Ground Beef and Cabbage Stir Fry (Printable)

Tender ground beef and crisp cabbage tossed in savory Asian seasonings for a quick, satisfying meal ready in 30 minutes.

# What You'll 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

→ Sauces & Seasonings

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

→ Oils

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

# How to Make It:

01 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add ground beef to the hot pan. Cook while breaking apart with a spatula until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
03 - Add sliced onion, minced garlic, and grated ginger to the beef. Stir fry for 1 to 2 minutes until fragrant.
04 - Add cabbage and carrot to the skillet. Stir fry for 4 to 5 minutes until vegetables are tender but still retain some crispness.
05 - Whisk together soy sauce, oyster sauce, sesame oil, chili garlic sauce, black pepper, and sugar or honey in a small bowl until well combined.
06 - Pour the prepared sauce over the beef and vegetable mixture. Toss thoroughly to coat evenly. Continue stir frying for 1 to 2 minutes until everything is heated through.
07 - Taste the stir fry and adjust seasoning if needed. Remove from heat.
08 - Serve immediately while hot, garnished with sliced green onions.

# Expert Tips:

01 -
  • Everything cooks in one pan so you are looking at minimal cleanup maximum satisfaction
  • The cabbage gets sweet and tender while staying crisp which is basically textural magic
02 -
  • Cabbage releases a lot of water as it cooks so do not panic if your pan looks soupy it will reduce down
  • The sauce looks thin when you first pour it but it clings to everything beautifully once it heats through
03 -
  • Freeze your ginger root and grate it frozen which eliminates that annoying stringy texture
  • Cut your cabbage into uniform thin slices so everything cooks at the same rate

Return