Ground Beef and Cabbage Stir Fry (Print)

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

# What You 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 for garnish

→ Sauces & Seasonings

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

→ Oils

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

# How To Make It:

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 Advice:

01 -
  • It comes together in under 30 minutes which is a lifesaver on busy weeknights
  • The cabbage adds sweetness and crunch while staying low carb and gluten free
  • Leftovers reheat beautifully so you can make extra for lunch the next day
02 -
  • Do not overcrowd your pan or the vegetables will steam instead of stir fry which changes the whole texture
  • Prep all ingredients before you start cooking because stir frying goes fast once you begin
  • The cabbage continues to release liquid as it sits so leftovers will be more watery but still taste great
03 -
  • Grate your ginger against the grain so you get the flavorful pulp without any tough fibers
  • Let your wok get properly hot before adding ingredients for that restaurant quality sear

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