Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 320 kcal (per serving)
Introduction
This Chinese-inspired ground beef and cabbage stir-fry is the kind of weeknight dinner that feels both comforting and fresh. It comes together quickly in one pan, but still tastes like something you’d happily order as takeout. The ground beef brings deep, savory flavor, while the cabbage stays tender with just enough crispness to keep every bite lively. A simple sauce made from soy sauce and oyster sauce coats everything, and a finishing drizzle of sesame oil adds that toasty aroma that makes the whole dish smell irresistible the moment it hits the table.
Ingredients
- 1 pound ground beef
- 4 cups green cabbage, thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 green onions, chopped (for garnish)
Instructions
- Prepare everything before you start.
Stir-fries move fast, so take a moment to get set up. Dice the onion, mince the garlic, mince the fresh ginger, thinly slice the cabbage, and chop the green onions for garnish. Measure the soy sauce, oyster sauce, sugar, and black pepper so they’re ready to add at the right time. - Heat the pan and sauté the onion.
Place a large skillet or wok over medium-high heat. Add the vegetable oil and let it warm until it shimmers. Add the diced onion and sauté for about 2–3 minutes, stirring often. You’re looking for the onion to soften and turn translucent, which creates a savory base layer for the entire dish. - Add garlic and ginger for aroma.
Add the minced garlic and minced fresh ginger directly into the pan with the onion. Stir continuously for about 30 seconds, just until fragrant. This short step is important: it releases the bold aroma of garlic and the bright, zesty punch of ginger without letting them burn.
- Brown the ground beef.
Increase the heat to high. Add the ground beef to the skillet and immediately begin breaking it apart with a spatula. Keep stirring and crumbling the meat so it cooks evenly and doesn’t clump. Continue cooking for about 5–7 minutes, until the beef is fully browned and cooked through. As it cooks, scrape the bottom of the pan to lift any flavorful browned bits into the mixture. - Drain excess fat, then build the sauce in the pan.
Once the beef is cooked, carefully drain any excess fat from the skillet if needed. Return the skillet to the heat, then add the soy sauce, oyster sauce, sugar, and black pepper. Stir thoroughly so the sauces and seasonings coat every bit of beef. Let it bubble briefly so the flavors blend and the mixture becomes glossyz melded and glossy. - Add the cabbage and stir-fry until tender-crisp.
Add the thinly sliced cabbage to the skillet. Toss and stir well so the cabbage gets evenly coated in the sauce. Cook for an additional 4–5 minutes, stirring frequently. The goal is cabbage that’s tender but still slightly crisp, not limp. You’ll see the cabbage reduce in volume as it softens and absorbs the savory sauce. - Finish with sesame oil and serve.
Turn off the heat and drizzle the sesame oil over the stir-fry. Toss one last time to distribute that nutty flavor throughout the dish. Transfer to plates or a serving bowl and garnish with the chopped green onions. Serve hot while the cabbage still has its best texture.
Notes and simple options (only if you want)
- For added heat, include a teaspoon of red pepper flakes or a splash of sriracha sauce.
- You can substitute ground beef with ground turkey or chicken for a lighter option.
Serving and leftovers
This stir-fry is delicious served immediately, when the beef is juicy and the cabbage still has a gentle crunch. Store leftovers in an airtight container in the fridge and enjoy within three days. Reheat in a skillet or microwave until hot throughout.