Pin it My cousin showed me this dish on a rainy Tuesday when I had nothing but half a cabbage and a pound of beef in the fridge. She tossed everything into a smoking wok with a handful of sauces I didn't know I owned, and within twenty minutes, we were eating something that tasted like it came from a restaurant. The cabbage stayed crisp, the beef soaked up every drop of that salty-sweet glaze, and I realized I'd been overthinking weeknight cooking for years. Now it's the recipe I turn to when I need dinner fast and want it to feel like I actually tried.
I made this for my husband the first week he started complaining about carbs, and he didn't even notice there was no rice until I mentioned it. He went back for seconds, then asked if we could have it again the next night. I've served it to friends who don't cook much, and they always text me later asking for the recipe because they can't believe how simple it was. It's become the dish I make when I want people to think I'm a better cook than I actually am.
Ingredients
- Lean ground beef: The base of the dish, it browns quickly and soaks up the sauce beautifully without releasing too much grease.
- Green cabbage: Slice it thin so it cooks fast but still has that satisfying crunch when you bite into it.
- Green onions: Use the white parts early for a sharp bite and save the greens for garnish so they stay bright and fresh.
- Garlic and ginger: These two wake up the whole pan, the smell alone makes everyone come into the kitchen asking what's for dinner.
- Soy sauce: The backbone of the flavor, salty and deep, swap for tamari if you need it gluten-free.
- Oyster sauce: Adds a subtle sweetness and thickness that makes the sauce cling to everything instead of pooling at the bottom.
- Rice vinegar: A splash of brightness that cuts through the richness and keeps it from tasting one-note.
- Sesame oil: Just a tablespoon gives you that toasted, nutty finish that smells like a real stir-fry.
- Sriracha: Optional, but a teaspoon gives it just enough heat to keep things interesting without burning anyone out.
- White pepper: It has a sharper, more floral kick than black pepper and tastes more authentic in Chinese cooking.
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 means you won't scramble later when the wok is blazing hot.
- Brown the beef:
- Heat the oil in a large wok or skillet over medium-high until it shimmers, then add the beef and break it apart with a spatula. Let it sit for a minute before stirring so it gets a nice brown crust, about four to five minutes total.
- Add aromatics:
- Toss in the garlic, ginger, and white parts of the green onions, stirring constantly for about a minute. The kitchen will smell incredible, and you'll know it's ready when the garlic just starts to turn golden.
- Stir-fry the cabbage:
- Add the sliced cabbage and carrot if you're using it, then toss everything together for five to seven minutes. The cabbage should soften but still have a little snap when you bite it.
- Coat with sauce:
- Pour the sauce over everything and toss well, letting it cook for another minute or two until the sauce thickens slightly and coats the beef and cabbage. Everything should look glossy and smell like the best takeout you've ever had.
- Garnish and serve:
- Turn off the heat, sprinkle the green parts of the onions on top, and serve it hot. If you wait too long, the cabbage will keep cooking and lose its texture.
Pin it The first time I brought this to a potluck, someone asked if I'd picked it up from a Chinese restaurant on the way over. I told them I made it in less time than it would've taken to drive there, and they didn't believe me until I walked them through it the following week. Now it's the dish my friends request when they come over, and I love that it feels special even though it's one of the easiest things I make.
Swaps and Variations
Ground chicken or turkey work just as well if you want something leaner, and ground pork gives it a richer, slightly sweeter flavor that I actually prefer sometimes. You can toss in snap peas, bell peppers, or mushrooms if you have them lying around, just add them with the cabbage so they cook at the same time. If you're not worried about carbs, serve it over jasmine rice or rice noodles, but honestly, it's hearty enough on its own that I rarely bother.
Make It Your Own
I've added a handful of chopped bok choy when I had it in the crisper, and it worked perfectly. A sprinkle of toasted sesame seeds or crushed peanuts on top adds crunch and makes it look like you put in way more effort than you did. If you like it spicier, double the Sriracha or add a pinch of red pepper flakes while the beef is browning so the heat blooms in the oil.
Storing and Reheating
Leftovers keep in the fridge for up to three days, and they reheat beautifully in a hot skillet with a tiny splash of water to loosen the sauce. I don't recommend the microwave because the cabbage gets soggy and sad, but if you're in a rush, it's still edible. Sometimes I'll crack an egg into the leftovers while reheating and scramble it all together for a completely different meal the next day.
- Let it cool completely before storing or condensation will make everything watery.
- Reheat in a skillet over medium heat, not the microwave, for the best texture.
- Add a drizzle of sesame oil when reheating to bring back that fresh-cooked flavor.
Pin it This is the kind of recipe that makes you feel capable in the kitchen, even on nights when you're tired and tempted to order in. It's quick, forgiving, and always tastes like you knew exactly what you were doing.
Recipe Questions & Answers
- → Can I use a different protein instead of ground beef?
Yes, ground chicken, pork, or turkey work excellently as substitutes. Adjust cooking time as needed based on the protein's fat content.
- → How do I make this gluten-free?
Simply replace regular soy sauce with tamari and ensure your oyster sauce is labeled gluten-free. Check all condiment labels carefully.
- → Can I prepare this dish in advance?
Yes, you can cook it ahead and refrigerate for up to 3 days. Reheat in a skillet or microwave, adding a splash of water if needed to refresh the sauce.
- → What can I serve alongside this stir-fry?
Steamed cauliflower rice makes an excellent low-carb pairing. For a heartier meal, serve with jasmine rice or rice noodles.
- → How can I add more vegetables to this dish?
Bell peppers, snap peas, mushrooms, or bok choy are great additions. Add them with the cabbage and adjust cooking time to maintain desired texture.
- → Is this stir-fry spicy?
The base version is mild with subtle heat from white pepper. Add Sriracha or chili garlic sauce to control spice level according to your preference.