Chinese Ground Beef Cabbage Stir-Fry (Print Version)

Quick stir-fry with ground beef, crisp cabbage, and savory umami sauce. Ready in 25 minutes for busy weeknights.

# 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 & 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 Steps:

01 - Combine soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha if using, white pepper, and sugar in a small bowl. 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 the white portions of sliced green onions. Stir-fry for 1 minute until fragrant.
04 - Add the sliced cabbage and carrot if using. Stir-fry for 5 to 7 minutes until cabbage is tender yet retains crispness.
05 - Pour the prepared sauce over the mixture and toss thoroughly to coat all ingredients. Cook for 1 to 2 minutes until heated through and sauce reduces slightly.
06 - Remove from heat and garnish with green portions of green onions. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is practically nothing.
  • The cabbage gives you that satisfying crunch without any carb guilt.
  • The sauce is salty, tangy, and just a little sweet, hitting all the right notes.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Don't overcrowd the pan or the beef will steam instead of brown, if your wok is small, cook the beef in batches.
  • Keep the heat high and keep everything moving, stir-fries rely on quick cooking and that smoky wok flavor.
  • Taste the sauce before adding it, some oyster sauces are saltier than others, so adjust the soy sauce if needed.
03 -
  • Let the beef get a little crispy on the edges before stirring, those browned bits add serious flavor.
  • If you love spice, double the Sriracha or add a pinch of red pepper flakes while the garlic cooks.
  • Always taste and adjust at the end, a little more soy sauce, vinegar, or sesame oil can make all the difference.
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