Chinese Ground Beef Cabbage Stir-Fry

The first time I made this stir-fry, my kitchen smelled like a busy restaurant on a Friday night. I had come home exhausted, wanting something substantial but not heavy, and this combination of beef and cabbage turned into one of those meals that makes you pause between bites. My husband actually asked if I'd ordered takeout, which I took as the highest compliment possible for a 25-minute dinner.

Last Tuesday, I made a double batch for meal prep, and my coworker actually asked what I was eating because it looked so good. Theres something deeply satisfying about watching the cabbage turn from crisp and pale to tender and glossy in the wok, knowing dinner is basically done.

Ingredients

• 1 lb lean ground beef: I use 93/7 because it renders just enough fat to cook the vegetables without adding extra oil
• 1 small head green cabbage: Thinly slicing it against the grain gives you these perfect ribbons that soak up sauce beautifully
• 3 green onions: Use the white parts during cooking for depth, save the green tops for that fresh pop at the end
• 2 cloves garlic and 1-inch ginger: Minced and grated together, they become the aromatic foundation that makes the whole house smell amazing
• 1 medium carrot, julienned: Totally optional, but I love how it adds these little bright-orange ribbons throughout the dish
• 3 tbsp soy sauce: Tamari works perfectly here if you need to keep it gluten-free
• 1 tbsp oyster sauce: This is the secret ingredient that adds that restaurant-quality depth and slight sweetness
• 1 tbsp rice vinegar: Cuts through the richness of the beef and adds just enough brightness
• 1 tbsp sesame oil: Use toasted sesame oil for that nutty finish that makes everything taste complete
• 1 tsp Sriracha or chili garlic sauce: Leave it out if you are sensitive to heat, but it adds such a nice warm hum
• 1/2 tsp white pepper: Ground white pepper has this floral spiciness that black pepper just cannot replicate in stir-fries
• 1 tbsp vegetable oil: Peanut or canola oil can handle the high heat without burning

Instructions

Whisk together your sauce:

Combine the soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar in a small bowl until the sugar dissolves completely

Brown the beef:

Heat your wok over medium-high heat until it starts to smoke slightly, add the vegetable oil, then crumble in the ground beef and let it develop a nice crust before breaking it apart

Bloom the aromatics:

Toss in the garlic, ginger, and white parts of the green onions, stirring constantly for about a minute until the fragrance hits you and you know it is time to move on

Add the vegetables:

Throw in the sliced cabbage and carrot strips, stir-frying for 5 to 7 minutes until the cabbage is tender-crisp and starting to wilt

Bring it all together:

Pour the sauce evenly over everything, toss until each piece is coated and glossy, and let it cook for 1 to 2 more minutes until the sauce clings to the beef and vegetables

Finish and serve:

Remove from heat immediately, scatter the green onion tops over the top, and serve while it is still steaming hot

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This has become my go-to when friends ask for a quick dinner recipe because it looks impressive but requires zero special skills. Last month, my sister-in-law requested it for her weekly meal prep rotation, and honestly, I felt like I had unlocked some secret cooking hack.

Making It Your Own

I have experimented with ground pork and turkey, and while they both work beautifully, beef gives the richest flavor that stands up to the bold sauce. Sometimes I add bell peppers or snap peas if I need to use up vegetables in the crisper drawer.

Serving Suggestions

Cauliflower rice is my favorite low-carb pairing, but regular steamed rice works perfectly if you are not watching carbs. The sauce clings to rice grains in the most wonderful way, and honestly, I usually make extra rice just to soak up every drop.

Storage and Meal Prep

This keeps beautifully in the refrigerator for up to 4 days, and the flavors actually develop more depth overnight. I pack it in glass containers and reheat with a splash of water to refresh the sauce.

• Let it cool completely before storing to prevent condensation from making it soggy
• Reheat in a hot skillet rather than the microwave to maintain the texture of the cabbage
• Top with fresh sesame seeds or peanuts right before serving to restore that crunch

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Somehow this humble combination of ground beef and cabbage feels like comfort food without the heaviness that usually comes with it. I hope it becomes one of those recipes you turn to when you need dinner fast but still want something that feels like a treat.

Recipe Questions & Answers

→ Can I substitute the ground beef?

Yes, this versatile stir-fry works wonderfully with ground chicken, pork, or turkey. Adjust cooking time slightly based on the protein chosen to ensure it's cooked through.

→ How can I make this dish gluten-free?

To make this meal suitable for a gluten-free diet, simply use tamari instead of regular soy sauce and ensure you choose a gluten-free oyster sauce. Always check product labels carefully.

→ I don't have a wok. Can I still make this?

Absolutely! A large skillet or a deep frying pan with high sides will work just as well. Ensure your pan is heated adequately to achieve a good stir-fry texture.

→ What other vegetables can I add?

Feel free to incorporate other quick-cooking vegetables like bell peppers, snap peas, or broccoli florets. Add them along with the cabbage, ensuring they cook to your desired tenderness.

→ How do I make this more spicy?

Increase the amount of Sriracha or chili garlic sauce to your preference. You can also add a pinch of red pepper flakes during the stir-frying process for an extra kick.

→ What are some low-carb serving suggestions?

For an even lower-carb meal, serve this stir-fry over steamed cauliflower rice. It's also delicious on its own or alongside a simple side salad.