Chinese Ground Beef Cabbage Stir-Fry

The cabbage wasnt even on my original grocery list, but there it was, this perfect tight green head staring back at me from the discount bin. My husband had been begging for something with ground beef all week, and I was too tired to attempt anything elaborate. Standing in my kitchen at 6 PM on a Tuesday, I threw together what I had on hand, expecting something edible but unremarkable. What happened instead has become one of those recipes I make without thinking, the kind that disappears from plates before anyone bothers reaching for a serving spoon.

Last winter my sister came over for dinner, still wearing her coat from the long commute, and this stir-fry was already sizzling in the pan. She took one bite, set her bag down without taking off her scarf, and proceeded to eat two bowls standing at the counter. Now she texts me whenever she makes it, usually with some variation of why didnt you tell me cabbage could taste like this.

Ingredients

• Lean ground beef: I use 93 percent lean because anything fattier makes the dish feel heavy, and you want the beef flavor to shine without overwhelming the vegetables
• Green cabbage: A small head is perfect here, and dont be tempted to shred it too thin or it will turn to mush in the pan
• Fresh ginger and garlic: These are non-negotiable for that authentic background heat and aroma that makes the kitchen smell incredible
• Soy sauce and oyster sauce: The umami power couple, though I keep tamari on hand for when my gluten-free friend visits
• Rice vinegar: Just enough brightness to cut through the rich beef and sesame oil
• Sesame oil: Use the toasted kind, it adds that nutty depth that makes people ask what your secret ingredient is
• Sriracha: Optional, but my family fights over who gets the serving with the extra drizzle

Instructions

Whisk the sauce first:

Combine the soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar in a small bowl, stirring until the sugar dissolves completely.

Brown the beef:

Heat the vegetable oil in your largest skillet or wok over medium-high heat, then add the ground beef, breaking it up constantly with your spatula until its browned all over, about 5 minutes.

Add the aromatics:

Toss in the garlic, ginger, and white parts of the green onions, stirring constantly for just one minute until the garlic becomes golden and fragrant.

Cook the cabbage:

Add the sliced cabbage and carrot if you are using it, stir-frying for 5 to 7 minutes until the cabbage is tender but still has some crunch.

Bring it together:

Pour the sauce over everything, tossing well to coat, and cook for another minute or two until the sauce thickens slightly and coats each piece.

Finish and serve:

Remove from heat immediately, scatter the green onion tops over the top, and serve while the vegetables are still hot and crisp-tender.

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This recipe saved me during that month when everything seemed to go wrong at once. Car trouble, sick kids, deadlines looming, and somehow this stir-fry appeared on the table night after night, fast and comforting and reliably delicious. Sometimes the simplest food is what holds us together.

Making It Your Own

Ground turkey works beautifully here and keeps things even lighter, though I find beef gives a heartier flavor that stands up to the bold sauce. If you are avoiding soy, coconut aminos make an adequate substitute, though the final dish will be slightly sweeter.

Perfecting the Texture

The key is not to overcrowd your pan, or the cabbage will steam instead of stir-fry. Work in batches if necessary, and remember that the cabbage will continue to cook slightly even after you remove it from the heat.

Serving Suggestions

Cauliflower rice is my go-to for keeping it low-carb, but sometimes I serve it over plain jasmine rice for the kids. A simple cucumber salad with rice vinegar on the side cuts through the richness beautifully.

• Crushed peanuts add crunch and protein
• Fresh cilantro brightens everything up
• Extra lime wedges on the table let people adjust the acidity

Save Pin

Some recipes are for special occasions, but this one is for Tuesdays, for tired evenings, for feeding people you love with minimal fuss and maximum flavor. That might be the best kind of cooking there is.

Recipe Questions

→ Can I use a different type of ground meat?

Absolutely! Ground chicken, pork, or turkey are excellent alternatives to ground beef. Adjust cooking times as needed, ensuring the meat is fully cooked before proceeding with the other steps.

→ What's the best way to prepare the cabbage?

For the best texture, core the cabbage and then thinly slice it. You want the pieces to cook quickly but retain a slight crispness. A sharp knife or a mandoline can help achieve even slices.

→ How can I add more heat to the stir-fry?

If you prefer a spicier dish, increase the amount of Sriracha or chili garlic sauce in the sauce mixture. You can also add a pinch of red pepper flakes during the stir-frying process or as a garnish.

→ What are some low-carb serving suggestions?

This dish is fantastic served over steamed cauliflower rice or alongside a simple green salad. For a slightly different texture, you could also serve it with konjac noodles or thinly sliced zucchini ribbons.

→ Can I prepare any components ahead of time?

Yes, you can certainly prepare some elements in advance. Mix the sauce ingredients and mince the garlic and ginger a day before. You can also slice the cabbage and other vegetables. Store them separately in airtight containers in the refrigerator.