Pin It My kitchen smelled like ginger and soy sauce every Tuesday night for a solid month. I'd stumbled onto this stir-fry after buying too much cabbage at the farmers market and needing something fast that didn't feel like diet food. The sound of cabbage hitting a hot wok, that sharp sizzle, became the signal that dinner would be ready before the rice cooker even beeped. It's become my go-to when I want something hearty but light, and when I don't want to think too hard after a long day.
I made this for my brother once when he was skeptical about eating more vegetables. He finished his bowl, looked up, and asked if there was more cabbage in the fridge. That's when I knew this recipe was a keeper. It doesn't preach healthy eating, it just tastes good enough that no one notices they're eating half a head of cabbage. Now he texts me every few weeks asking for the sauce ratio.
Ingredients
- Lean ground beef: The star protein here, it browns beautifully and soaks up the sauce while staying tender if you don't overcook it.
- Green cabbage: Choose a firm, heavy head and slice it thin so it cooks quickly but keeps a bite.
- Green onions: Use both the white and green parts separately, the whites add sharp flavor early, the greens bring freshness at the end.
- Garlic and ginger: Fresh is non-negotiable here, they create the aromatic base that makes the whole dish come alive.
- Soy sauce: The salty backbone of the sauce, use low-sodium if you're watching salt or want more control over seasoning.
- Oyster sauce: This adds a deep, slightly sweet umami richness that you can't quite replicate with anything else.
- Rice vinegar: A splash of brightness that cuts through the richness and keeps everything balanced.
- Sesame oil: Just a tablespoon brings a toasty, nutty aroma that makes the dish smell like your favorite restaurant.
- Sriracha or chili garlic sauce: Optional but recommended if you like a gentle kick of heat that builds with each bite.
- White pepper: It has a sharper, more floral heat than black pepper and is traditional in Chinese cooking.
- Vegetable oil: A neutral high-heat oil like canola or peanut oil is best for stir-frying without burning.
Instructions
- Mix the sauce:
- Whisk together 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 screaming hot.
- Brown the beef:
- Heat vegetable oil in a large wok or skillet over medium-high heat, then add the ground beef and break it up with a spatula. Let it brown for 4 to 5 minutes without stirring too much, you want some crispy edges.
- Add aromatics:
- Toss in garlic, ginger, and the white parts of the green onions, stirring constantly for about a minute. You'll know it's ready when the smell makes you lean over the pan and take a deep breath.
- Stir-fry the cabbage:
- Add the sliced cabbage and carrot if using, then stir-fry for 5 to 7 minutes. The cabbage will wilt and soften but should still have a slight crunch in the center.
- Toss with sauce:
- Pour the prepared sauce over everything and toss well to coat, cooking for another 1 to 2 minutes. The sauce will cling to the beef and vegetables and reduce just a bit.
- Garnish and serve:
- Remove from heat, sprinkle with the green parts of the green onions, and serve immediately while it's still steaming. The contrast of the fresh greens against the rich sauce is perfect.
Pin It One night I made this and forgot to buy rice, so I served it in bowls as-is. My friend said it was better that way, more about the flavors and less filler. Since then, I skip the rice more often than not and just let the cabbage be the star. It's funny how a small mistake can turn into the best version of a dish.
Storing and Reheating
This stir-fry keeps well in an airtight container in the fridge for up to four days. The cabbage softens a bit more as it sits, but the flavors deepen and meld together overnight. Reheat it in a skillet over medium heat with a splash of water to loosen the sauce, or microwave it in short bursts. I've even eaten it cold straight from the fridge for lunch and it was surprisingly good, the ginger and sesame oil shine through even more when chilled.
Swaps and Variations
Ground chicken or turkey work beautifully if you want something leaner, and ground pork adds a richer, slightly sweeter flavor. You can also use shredded rotisserie chicken in a pinch, just add it at the end to warm through. Swap cabbage for bok choy, napa cabbage, or even broccoli slaw if that's what you have. I've added snap peas, bell peppers, and mushrooms depending on what's in the crisper drawer, and it always turns out great. For a spicier version, double the Sriracha or add fresh sliced chilies with the garlic.
Serving Suggestions
This dish is perfect over cauliflower rice if you're staying low-carb, or regular jasmine rice if you want something more filling. I love it with a fried egg on top, the runny yolk mixes into the sauce and makes everything even more luscious. You can also serve it in lettuce cups for a fun, crunchy wrapper situation.
- Top with toasted sesame seeds or crushed peanuts for extra crunch and nuttiness.
- Serve alongside a simple cucumber salad dressed with rice vinegar and a pinch of sugar.
- Pair it with hot tea or a cold beer, both cut through the richness beautifully.
Pin It This is the kind of recipe that gets better the more you make it, you'll start tweaking the sauce and the vegetables to suit your taste. Keep it in your rotation and it'll become one of those dishes you can make without even looking at the recipe.
Recipe FAQs
- → Can I use a different protein instead of ground beef?
Absolutely! Ground chicken, pork, or turkey work wonderfully in this stir-fry. Adjust cooking time slightly based on the protein's fat content, ensuring it's fully cooked before adding vegetables.
- → How do I keep the cabbage crisp and not soggy?
Cook over high heat and stir-fry quickly for 5-7 minutes. Don't overcrowd the pan, which creates steam. The cabbage should be tender yet retain its crunch for the best texture.
- → 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 to maintain texture. The flavors actually deepen after a day.
- → What can I substitute for oyster sauce?
Use hoisin sauce, mushroom-based vegetarian oyster sauce, or a mix of soy sauce with a touch of sugar. Each provides the umami depth essential to this stir-fry's authentic flavor.
- → How can I make this spicier?
Increase the Sriracha or add red pepper flakes, fresh sliced chilies, or a drizzle of chili oil. Adjust heat gradually and taste as you go for your preferred spice level.
- → What sides pair well with this stir-fry?
Cauliflower rice keeps it low-carb, or serve with steamed jasmine rice for a traditional pairing. Add a side of cucumber salad or steamed bok choy for a complete meal.