Pin It There was a night last spring when I had exactly twenty minutes before my friend arrived for dinner, a half-empty fridge, and zero backup plan. I grabbed the ground beef I'd defrosted that morning and a sad-looking cabbage that had been lurking in the crisper for days. What came out of that wok was so good we ate it standing at the counter, straight from the pan. That scramble became this recipe, and now it's what I make when I want something fast, filling, and surprisingly impressive.
The first time I served this to my sister, she asked if I'd been hiding cooking skills from her our whole lives. I laughed because honestly, this dish does the heavy lifting for you. The ginger and garlic hit the hot oil and the whole kitchen smells like a restaurant. By the time the sauce goes in, you're already proud of yourself.
Ingredients
- Lean ground beef (1 lb): The star protein here, and using lean beef means less grease pooling in the pan, which keeps the stir-fry light and lets the sauce cling better.
- Green cabbage (1 small head): Choose a firm, heavy head with tight leaves, slice it thin so it cooks fast but still keeps a little snap.
- Green onions (3): I slice the white parts to cook with the garlic and save the green tops for garnish, they add a fresh, sharp note right at the end.
- Garlic (2 cloves, minced): Fresh is essential here, the jarred stuff just doesn't give you that punchy fragrance when it hits the heat.
- Fresh ginger (1-inch piece, grated): Grate it on a microplane if you have one, it melts into the dish and adds warmth without being spicy.
- Carrot (1 medium, julienned, optional): This is just for color and a hint of sweetness, skip it if you're keeping carbs as low as possible.
- Soy sauce (3 tbsp): The salty backbone of the sauce, use low-sodium if you're watching salt or swap for tamari to make it gluten-free.
- Oyster sauce (1 tbsp): This is what gives the dish that deep, slightly sweet umami flavor, don't skip it if you can help it.
- Rice vinegar (1 tbsp): A little tang to balance the richness, it brightens everything up without tasting sharp.
- Sesame oil (1 tbsp): Adds a nutty, toasty finish, use it in the sauce not for cooking or it loses its magic.
- Sriracha or chili garlic sauce (1 tsp, optional): I almost always add this for a gentle kick, but leave it out if you're cooking for kids.
- Ground white pepper (1/2 tsp): It has a different flavor than black pepper, more floral and less sharp, and it's traditional in Chinese stir-fries.
- Sugar or sweetener (1/2 tsp, optional): Just a pinch to round out the sauce, you can skip it entirely if you want.
- Vegetable oil (1 tbsp): Use something with a high smoke point like canola or peanut oil, your wok needs to get hot and stay hot.
Instructions
- Mix your sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar until everything is smooth and combined. Set it next to the stove so you can grab it fast when you need it.
- Brown the beef:
- Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers. Add the ground beef and break it up with a spatula, letting it brown and sizzle for 4 to 5 minutes until cooked through and a little crispy at the edges.
- Build the aromatics:
- Toss in the garlic, ginger, and the white parts of the green onions. Stir-fry for about a minute, just until the kitchen smells amazing and the garlic is golden but not burned.
- Stir-fry the cabbage:
- Add the sliced cabbage and carrot if you're using it, then toss everything together. Cook for 5 to 7 minutes, stirring often, until the cabbage wilts down but still has a little crunch.
- Coat with sauce:
- Pour the sauce over everything and toss well to coat every piece. Let it cook for another 1 to 2 minutes so the sauce thickens slightly and clings to the beef and cabbage.
- Garnish and serve:
- Turn off the heat and sprinkle the green parts of the green onions over the top. Serve it hot, straight from the pan if you want to feel like a chef.
Pin It One Sunday afternoon, I made a double batch of this and ate it cold from a container while sitting on the back porch with a book. The flavors had melded overnight and the sesame oil was even more fragrant. It felt less like leftovers and more like a secret meal I'd planned just for myself. That's when I realized this recipe wasn't just fast, it was versatile in a way that made it feel like a friend.
How to Store and Reheat
Let the stir-fry cool completely, then pack it into airtight containers and stash it in the fridge for up to four days. When you're ready to eat, reheat it in a skillet over medium heat with a splash of water or broth to loosen the sauce. I don't love microwaving this because the cabbage can get a little soggy, but if you're in a rush, 90 seconds on high works fine. You can also eat it cold, honestly, it's surprisingly good that way.
Ways to Make It Your Own
Swap the ground beef for ground chicken, turkey, or pork if that's what you have, the cooking time stays the same. Add a handful of snap peas, bell peppers, or mushrooms when you toss in the cabbage for extra vegetables. If you want it spicier, double the Sriracha or add a sprinkle of red pepper flakes at the end. Serve it over cauliflower rice, regular rice, or even zucchini noodles if you want to stretch it further.
What to Serve Alongside
This dish is hearty enough to stand alone, but it plays well with others if you want to make it a bigger meal. A bowl of miso soup or a simple cucumber salad with rice vinegar adds a cool, refreshing contrast. If you're not going low-carb, steamed jasmine rice or fried rice on the side makes it feel like a full takeout spread. I've also served it with potstickers as an appetizer and it felt like a dinner party, even though I did zero planning.
- Top with toasted sesame seeds or crushed peanuts for crunch and a little extra richness.
- Drizzle with a bit more sesame oil right before serving if you want that nutty aroma to really shine.
- Pair it with a cold beer or iced green tea, both cut through the savory flavors beautifully.
Pin It This recipe has saved me on more rushed weeknights than I can count, and it still feels like something special every time. Make it once and I bet it becomes one of those dishes you don't need to look up anymore.
Recipe FAQ
- → Can I use a different type of ground meat?
Yes, ground chicken, pork, or turkey work well as substitutes for beef. Adjust cooking time slightly if using leaner meats to prevent drying out.
- → How do I keep the cabbage crispy?
Cook over high heat and avoid overcrowding the pan. Stir-fry for only 5-7 minutes so the cabbage stays tender-crisp rather than soggy.
- → Is this dish gluten-free?
It can be made gluten-free by substituting tamari for soy sauce and using gluten-free oyster sauce. Always check product labels to ensure compliance.
- → What can I serve with this stir-fry?
Serve over cauliflower rice for a low-carb option, or pair with steamed jasmine rice, rice noodles, or quinoa for a more traditional presentation.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 3-4 days. Reheat in a skillet or microwave, adding a splash of water if needed to refresh the sauce.
- → Can I make this ahead of time?
Yes, you can prep ingredients in advance and store separately. The dish is best cooked fresh, but leftovers reheat well for meal prep throughout the week.