Chinese Ground Beef Cabbage Stir-Fry (Print Page)

Quick savory stir-fry with ground beef, cabbage, and rich umami sauce. Ready in 25 minutes, only 9g carbs.

# What You Need:

→ Proteins

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 small head green cabbage, 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

→ Sauces and Seasonings

07 - 3 tablespoons soy sauce
08 - 1 tablespoon oyster sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 teaspoon Sriracha or chili garlic sauce
12 - 1/2 teaspoon ground white pepper
13 - 1/2 teaspoon sugar or sweetener of choice

→ Oils

14 - 1 tablespoon vegetable oil

# Directions:

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

# Expert Advice:

01 -
  • It transforms humble cabbage into something you'll actually crave on a weeknight.
  • The sauce clings to every bite without feeling heavy or overwhelming.
  • You can have dinner on the table faster than ordering takeout, and it tastes better too.
02 -
  • Don't overcrowd the wok or the cabbage will steam instead of stir-fry, losing that essential crunch.
  • Taste the sauce before adding it to the pan, because some oyster sauces are saltier than others and you might want to dial back the soy sauce.
03 -
  • Grate the ginger on a microplane instead of mincing it so it melts into the sauce and doesn't clump in fibrous bits.
  • Let the beef sit undisturbed for a minute or two after adding it to the wok so it develops a nice brown crust before you start breaking it up.
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