before adding aromatics and vegetables.

→ How do I keep the cabbage crisp and not soggy?

Cook the cabbage over high heat and avoid overcooking. Stir-fry for only 5-7 minutes until just tender but still crisp. Don't cover the pan, as trapped steam will make it soggy.

→ Is this dish suitable for meal prep?

Absolutely. Store in airtight containers in the refrigerator for up to 4 days. Reheat in a skillet or microwave. The flavors often deepen after a day.

→ How can I make this gluten-free?

Use tamari instead of regular soy sauce and choose a gluten-free oyster sauce. Always check labels on all sauce bottles to ensure they're 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, brown rice, or enjoy it on its own as a complete one-pan meal.

→ Can I add more vegetables to this dish?

Yes, bell peppers, snap peas, mushrooms, or bok choy make great additions. Add firmer vegetables with the cabbage and quicker-cooking ones near the end.