Save to Pinterest My wok was still cold when I realized I had fifteen minutes to get dinner on the table. I grabbed ground beef from the fridge, spotted half a cabbage I'd forgotten about, and decided to trust my instincts. The sizzle that filled the kitchen twenty minutes later told me I'd stumbled onto something worth repeating. Now this stir-fry shows up at least twice a month, sometimes more when I need something fast that actually tastes like I tried.
I made this for my brother once when he stopped by unannounced. He stood in the doorway of the kitchen, watching me toss cabbage in the wok, and asked if I was making something fancy. When I told him it was just beef and cabbage, he looked skeptical. He ate two bowls and texted me the next day asking for the recipe. That's when I knew this dish had earned its spot in my regular rotation.
Ingredients
- Lean ground beef: The base of the dish, browning it properly gives you those crispy, caramelized bits that add depth to every bite.
- Green cabbage: Slice it thin so it cooks quickly but still keeps a satisfying crunch, it sweetens as it hits the hot pan.
- Green onions: Use the white parts early for a sharp bite and save the green tops for a fresh, bright finish.
- Garlic and ginger: These two make the kitchen smell like a real stir-fry is happening, mince them fine so they distribute evenly.
- Carrot: Optional but adds a pop of color and a hint of sweetness, julienne it thin so it cooks at the same pace as the cabbage.
- Soy sauce and oyster sauce: The salty-sweet backbone of the sauce, they cling to the beef and cabbage with a glossy sheen.
- Rice vinegar: Cuts through the richness and brightens the whole dish with just a tablespoon.
- Sesame oil: A little goes a long way, it adds that nutty, toasty note you expect from good takeout.
- Sriracha or chili garlic sauce: Stir in as much or as little as you like, I usually add a teaspoon and let everyone adjust at the table.
- White pepper: It has a sharper, more floral heat than black pepper and really belongs in stir-fries.
- Vegetable oil: Use something with a high smoke point like canola or peanut oil so it can handle the high heat without burning.
Instructions
- Mix the sauce:
- Whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar in a small bowl. Having it ready before you start cooking makes everything move faster.
- Brown the beef:
- Heat the vegetable oil in a large wok or skillet over medium-high heat, then add the ground beef and break it up with a spatula. Let it sit undisturbed for a minute or two so it develops a nice brown crust before you stir it again.
- Add aromatics:
- Toss in the garlic, ginger, and the white parts of the green onions once the beef is cooked through. Stir-fry for about a minute until the smell makes you want to lean over the pan.
- Stir-fry the cabbage:
- Add the sliced cabbage and carrot if you are using it, then toss everything together for five to seven minutes. The cabbage should soften but still have a little snap when you bite into it.
- Coat with sauce:
- Pour the sauce over the mixture and toss well so every piece gets coated. Cook for another minute or two until the sauce reduces slightly and everything looks glossy.
- Finish and serve:
- Remove the wok from the heat and scatter the green parts of the onions on top. Serve it hot, straight from the pan if you want to keep things casual.
Save to Pinterest One night I served this over cauliflower rice for a friend who was avoiding carbs. She told me it felt like comfort food without the guilt, and I realized that was exactly what I loved about it too. It satisfies that craving for something warm and savory without weighing you down. We sat at the table longer than usual that night, talking and scraping our bowls clean.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to four days. I like to reheat them in a skillet over medium heat with a splash of water to loosen the sauce, the microwave works too but the texture is better on the stovetop. Sometimes I crack an egg into the leftovers while they are reheating and stir it through for a quick fried rice vibe. If you are meal prepping, this holds up beautifully in portioned containers and tastes just as good cold if you are in a rush.
Swaps and Substitutions
Ground chicken or turkey work just as well if you want something leaner, though I find turkey can dry out a bit so I add an extra drizzle of sesame oil. Ground pork gives it a richer, almost restaurant-style flavor that I reach for when I want something a little more indulgent. You can swap the cabbage for bok choy or napa cabbage, both cook faster and have a more delicate texture. If you do not have oyster sauce, hoisin sauce makes a decent substitute though it is a bit sweeter.
Serving Suggestions
This stir-fry stands on its own, but it also pairs well with a simple cucumber salad dressed with rice vinegar and a pinch of sugar. I have served it over jasmine rice when I am feeding someone who needs more than just vegetables, and it works beautifully. For a low-carb option, cauliflower rice or shirataki noodles soak up the sauce without adding many carbs. Sometimes I top each bowl with toasted sesame seeds or a handful of chopped roasted peanuts for extra crunch.
- Sprinkle with red pepper flakes if you want more heat without changing the flavor profile.
- A squeeze of fresh lime juice right before serving brightens everything up and adds a little zing.
- Serve with a side of steamed edamame or miso soup if you want to turn it into a fuller meal.
Save to Pinterest This dish has become my go-to when I want something that feels like a real meal without the fuss. It is simple, satisfying, and forgiving enough that you can make it your own without worrying too much about getting it perfect.
Common Recipe Questions
- → Can I make this gluten-free?
Yes. Substitute tamari for regular soy sauce and use gluten-free oyster sauce. Check all sauce labels for hidden gluten.
- → What protein alternatives work best?
Ground chicken, pork, or turkey work excellently as substitutes. Use the same quantity and follow identical cooking times.
- → How do I keep the cabbage crisp?
Stir-fry for only 5–7 minutes until the cabbage is tender-crisp. Overcooking softens it. High heat and quick cooking preserve texture.
- → Is this truly low-carb?
Yes. At 9g carbs per serving, it fits strict low-carb diets. Omit the optional carrot and sweetener for even lower carb counts.
- → What can I serve it with?
Steamed cauliflower rice is ideal for low-carb meals. Regular white or brown rice, quinoa, or noodles complement it well for higher-carb options.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a wok or skillet to maintain texture and prevent overcooking.