Chinese Ground Beef Cabbage Stir-Fry

My wok was still cold when I realized I had nothing planned for dinner and only twenty minutes before everyone came home. I opened the fridge, found half a cabbage and some ground beef, and decided to trust my instincts. What came together that night wasn't just fast—it was the kind of dish that made my kids ask for seconds before I'd even plated my own. Now it's my go-to when time is tight and I need something that feels like I actually tried.

I've made this on rainy Tuesdays when the house felt too quiet and on chaotic Fridays when I needed to feed a crowd without losing my mind. One time my neighbor stopped by just as I was plating it, and she stood in my kitchen with a fork, insisting she was only taking one bite. She didn't leave until her bowl was empty. That's the kind of recipe this is—it doesn't wait for special occasions, it creates them.

Ingredients

• Lean ground beef: This is your protein base, and using lean meat keeps the dish from getting greasy while still delivering deep, savory flavor.
• Green cabbage: Choose a firm head with tightly packed leaves; it should feel heavy for its size and will soften just enough while keeping a satisfying bite.
• Green onions: The white parts go in early for sweetness, the green tops at the end for a fresh, sharp finish.
• Garlic and ginger: Fresh is non-negotiable here—they're the aromatic backbone that makes your kitchen smell like a real stir-fry house.
• Carrot: Optional, but it adds a pop of color and a hint of sweetness that balances the salty umami.
• Soy sauce: Go for low-sodium if you can; you want control over the salt level, and you can always add more.
• Oyster sauce: This is where the deep, rich umami lives—don't skip it, it's the secret to that takeout taste.
• Rice vinegar: Just a tablespoon brightens everything and keeps the sauce from feeling one-note.
• Sesame oil: A little goes a long way; it adds a nutty, toasted warmth that ties the whole dish together.
• Sriracha or chili garlic sauce: Heat is optional, but I always add it because I like a little kick with my cabbage.
• White pepper: It has a sharper, more floral heat than black pepper and tastes more authentic in Chinese cooking.
• Sugar or sweetener: Just a touch to balance the salty and sour; you won't taste sweetness, just harmony.
• Vegetable oil: High smoke point oils like canola or peanut are best for stir-frying at high heat without burning.

Instructions

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Mix the sauce:

In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar until smooth. Set it within arm's reach because once you start cooking, things move fast.

Brown the beef:

Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers, then add the ground beef and break it apart with a spatula, letting it sear and brown for 4 to 5 minutes. Don't stir it too much at first—let it get some color.

Add aromatics:

Toss in the garlic, ginger, and the white parts of the green onions, stirring constantly for about a minute until the smell makes you hungry. This is the moment your kitchen starts to smell like a restaurant.

Stir-fry the cabbage:

Add the sliced cabbage and carrot if using, then stir-fry for 5 to 7 minutes, tossing frequently until the cabbage wilts but still has some crunch. It will shrink a lot, so don't panic when it looks like too much at first.

Coat with sauce:

Pour the prepared sauce over everything and toss well to coat, cooking for another 1 to 2 minutes until the sauce clings to the beef and vegetables and everything is glossy. Taste it now—if it needs more salt or heat, this is your chance.

Garnish and serve:

Remove from heat, scatter the green parts of the onions on top, and serve immediately while it's still steaming. It's best eaten right away, straight from the wok.

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The first time I packed this for lunch, a coworker leaned over and asked what smelled so good. I told her it was leftovers, and she looked genuinely jealous. That's when I realized this wasn't just a weeknight shortcut—it was something worth sharing. Now I make double batches on purpose, because it's one of those rare dishes that tastes even better the next day when the flavors have had time to settle in.

Swaps and Substitutions

Ground chicken, pork, or turkey all work beautifully here if you want to switch up the protein, though turkey tends to be a little drier so I add an extra splash of sesame oil. If you're avoiding soy, coconut aminos will give you a similar salty-sweet depth, just use a little less because it's naturally sweeter. I've also made this with napa cabbage when that's what I had on hand, and it cooks faster and tastes a bit more delicate, so cut your stir-fry time by a couple of minutes.

Serving Suggestions

I usually serve this straight from the wok with a side of cauliflower rice to keep it low-carb, but it's just as good over jasmine rice or rice noodles if you're not counting carbs. A sprinkle of toasted sesame seeds or chopped roasted peanuts on top adds crunch and makes it feel a little more special. Sometimes I'll put out a small dish of extra Sriracha or chili oil on the side for anyone who wants more heat, and it disappears fast.

Storage and Reheating

This keeps well in an airtight container in the fridge for up to four days, and I've never had it last longer than that because someone always finishes it first. When reheating, I like to use a hot skillet instead of the microwave—it brings back that wok-fried texture and keeps the cabbage from getting soggy. If you're meal prepping, store the green onion garnish separately and add it fresh when you reheat so it stays bright and crisp.

• Let it cool completely before storing to avoid condensation that makes everything watery.
• Reheat over medium-high heat with a tiny splash of water or soy sauce to loosen the sauce.
• This also freezes decently for up to two months, though the cabbage texture softens a bit after thawing.

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Some recipes you make once and forget, but this one sticks around because it's fast, forgiving, and always tastes like you knew what you were doing. Keep the ingredients on hand and you'll never be more than twenty-five minutes away from something that feels like a win.

Common Questions

→ Can I use a different type of ground meat?

Yes, ground chicken, turkey, or pork work beautifully in this stir-fry. Adjust cooking time slightly depending on the meat's fat content.

→ How do I keep the cabbage crisp?

Cook over high heat and avoid overcrowding the pan. Stir-fry for only 5-7 minutes so the cabbage stays tender-crisp rather than soft.

→ Is this dish gluten-free?

Use tamari instead of regular soy sauce and check that your oyster sauce is certified gluten-free to make this completely gluten-free.

→ What can I serve with this stir-fry?

Serve over cauliflower rice for a low-carb option, or pair with steamed white or brown rice for a more traditional meal.

→ 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 over medium heat to maintain the cabbage's texture.

→ How can I add more vegetables?

Bell peppers, snap peas, or mushrooms make excellent additions. Add them with the cabbage and adjust cooking time as needed.