Description
This Chinese Ground Beef and Cabbage Stir Fry is a quick, flavorful weeknight dinner packed with tender cabbage, savory ground beef, and a rich umami sauce. Ready in under 30 minutes, it’s a wholesome, budget-friendly meal that pairs perfectly with rice or noodles—ideal for busy evenings or meal prepping.
Ingredients
Units
Scale
For the Stir Fry
- 1 pound (450g) ground beef
- 1 small head green cabbage, thinly sliced (about 6 cups)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced (for garnish, optional)
- 1 medium carrot, julienned (optional)
For the Sauce
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon black or white pepper
- 1 teaspoon sugar
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, water, black pepper, and sugar until smooth. Set aside so it’s ready to go.
- Cook the ground beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it up with a spatula, and cook until browned and no longer pink, about 5–6 minutes. Transfer the cooked beef to a plate and drain any excess fat if needed.
- Sauté aromatics and veggies: In the same skillet, add the remaining 1 tablespoon oil. Sauté the onions for 1 minute, then add the garlic and ginger, stirring just until fragrant (about 30 seconds). Add the sliced cabbage (and carrot if using), stir-frying for 5–6 minutes until the cabbage is just softened but still slightly crisp.
- Combine and stir fry: Return the browned beef to the skillet. Pour the prepared sauce over the beef and vegetables. Toss everything together, ensuring the sauce evenly coats the mixture. Cook for 2–3 minutes until the sauce thickens and the stir fry is hot throughout.
- Finish and serve: Remove from heat and garnish with sliced green onions if desired. Serve hot over steamed rice or noodles.
Notes
- Swap ground beef for ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
- For extra crunch, add bell peppers, snap peas, or sliced mushrooms.
- This dish is best eaten fresh but stores well in the refrigerator for up to 3 days.
- Adjust the amount of soy sauce for saltiness as preferred.
- Make it spicy by adding chili flakes, sriracha, or a dash of chili oil.
Nutrition
- Serving Size: 1/4 of recipe (about 1 1/2 cups)
- Calories: 290
- Sugar: 6g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 62mg
