Chinese Ground Beef Cabbage Stir-Fry (Print View)

Savory ground beef and cabbage in umami sauce. Quick 25-minute low-carb meal with crisp vegetables and tender meat.

# What You’ll Need:

→ Proteins

01 - 1 pound lean ground beef

→ Vegetables

02 - 1 small head green cabbage, about 1.5 pounds, 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 for gluten-free
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 of choice, optional

→ Oils

14 - 1 tablespoon vegetable oil such as canola or peanut oil

# Directions:

01 - In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha if using, white pepper, and sugar or sweetener. Set aside.
02 - Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 4 to 5 minutes.
03 - Add the garlic, ginger, and white part of the 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 the cabbage is just tender but still crisp.
05 - Pour the sauce over the mixture and toss well to coat. Cook for another 1 to 2 minutes until everything is heated through and the sauce is slightly reduced.
06 - Remove from heat. Garnish with the green part of the green onions. Serve hot.

# Expert Advice:

01 -
  • It cooks faster than ordering delivery and tastes just as satisfying.
  • The cabbage gets crisp-tender and soaks up all that umami without getting soggy.
  • You can swap the protein or skip the carrot and it still works perfectly.
  • Minimal prep, one pan, and leftovers reheat beautifully for lunch.
02 -
  • Don't crowd the pan or the beef will steam instead of brown, use your biggest skillet or wok.
  • Prep everything before you start cooking because once the heat is on, this moves fast.
  • Taste the sauce before adding it to the pan, soy sauce brands vary wildly in saltiness.
03 -
  • Use pre-shredded coleslaw mix if you're short on time, it works perfectly and saves you from slicing a whole cabbage.
  • A pinch of MSG or mushroom powder deepens the umami without adding extra sodium.
  • Keep the wok moving, stirring constantly once the cabbage goes in prevents burning and keeps everything evenly cooked.
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