Pin to Board My neighbor knocked on my door one Thursday evening with a head of cabbage the size of a basketball and zero ideas what to do with it. I had ground beef thawing and a wok that hadnt been used in weeks. Twenty minutes later, we were sitting on my kitchen counter eating straight from the pan, laughing about how something so simple could taste this good. That night turned into a weekly tradition, and this stir-fry became our go-to whenever life felt too busy for anything complicated.
I made this for my brother when he was trying to cut carbs, and he didnt even notice there was no rice until halfway through his second bowl. He kept asking what the secret ingredient was, convinced I had done something fancy. It was just cabbage, beef, and a sauce I whisked together in thirty seconds. Sometimes the best meals are the ones that dont try too hard.
Ingredients
- Lean ground beef: Go for 90 percent lean so you get flavor without a pool of grease, and it browns beautifully without needing to drain mid-cook.
- Green cabbage: Slice it thin so it wilts just enough but still has bite, and dont worry if it looks like too much because it shrinks fast.
- Green onions: Use the white parts early for sweetness and save the green tops for a fresh, sharp finish.
- Garlic and ginger: Mince them small and add them after the beef so they bloom in the oil without burning.
- Soy sauce: This is your salt and umami base, so taste it first and adjust if your brand runs salty.
- Oyster sauce: It adds a deep, slightly sweet richness that makes the whole dish feel restaurant quality.
- Rice vinegar: Just a tablespoon brightens everything and keeps the sauce from feeling too heavy.
- Sesame oil: Drizzle it in at the end or mix it into the sauce for that toasty, nutty aroma that fills the kitchen.
- Sriracha or chili garlic sauce: Optional, but a teaspoon gives it a gentle kick without overpowering the other flavors.
- White pepper: It has a sharper, more floral heat than black pepper and feels more authentic in Chinese stir-fries.
- Vegetable oil: Use something with a high smoke point like canola or peanut oil so your wok can get really hot.
Instructions
- Mix the sauce:
- Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar in a small bowl. Set it next to the stove so you can pour it in without scrambling later.
- 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 sit undisturbed for a minute or two so it gets crispy edges, then stir and cook until no pink remains, about four to five minutes total.
- Bloom the aromatics:
- Toss in the garlic, ginger, and white parts of the green onions. Stir-fry for one minute until your kitchen smells like a street market and the garlic just starts to turn golden.
- Stir-fry the cabbage:
- Add the sliced cabbage and carrot if using, then toss everything together with confidence. Cook for five to seven minutes, stirring often, until the cabbage wilts but still has a slight crunch.
- Coat with sauce:
- Pour the prepared sauce over the beef and cabbage mixture, toss well to coat every piece. Let it cook for another one to two minutes so the sauce thickens slightly and clings to everything.
- Finish and serve:
- Remove from heat, scatter the green onion tops over the top. Serve it hot straight from the wok, or pile it into bowls and watch it disappear.
Pin to Board One night I made this after a long shift and realized halfway through that I had forgotten to buy rice. My husband shrugged and said hed eat it as-is. We sat on the couch with forks and the pan between us, and he looked up halfway through and said this is better without the rice anyway. That was the moment I stopped feeling guilty about skipping carbs and started seeing cabbage as the main event.
Storing and Reheating
This stir-fry keeps in an airtight container in the fridge for up to four days, and honestly it tastes even better the next day when the sauce has soaked into everything. Reheat it in a hot skillet for two minutes to bring back the sizzle, or eat it cold straight from the container if youre in a hurry. I sometimes add a fried egg on top for breakfast and call it a complete meal.
Swaps and Variations
You can swap the ground beef for ground chicken, turkey, or pork depending on what you have or what sounds good that day. If you want it gluten-free, use tamari instead of soy sauce and check your oyster sauce label. Ive also made this with mushrooms and tofu when I wanted to keep it vegetarian, and it still had that deep, savory flavor. Add a handful of snap peas or bok choy at the end if you want more greens, or stir in a beaten egg in the last minute for extra richness.
Serving Suggestions
This stir-fry is hearty enough to stand alone, but if you want to stretch it, serve it over cauliflower rice or shirataki noodles for an even lower-carb meal. I like to top each bowl with toasted sesame seeds or crushed peanuts for crunch, and sometimes I add a squeeze of lime right before eating for brightness. If youre feeding a crowd, double the recipe and set out little bowls of chili oil, extra green onions, and lime wedges so everyone can customize their plate.
- Top with a fried egg and let the yolk run into the sauce.
- Serve alongside steamed broccoli or sauteed bok choy for more vegetables.
- Pack it into meal prep containers with a wedge of lime and eat it all week without getting bored.
Pin to Board This is one of those recipes that never gets old, no matter how many times you make it. Keep a head of cabbage in the fridge and youll always have dinner figured out.
Common Questions
- → Can I use a different type of ground meat?
Yes, ground chicken, pork, or turkey work well as substitutes for beef. Adjust cooking time slightly if using leaner meats to prevent drying out.
- → How do I keep the cabbage crisp?
Cook the cabbage over high heat for only 5-7 minutes, stirring frequently. The cabbage should be tender but still have a slight crunch when done.
- → Is this dish gluten-free?
It can be made gluten-free by substituting tamari for soy sauce and using a gluten-free oyster sauce. Always check product labels to ensure compliance.
- → What can I serve with this stir-fry?
For a complete low-carb meal, serve over cauliflower rice. You can also pair it with steamed vegetables or enjoy it on its own as a satisfying one-dish meal.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or wok over medium heat until warmed through, adding a splash of water if needed.
- → Can I make this spicier?
Absolutely. Increase the Sriracha or chili garlic sauce to taste, or add red pepper flakes during cooking. Fresh sliced chilies also make an excellent garnish.