Chinese Ground Beef Cabbage Stir-Fry

My wok was still smoking from the last dish when I decided to throw this together on a rainy Tuesday. I had half a cabbage wilting in the crisper and ground beef thawing on the counter, no plan in mind. The sizzle of garlic hitting hot oil filled the kitchen, and suddenly I was craving something savory, fast, and honest. What came out of that pan has been my go-to ever since.

I made this for my brother once when he showed up unannounced, hungry and grumpy. He stood by the stove, skeptical, watching me toss cabbage into browned beef. By the time I plated it, he was quiet, and then he asked for seconds. He still texts me asking what that cabbage thing was called.

Ingredients

• Lean ground beef: The star here, browning it properly gives you those crispy edges that catch the sauce beautifully.
• Green cabbage: Slice it thin so it cooks fast and stays crisp, thicker cuts turn soggy and lose their charm.
• Green onions: Use the white parts early for sweetness, save the green tops for a fresh finish.
• Garlic and ginger: Freshly minced makes all the difference, the jarred stuff just does not wake up the wok the same way.
• Soy sauce and oyster sauce: This duo is the backbone, salty and sweet and deeply savory all at once.
• Rice vinegar: A splash of brightness that keeps the dish from feeling heavy.
• Sesame oil: Drizzle it at the end if you want that toasted aroma to really sing.
• White pepper: It has a sharper, more floral heat than black pepper, trust me on this.
• Vegetable oil: High smoke point oils like canola or peanut let you crank the heat without burning.

Instructions

Mix the sauce:

Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar in a small bowl. Having it ready means you will not scramble later when the wok is screaming hot.

Brown the beef:

Heat vegetable oil in a large wok over medium-high heat, then add the ground beef and break it up with a spatula. Let it sit undisturbed for a minute or two so it gets those caramelized bits, then stir and cook until no pink remains, about four to five minutes total.

Add aromatics:

Toss in garlic, ginger, and the white parts of the green onions, stirring constantly for about a minute. The smell will hit you fast, sharp and warm and impossible to ignore.

Stir-fry the cabbage:

Add the sliced cabbage and carrot if using, then stir-fry for five to seven minutes. The cabbage will wilt down but should still have a little crunch when you bite into it.

Sauce and finish:

Pour the prepared sauce over everything and toss well to coat, cooking for another one to two minutes. The sauce will cling to the beef and cabbage, thickening slightly as the moisture evaporates.

Garnish and serve:

Remove from heat, scatter the green parts of the green onions on top, and serve immediately while it is still steaming. The contrast between the hot stir-fry and the fresh onion tops is perfect.

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One night I served this over cauliflower rice to a friend who swore she hated cabbage. She finished her bowl, looked up, and said it tasted like comfort. I think about that a lot, how the simplest things can surprise us when we are not expecting them to.

Swaps and Variations

Ground chicken or turkey work just as well if you want something leaner, though beef gives you the richest flavor. I have also used ground pork when I wanted something a little fattier and more indulgent. For a vegetarian version, crumbled firm tofu browned in a hot pan holds up beautifully and soaks up the sauce like a sponge.

Serving Suggestions

This is perfect on its own, but I love it over steamed jasmine rice when I am extra hungry. Cauliflower rice keeps it low-carb and light, or you can toss it with cooked rice noodles for something more filling. A handful of toasted sesame seeds or crushed peanuts on top adds crunch and makes it feel a little more special.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly they taste even better the next day when the flavors have melded. Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce if it looks dry. I have eaten this cold straight from the fridge more times than I can count, and it still hits.

• Store sauce separately if meal prepping to keep the cabbage from getting soggy.
• Freeze portions in individual containers for up to two months, thaw overnight in the fridge.
• Reheat in the microwave covered with a damp paper towel to keep it from drying out.

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This dish does not ask much of you, just a hot pan and a little attention. It gives back more than it takes, every single time.

Recipe Questions

→ Can I use a different type of ground meat?

Yes, ground chicken, turkey, or pork work well as substitutes for beef. Adjust cooking time slightly based on the meat's fat content.

→ How do I keep the cabbage crispy?

Cook the cabbage over high heat for only 5-7 minutes, stirring frequently. Don't overcook—it should remain slightly crisp and tender.

→ Is this dish gluten-free?

Use tamari instead of soy sauce and ensure your oyster sauce is labeled gluten-free. Always check ingredient labels for hidden gluten.

→ Can I make this ahead of time?

Yes, prepare the stir-fry and store in an airtight container for up to 3 days. Reheat in a skillet or microwave until heated through.

→ What can I serve with this stir-fry?

Serve over steamed cauliflower rice, regular rice, or noodles. It also pairs well with steamed broccoli or bok choy on the side.

→ How spicy is this dish?

The heat level is mild to moderate depending on whether you add Sriracha. Adjust the amount of chili sauce to suit your preference.