Chinese Ground Beef Cabbage Stir-Fry

My wok was still cold when I remembered I had nothing planned for dinner. A head of cabbage sat in the crisper, half a pound of ground beef thawed in the fridge, and a bottle of soy sauce older than my last birthday. What started as desperation turned into a stir-fry I now make at least twice a month. The cabbage crisps up just enough to stay crunchy, the beef soaks up all that umami from the sauce, and somehow it all comes together in less time than it takes to order takeout.

I served this to my skeptical sister who swore she hated cabbage. She ate two bowls and asked for the recipe before she left. Now she texts me photos every time she makes it, usually with some variation like ground turkey or extra chili paste. It became our unspoken language for I actually cooked tonight and it worked.

Ingredients

• Lean ground beef: The star protein that browns beautifully and soaks up all the savory sauce, though ground pork or turkey work just as well if that is what you have.
• Green cabbage: Slice it thin so it cooks fast and stays slightly crisp, giving you that satisfying crunch in every bite.
• Green onions: Use the white parts early for aromatics and save the green tops for a fresh, sharp garnish at the end.
• Garlic and ginger: Fresh is non-negotiable here, the fragrance they release in hot oil is what makes the kitchen smell like a real stir-fry.
• Soy sauce and oyster sauce: This duo brings the deep, salty-sweet umami that makes you want to lick the spatula.
• Rice vinegar: A splash of brightness to cut through the richness and wake up all the other flavors.
• Sesame oil: Just a tablespoon adds a toasty, nutty finish that smells like comfort.
• Sriracha or chili garlic sauce: Optional, but a teaspoon gives it just enough heat to keep things interesting.
• Vegetable oil: Use something with a high smoke point like canola or peanut oil so nothing burns when the wok gets screaming hot.

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 can pour and toss without scrambling mid-stir-fry.

Brown the beef:

Heat vegetable oil in a large wok or skillet over medium-high heat, then add the ground beef and break it apart with a spatula. Let it sizzle undisturbed for a minute before stirring so you get those crispy, caramelized bits.

Add aromatics:

Toss in the garlic, ginger, and white parts of the green onions, stirring constantly for about a minute. The smell will tell you when it is ready, sharp and fragrant and impossible to ignore.

Stir-fry the cabbage:

Add the sliced cabbage and optional carrot, then stir-fry for 5 to 7 minutes until the cabbage wilts but still has some bite. Do not cover the pan or it will steam instead of sear.

Toss with sauce:

Pour the prepared sauce over everything and toss well to coat, cooking for another 1 to 2 minutes until the sauce clings and reduces slightly. Taste and adjust with more soy sauce or a pinch of sugar if needed.

Garnish and serve:

Remove from heat, scatter the green onion tops over the top, and serve immediately while everything is still hot and glossy.

Save

One night I made this after a long shift and ate it straight from the wok, standing at the counter in my socks. No bowl, no table, just me and a wooden spoon and the quiet satisfaction of something simple done right. That is when I knew this recipe had earned its place in my rotation.

Making It Your Own

Swap the ground beef for ground chicken or pork if you want a lighter feel, or go full vegetarian with crumbled firm tofu. I have also tossed in snap peas, bell peppers, and thinly sliced mushrooms when I had them lying around. The sauce is forgiving and clings to just about anything you throw in the wok.

Serving Suggestions

I usually eat this on its own because the cabbage gives it enough body, but it is excellent over cauliflower rice if you want to stretch it further. My friend serves hers with a fried egg on top and calls it breakfast-for-dinner. A handful of toasted sesame seeds or crushed peanuts on top adds crunch and makes it feel a little fancy.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, though the cabbage softens a bit as it sits. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, microwaving works too but you lose some of that wok-kissed texture. I have never had enough left over to freeze, but I imagine it would hold up fine for a month if you are the meal-prep type.

• Store in an airtight container and let it cool completely before sealing to avoid condensation.
• If reheating in the microwave, cover loosely and stir halfway through to heat evenly.
• Add a drizzle of sesame oil or a fresh squeeze of lime before serving to bring back some brightness.

Save

This stir-fry is proof that you do not need a long ingredient list or hours in the kitchen to make something worth sitting down for. Keep your wok hot, your cabbage crisp, and dinner will take care of itself.

Recipe FAQs

→ Can I use a different protein instead of ground beef?

Yes, ground chicken, pork, or turkey work perfectly as substitutes. Cook using the same method until browned and cooked through.

→ How do I make this gluten-free?

Replace regular soy sauce with tamari and ensure your oyster sauce is labeled gluten-free. Check all sauce labels for hidden gluten ingredients.

→ Can I prepare this dish ahead of time?

This stir-fry is best served fresh, but you can prep ingredients in advance. Store cooked portions in airtight containers for up to 3 days and reheat gently.

→ What can I serve with this stir-fry?

Serve over steamed cauliflower rice for a low-carb option, or pair with regular rice or noodles. It also works well on its own as a complete meal.

→ How can I add more vegetables to this dish?

Bell peppers, snap peas, mushrooms, or bok choy make excellent additions. Add them with the cabbage and adjust cooking time as needed for your preferred texture.

→ Is this dish spicy?

The base version is mildly savory with white pepper. Sriracha or chili garlic sauce is optional, so you can adjust the heat level to your preference.