Chinese Beef and Cabbage Stir-Fry (Print Version)

Tender ground beef, crisp cabbage, and rich umami sauce come together in this quick 25-minute low-carb dinner.

# Ingredient List:

→ Proteins

01 - 1 pound lean ground beef

→ Vegetables

02 - 1 small head green cabbage, cored and thinly sliced
03 - 3 green onions, sliced
04 - 2 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 1 medium carrot, julienned, optional

→ Sauces & Seasonings

07 - 3 tablespoons soy sauce or tamari
08 - 1 tablespoon oyster sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 teaspoon sriracha or chili garlic sauce, optional
12 - 1/2 teaspoon ground white pepper
13 - 1/2 teaspoon sugar or sweetener, optional

→ Oils

14 - 1 tablespoon vegetable oil

# How-To Steps:

01 - Combine soy sauce, oyster sauce, rice vinegar, sesame oil, sriracha if using, white pepper, and sugar in a small bowl. Set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through, approximately 4 to 5 minutes.
03 - Add minced garlic, grated ginger, and white portions of green onions to the beef. Stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and carrot if using. Stir-fry for 5 to 7 minutes until cabbage is tender-crisp.
05 - Pour prepared sauce over the mixture and toss thoroughly to coat all ingredients. Cook for 1 to 2 minutes until heated through and sauce slightly reduces.
06 - Remove from heat. Garnish with reserved green portions of green onions. Serve immediately while hot.

# Helpful Tips:

01 -
  • It turns a humble head of cabbage into something you'll crave on repeat.
  • The sauce clings to every bite without feeling heavy or greasy.
  • You can have dinner on the table before most delivery apps even confirm your order.
  • It tastes indulgent but keeps your carb count surprisingly low.
02 -
  • Don't crowd the pan or the beef will steam instead of brown, if your skillet is small, cook the beef in two batches.
  • Slice the cabbage as thin as you can so it cooks fast and stays tender-crisp instead of turning mushy.
  • Taste the sauce before adding it to the pan, some oyster sauces are saltier than others and you might want to dial back the soy sauce.
03 -
  • Let your wok or skillet get really hot before adding the oil, that's how you get those charred, caramelized edges on the cabbage.
  • If you want more sauce, double the sauce ingredients and add it at the end, it keeps well in a jar in the fridge for a week.
  • Fresh ginger makes a huge difference here, the jarred stuff just doesn't give you that bright, zingy flavor.
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