Chinese Beef and Cabbage Stir-Fry (Printable)

Quick savory stir-fry with ground beef, cabbage, and rich umami sauce. Low-carb weeknight favorite in 25 minutes.

# 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 & 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 it:

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 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 garlic, ginger, and white portion of green onions to the wok. Stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and carrot to the wok. Stir-fry for 5 to 7 minutes until cabbage is tender yet retains crisp texture.
05 - Pour prepared sauce over the beef and vegetable mixture. Toss thoroughly to coat all ingredients. Cook for 1 to 2 minutes until heated through and sauce slightly reduces.
06 - Remove from heat and garnish with green portion of green onions. Serve immediately while hot.

# Expert suggestions:

01 -
  • It comes together faster than ordering delivery and tastes like you spent an hour at the stove.
  • The cabbage gets sweet and tender while staying crisp enough to give every bite texture.
  • You can double the batch and eat well all week without feeling like youre eating leftovers.
02 -
  • Do not crowd the pan or the beef will steam instead of brown, if your wok is small, cook the beef in two batches.
  • Add the sauce only after the cabbage is tender or it will turn soggy and limp instead of staying crisp.
  • Taste before serving because different soy sauces vary wildly in saltiness and you might need a pinch more sugar or a splash more vinegar.
03 -
  • Let your wok or skillet get smoking hot before you add the oil, that high heat is what gives stir-fry its signature flavor.
  • Slice the cabbage thin and uniform so it cooks evenly and you do not end up with some pieces raw and others mushy.
  • If you want more sauce, double the sauce ingredients and simmer it down at the end until it thickens to your liking.
Return