Chinese Ground Beef Cabbage Stir-Fry (Printable)

Tender ground beef, crisp cabbage, and umami sauce create a quick, satisfying low-carb meal in just 25 minutes.

# Components:

→ 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

→ Oils

14 - 1 tablespoon vegetable oil

# Method:

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 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 the white portion of 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 a crisp texture.
05 - Pour prepared sauce over the mixture and toss thoroughly to coat all components. Cook for 1 to 2 minutes until heated through and sauce is slightly reduced.
06 - Remove from heat. Garnish with reserved green portions of green onions. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in less time than deciding what to order for delivery, yet tastes like you've been cooking all day.
  • The umami sauce coats everything with that savory richness that makes cabbage taste luxurious instead of humble.
  • It's naturally low-carb without feeling restrictive or like you're eating "diet food."
02 -
  • If your cabbage turns mushy, you either overcooked it or sliced it too thin—aim for 1/4-inch slices and don't let it go past 7 minutes.
  • The sauce makes this dish, so don't rush that step or skip the sesame oil; it's what transforms savory into something people remember.
03 -
  • Don't crowd the wok when you add the beef—let it sit in one spot for a minute so it browns instead of steaming, and you'll get better flavor.
  • Slice your cabbage thin enough that you can see light through it, and keep everything within arm's reach of the stove because stir-fries don't wait.
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