Ground Beef and Cabbage Stir Fry (Print Version)
Tender beef and crisp cabbage in savory Asian seasonings, ready in 30 minutes.
# What You Need:
→ Proteins
01 - 1 pound lean ground beef
→ Vegetables
02 - 1 small head green cabbage (about 1½ pounds), thinly sliced
03 - 1 medium carrot, julienned or grated
04 - 1 small yellow onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
07 - 2 green onions, sliced for garnish
→ Sauces & Seasonings
08 - 3 tablespoons soy sauce (use tamari for gluten-free)
09 - 1 tablespoon oyster sauce (optional, skip for gluten-free)
10 - 1 tablespoon sesame oil
11 - 1 teaspoon chili garlic sauce or Sriracha (optional, for heat)
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon sugar or honey (optional, to balance flavors)
→ Oils
14 - 1 tablespoon neutral oil (canola or vegetable oil)
# How To Make:
01 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add ground beef, breaking apart with a spatula. Cook until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
03 - Add sliced onion, minced garlic, and grated ginger to the skillet. Stir fry for 1-2 minutes until fragrant.
04 - Add cabbage and carrot. Stir fry for 4-5 minutes until vegetables are just tender but retain crisp texture.
05 - In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, chili garlic sauce, black pepper, and sugar or honey until well combined.
06 - Pour sauce mixture over beef and vegetables. Toss thoroughly to coat evenly. Stir fry for an additional 1-2 minutes until heated through.
07 - Taste and adjust seasoning as needed. Remove from heat.
08 - Serve hot, garnished with sliced green onions.
# Expert Tips:
01 -
- The cabbage stays crisp tender, not mushy, which took me forever to get right
- Everything happens in one pan so cleanup is practically nonexistent
- You can tweak the heat level and still keep that umami depth everyone loves
02 -
- Overcooking the cabbage is the biggest mistake, it turns into mush and loses all texture
- Draining the beef fat is optional but recommended, too much grease makes the sauce slide off
- The sauce looks thin in the pan but it thickens as it coats the vegetables
03 -
- Prep all ingredients before you start cooking, stir fries move too fast to chop as you go
- Make sure your pan is properly hot before adding the beef, otherwise it steams instead of browns