Chinese Ground Beef Cabbage Stir-Fry

My neighbor knocked on my door one Tuesday evening holding a bag of wilted cabbage from her garden. She didn't want it to go to waste, and I had exactly one pound of ground beef thawing on the counter. Twenty minutes later, we were both sitting at my kitchen table with bowls of this stir-fry, laughing at how something so simple could taste this good. The cabbage stayed crisp, the beef soaked up the sauce, and that little hit of ginger made the whole dish come alive.

I started making this when I was trying to eat fewer carbs but didn't want to sacrifice flavor. My kids were skeptical at first, staring at the mound of cabbage in the wok, but after one taste they stopped asking where the rice was. Now it's the dish my daughter requests when she's home from college, and I always double the batch because leftoads disappear by morning.

Ingredients

• Lean ground beef: The star protein that browns beautifully and absorbs all the savory sauce without turning greasy.
• Green cabbage: Slice it thin so it cooks quickly but keeps a satisfying crunch that balances the tender beef.
• Green onions: Use the white parts early for a mellow sweetness and save the green tops for a fresh, sharp finish.
• Garlic and ginger: These two create the aromatic backbone, so mince them fine and don't skip the quick sizzle in the pan.
• Soy sauce and oyster sauce: Together they build deep umami layers, and tamari works perfectly if you need it gluten-free.
• Rice vinegar: Just a tablespoon cuts through the richness and brightens everything up.
• Sesame oil: A little goes a long way, adding a nutty warmth that lingers on your palate.
• Sriracha or chili garlic sauce: Optional, but it wakes up the whole dish if you like a gentle kick of heat.

Instructions

Mix the sauce:

Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar in a small bowl. Having it ready means you won't scramble later when the wok is hot.

Brown the beef:

Heat vegetable oil in a large wok over medium-high heat, then add the ground beef and break it apart with a spatula until it's fully browned, about 4 to 5 minutes. Let some pieces get a little crispy for extra texture.

Add aromatics:

Toss in the garlic, ginger, and white parts of the green onions, stirring constantly for about a minute. You'll know it's ready when the fragrance fills your kitchen.

Stir-fry the cabbage:

Add the sliced cabbage and julienned carrot if using, then stir-fry for 5 to 7 minutes. The cabbage should soften but still have a bite, not turn limp and sad.

Coat with sauce:

Pour the prepared sauce over everything and toss well to coat every piece. Cook for another 1 to 2 minutes until the sauce thickens slightly and clings to the beef and vegetables.

Garnish and serve:

Remove from heat and scatter the green parts of the onions on top. Serve it hot, straight from the wok.

Save

One night I made this for a friend who swore she hated cabbage. She finished her bowl and then quietly asked for seconds, admitting she'd been wrong about cabbage her whole life. We laughed about it, and now she texts me whenever she makes it at home, usually with a photo of her own overflowing wok.

Making It Your Own

I've swapped the ground beef for ground turkey when I wanted something leaner, and ground pork when I craved a little more richness. Both work beautifully, though pork brings a subtle sweetness that pairs wonderfully with the ginger. If you want more vegetables, thinly sliced bell peppers or snap peas fit right in without changing the character of the dish.

Serving Suggestions

This stir-fry is complete on its own, but I sometimes serve it over cauliflower rice when I want to stretch it further or make it feel a little more substantial. A sprinkle of toasted sesame seeds or crushed peanuts on top adds a nutty crunch that makes every bite more interesting. On nights when I'm extra hungry, a fried egg on top turns it into something special.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, and they actually taste even better the next day once the flavors have had time to meld. I reheat it in a hot skillet rather than the microwave to bring back some of that wok-charred magic. If the cabbage has softened too much, a handful of fresh shredded cabbage stirred in at the end perks everything back up.

• Store in an airtight container to keep the sauce from drying out.
• Reheat over medium-high heat with a splash of water or broth if it looks dry.
• Freeze individual portions for up to a month if you want to meal prep ahead.

Save

This stir-fry has become my answer to those nights when I need something fast, satisfying, and actually good for me. I hope it becomes one of those recipes you return to again and again, the kind that feels like a small victory every time you make it.

Q&A About the Recipe

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

Yes, ground chicken, pork, or turkey work perfectly as substitutes. Adjust cooking time slightly if using leaner meats to prevent drying out.

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

Cook over medium-high heat and stir-fry for only 5-7 minutes. The cabbage should be tender but still have a slight crunch. Avoid overcrowding the pan, which creates steam instead of a proper stir-fry.

→ Is this dish gluten-free?

It can be made gluten-free by substituting tamari for soy sauce and using a gluten-free oyster sauce. Always check product labels to ensure no hidden gluten ingredients.

→ What can I serve with this stir-fry?

For a low-carb option, serve over cauliflower rice or shirataki noodles. You can also enjoy it on its own as a complete one-pan meal with protein and vegetables already included.

→ How long will leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water if needed to refresh the sauce.

→ Can I make this spicier?

Absolutely! Add more Sriracha or chili garlic sauce to the sauce mixture, or stir in red pepper flakes. For extra heat, add sliced fresh chili peppers when cooking the garlic and ginger.