Chinese Ground Beef Cabbage Stir-Fry (Printable)

Quick stir-fry with ground beef, cabbage, and savory umami sauce. Ready in 25 minutes for weeknight dinners.

# What You Need:

→ 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
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

# Steps:

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 up with a spatula, until browned and cooked through, approximately 4 to 5 minutes.
03 - Add minced garlic, grated ginger, and white portion of green onions. Stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and carrot. Stir-fry for 5 to 7 minutes until cabbage is tender yet crisp.
05 - Pour prepared sauce over the mixture and toss to coat evenly. Cook for 1 to 2 minutes until heated through and sauce reduces slightly.
06 - Remove from heat. Garnish with green portion of green onions. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in the time it takes to stream one episode, no prep anxiety required.
  • The cabbage gets tender but keeps its bite, soaking up all that umami without turning to mush.
  • You can double the batch and eat it cold from the fridge the next day without shame.
02 -
  • Do not crowd the wok or the beef will steam instead of brown, and you will lose those crispy edges.
  • Slice the cabbage thinner than you think you need to, thick wedges take forever to soften and throw off the timing.
  • Taste the sauce before adding it, some soy sauces are saltier than others and you might want to dial back.
03 -
  • Let your wok get really hot before adding anything, that initial sear is what gives this dish its soul.
  • If you like heat, double the Sriracha or add a pinch of red pepper flakes with the garlic.
  • Finish with a tiny drizzle of sesame oil right before serving, it blooms in the heat and smells incredible.
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