Chinese Ground Beef Cabbage Stir-Fry (Printable version)

Tender ground beef and crisp cabbage tossed in 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, 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

# How to Make:

01 - In a small bowl, combine soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar. Mix thoroughly and set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add ground beef, breaking it apart with a spatula, and cook until browned and cooked through, approximately 4 to 5 minutes.
03 - Add minced garlic, grated ginger, and the white portion of the sliced green onions. Stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and julienned carrot. Stir-fry for 5 to 7 minutes until cabbage is tender yet maintains its crisp texture.
05 - Pour the prepared sauce over the beef and vegetable mixture. Toss thoroughly to coat all components. Cook for 1 to 2 additional minutes until heated through and sauce reduces slightly.
06 - Remove from heat and garnish with the green portion of the green onions. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than takeout and tastes just as bold and savory.
  • The cabbage gets tender but keeps a satisfying crunch that makes every bite interesting.
  • You can double the batch and the leftovers taste even better the next day.
  • It's naturally low-carb and feels indulgent without the heaviness.
02 -
  • Don't crowd the pan or the beef will steam instead of brown, if your wok isn't huge, cook the beef in two batches.
  • Taste the sauce before you add it because some oyster sauces are saltier than others, you can always add more soy sauce but you can't take it back.
  • If your cabbage releases a lot of water, crank up the heat for the last minute to evaporate it so the dish doesn't get soupy.
03 -
  • Let your wok or skillet get really hot before you add the oil, that's the secret to getting that restaurant-style sear and smoky flavor.
  • If you want more sauce to toss with rice or noodles, double the sauce ingredients and add it at the end, it keeps beautifully.
  • Always prep your garlic and ginger before you start cooking because once that beef hits the pan, everything moves fast.
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