Chinese Ground Beef Cabbage Stir-Fry (Printable)

Savory stir-fry with ground beef, cabbage, and umami sauce. Quick, low-carb weeknight meal ready in 25 minutes.

# Components:

→ Proteins

01 - 1 pound 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 or tamari
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

→ Oils

14 - 1 tablespoon vegetable oil

# Directions:

01 - In a small bowl, whisk together 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 apart with a spatula, until browned and cooked through, approximately 4 to 5 minutes.
03 - Add minced garlic, grated ginger, and white portions of 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-crisp.
05 - Pour prepared sauce over the mixture and toss thoroughly to coat. Cook for 1 to 2 minutes until heated through and sauce slightly reduces.
06 - Remove from heat and garnish with green portions of green onions. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means weeknight dinner doesn't have to feel like a project.
  • The sauce is pure umami magic—soy and oyster create this savory depth that makes simple ground beef taste restaurant-quality.
  • Cabbage transforms completely when stir-fried, becoming tender yet still snappy, and it soaks up every drop of that rich sauce.
02 -
  • Don't skip browning the beef properly—rushing this step means missing out on the caramelization that makes ground beef taste like something special instead of just something cooked.
  • The cabbage needs to stay somewhat crisp, so don't cover the pan or simmer it gently; high heat and constant movement keep it from becoming a mushy mess.
03 -
  • If your sauce tastes flat, you probably need more salt—a pinch of soy sauce at the end adjusts the savory depth without overwhelming anything else.
  • Save the rendered beef fat after browning instead of pouring it off completely; a little bit adds incredible flavor to the stir-fry and helps everything coat beautifully.
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