Ground Beef and Cabbage Stir Fry (Print Version)

Hearty Asian-style stir fry with ground beef and crisp cabbage, ready in 30 minutes.

# What You’ll Need:

→ Proteins

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 small head green cabbage (about 1½ lbs), thinly sliced
03 - 1 medium carrot, julienned or grated
04 - 1 small yellow onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
07 - 2 green onions, sliced

→ Sauces & Seasonings

08 - 3 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp sesame oil
11 - 1 tsp chili garlic sauce or Sriracha
12 - ½ tsp ground black pepper
13 - 1 tsp sugar or honey

→ Oils

14 - 1 tbsp neutral oil

# Steps:

01 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add ground beef to the hot pan, breaking apart with a spatula. Cook until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
03 - Add sliced onion, minced garlic, and grated ginger to the beef. Stir fry for 1–2 minutes until fragrant.
04 - Add cabbage and carrot to the pan. Stir fry for 4–5 minutes until vegetables are tender-crisp.
05 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, chili garlic sauce, black pepper, and sugar or honey until combined.
06 - Pour sauce over beef and vegetables. Toss well to coat evenly. Stir fry for 1–2 minutes until heated through. Adjust seasoning as needed.
07 - Remove from heat and serve immediately, topped with sliced green onions.

# Expert Tips:

01 -
  • Everything happens in one pan so cleanup is practically non existent
  • The combination of textures from the tender beef and still crisp vegetables keeps every bite interesting
  • It's incredibly forgiving you can swap ingredients based on what's in your fridge
02 -
  • Work quickly once you add the vegetables to keep them crisp tender not mushy
  • Have your sauce whisked and ready before you start cooking the vegetables
03 -
  • Let your pan get properly hot before adding ingredients for that authentic wok charred flavor
  • Don't overcrowd the pan cook in batches if needed to maintain high heat

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