Ground Beef and Cabbage Stir Fry (Print Version)

Tender beef and crisp cabbage in savory Asian seasonings, ready in 30 minutes.

# What You'll Need:

→ Proteins

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 small head green cabbage (about 1½ lbs), 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

→ Sauces & Seasonings

08 - 3 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp oyster sauce (optional)
10 - 1 tbsp sesame oil
11 - 1 tsp chili garlic sauce or Sriracha (optional)
12 - ½ tsp ground black pepper
13 - 1 tsp sugar or honey (optional)

→ Oils

14 - 1 tbsp neutral oil (canola or vegetable oil)

# How-To Steps:

01 - In a large skillet or wok, heat the neutral oil over medium-high heat.
02 - Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through (about 5 minutes). Drain excess fat if needed.
03 - Add the sliced onion, garlic, and ginger. Stir fry for 1–2 minutes until fragrant.
04 - Add the cabbage and carrot. Stir fry for 4–5 minutes, until the vegetables are just tender but still crisp.
05 - In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, chili garlic sauce, black pepper, and sugar or honey.
06 - Pour the sauce over the beef and vegetables. Toss well to coat everything evenly. Stir fry for another 1–2 minutes until heated through.
07 - Taste and adjust seasoning if needed, then remove from heat. Serve hot, garnished with sliced green onions.

# Expert Tips:

01 -
  • The cabbage stays beautifully crisp tender, not mushy like so many home stir fries
  • Everything comes together in one pan in under 30 minutes, including prep time
  • You can customize the heat level and protein to suit whatever mood youre in
02 -
  • Do not overcrowd your pan or the vegetables will steam instead of stir fry, turning soggy instead of staying crisp
  • Have all your ingredients prepped before you start cooking because stir frying moves fast once you begin
  • The sauce will look very thin when you pour it in but it will cling to everything beautifully as it heats through
03 -
  • Freeze your beef for 20 minutes before cooking to make it easier to break into small, even crumbles
  • Use a box grater for the carrot and ginger if you want to save time on julienning by hand

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