Go Back
Chinese Ground Beef and Cabbage Stir-Fry

Chinese Ground Beef and Cabbage Stir-Fry

A quick and hearty one-pan meal featuring tender shredded cabbage and savory ground beef tossed in a garlic-ginger soy sauce.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon cooking oil
  • 3 cloves minced garlic
  • 1 tablespoon minced fresh ginger
  • ½ head green cabbage thinly sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • ¼ teaspoon ground black pepper
  • 2 sliced green onions for garnish
  • Sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Chef’s knife
  • Cutting Board
  • Spatula or Wooden Spoon
  • Measuring spoons
  • Measuring cups

Method
 

  1. Heat the cooking oil in a large skillet or wok over medium-high heat until it is hot.
  2. Add the ground beef to the pan and cook while breaking it apart until it is fully browned.
  3. Drain any excess grease from the pan if necessary to keep the dish from being too oily.
  4. Stir the minced garlic and fresh ginger into the beef and cook for 30 seconds until fragrant.
  5. Add the thinly sliced cabbage to the pan and toss it thoroughly with the beef mixture.
  6. Whisk the soy sauce oyster sauce hoisin sauce sugar and black pepper together in a small bowl.
  7. Pour the sauce mixture over the beef and cabbage and stir until everything is evenly coated.
  8. Cook the mixture for 5 to 7 minutes while stirring occasionally until the cabbage is tender.
  9. Remove the skillet from the heat and garnish with sliced green onions and sesame seeds.
  10. Serve the stir-fry immediately while hot alongside rice noodles or inside lettuce wraps.

Notes

Slice the cabbage into very thin and even shreds to ensure it cooks quickly without becoming soggy.
For the best flavor profile make sure to let the ground beef get nicely browned before adding the aromatics.
Prepping all your ingredients before you start cooking is vital because stir-fry dishes move very fast once the heat is on.
You can easily adapt this recipe into a low-carb meal by serving it over cauliflower rice instead of white rice.
If you prefer a spicy kick try adding a teaspoon of chili paste or sriracha to the sauce mixture before pouring.