Pin It My neighbor knocked on my door one Tuesday evening with a bag of cabbage she couldn't use before leaving town. I stared at that giant head of cabbage and thought about ordering takeout instead. Then I remembered a stir-fry I'd had at a tiny spot in Chinatown years ago, where the cabbage was sweet and charred and the beef soaked up this incredible sauce. Twenty minutes later, my kitchen smelled like that restaurant, and I was scraping the pan clean with a wooden spoon.
I made this for my brother when he was trying to cut back on rice and pasta. He looked skeptical when I said it was mostly cabbage, but after his second helping, he asked me to text him the recipe. Now he makes it every Sunday and swears it's better than any drive-thru he used to grab on his way home from work. That's when I knew this dish had real staying power.
Ingredients
- Lean ground beef: The star protein here, it browns beautifully and soaks up the sauce without turning greasy if you use 90% lean or leaner.
- Green cabbage: Slice it thin so it wilts just enough to stay crisp and sweet, never soggy or limp.
- Green onions: Use the white parts early for a sharp bite and the green tops at the end for a fresh, grassy finish.
- Garlic and ginger: Fresh is non-negotiable here, the aroma they release in hot oil is what makes your kitchen smell like a proper stir-fry.
- Carrot: Optional but it adds a pop of color and a hint of sweetness that balances the salty sauce.
- Soy sauce: The backbone of the sauce, go for low-sodium if you're watching salt or tamari if you need gluten-free.
- Oyster sauce: This gives the dish that rich, umami depth you can't quite get from soy sauce alone.
- Rice vinegar: A splash of acidity cuts through the richness and brightens every bite.
- Sesame oil: Just a tablespoon adds a toasty, nutty layer that makes everything taste more complex.
- Sriracha or chili garlic sauce: A little heat wakes up the whole dish, but skip it if you're cooking for picky eaters.
- White pepper: It has a sharper, more floral bite than black pepper and feels more authentic in Chinese cooking.
- Sugar or sweetener: A tiny bit balances the salty and sour notes without making the dish taste sweet.
- Vegetable oil: Use something with a high smoke point like canola or peanut oil so it doesn't burn when the pan gets screaming hot.
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 pan is sizzling.
- Brown the beef:
- Heat the vegetable oil in a large wok or skillet over medium-high heat, then add the ground beef and break it apart with a spatula. Let it cook undisturbed for a minute or two so it gets a nice brown crust, then stir and cook until no pink remains, about 4 to 5 minutes total.
- Add aromatics:
- Toss in the garlic, ginger, and white parts of the green onions, stirring constantly for about a minute. Your kitchen will smell incredible and you'll know the aromatics are ready when they're fragrant but not brown.
- Stir-fry the cabbage:
- Add the sliced cabbage and carrot if using, then stir-fry for 5 to 7 minutes, tossing frequently. The cabbage should soften and char lightly in spots but still have some bite.
- Coat with sauce:
- Pour the sauce over the beef and cabbage, tossing everything together so every piece is coated. Cook for another 1 to 2 minutes until the sauce thickens slightly and clings to the ingredients.
- Garnish and serve:
- Take the pan off the heat and scatter the green parts of the green onions over the top. Serve it hot, straight from the pan if you want to keep that wok hei vibe alive.
Pin It The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant and just reheated it. I took that as the highest compliment. It's the kind of dish that makes people think you spent way more time in the kitchen than you actually did, and I've never corrected anyone who assumes I'm some kind of stir-fry wizard.
Swaps and Substitutions
Ground chicken, pork, or turkey all work beautifully here if you want to switch up the protein. I've even used crumbled tofu when I had vegetarians coming over, and it soaked up the sauce like a dream. If you can't find oyster sauce, hoisin sauce will give you a sweeter, thicker result that's still delicious, just a little different in flavor.
Serving Suggestions
This stir-fry is perfect on its own, but I love spooning it over cauliflower rice when I want to stretch it further or make it feel more like a complete meal. If you're not watching carbs, steamed jasmine rice or rice noodles are fantastic underneath. A sprinkle of toasted sesame seeds or crushed peanuts on top adds crunch and makes it look like you put in extra effort.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. I reheat mine in a hot skillet with a splash of water to revive the sauce, microwaving works too but the cabbage can get a little limp. Sometimes I'll crack an egg into the leftovers while reheating and stir it through for a quick fried rice vibe without the rice.
- Store the sauce separately if you're meal prepping so the cabbage doesn't get soggy.
- This dish freezes okay but the cabbage texture suffers a bit, so I only freeze it if I know I'll eat it within a month.
- Reheat on the stovetop over medium-high heat for the best texture and flavor.
Pin It This stir-fry has become my go-to when I want something fast, flavorful, and filling without feeling weighed down. I hope it becomes one of those recipes you make without thinking, the kind that rescues a busy weeknight and leaves everyone happy.
Recipe FAQs
- → Can I use a different protein instead of ground beef?
Absolutely! Ground chicken, pork, or turkey work wonderfully as substitutes. Adjust cooking time slightly depending on the protein's fat content to ensure it's fully cooked and browned.
- → How do I keep the cabbage crispy and not soggy?
Cook the cabbage over high heat and stir-fry quickly for 5-7 minutes. Don't overcrowd the pan, and avoid covering it with a lid, which traps steam and softens the cabbage too much.
- → Is this dish suitable for meal prep?
Yes! Store in airtight containers in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or microwave until warmed through. The cabbage may soften slightly when reheated.
- → What can I serve with this stir-fry?
For a low-carb option, serve over cauliflower rice or shirataki noodles. It also pairs well with steamed jasmine rice or brown rice if you're not restricting carbohydrates.
- → How can I make this dish spicier?
Increase the Sriracha to 2 tablespoons, add red pepper flakes, or include fresh sliced Thai chilies when stir-frying the garlic and ginger for extra heat throughout the dish.
- → Can I make this gluten-free?
Yes! Simply substitute regular soy sauce with tamari and ensure your oyster sauce is labeled gluten-free. Many brands offer gluten-free versions of traditional Asian sauces.