Save The hiss of beef hitting a hot wok still makes me pause mid-chop every time. My neighbor taught me this stir-fry on a Tuesday night when I had a head of cabbage wilting in the crisper and no plan for dinner. She showed up with a jar of oyster sauce and said, "You need five minutes and courage." I had both, and by the time we sat down, I understood why her family ate this twice a week.
I made this for my brother once when he was between jobs and living on my couch. He ate three bowls standing at the counter, then asked if I could teach him. We cooked it together the next week, and he still texts me photos every time he makes it. It became our thing, proof that a little ginger and soy sauce can turn a rough patch into something warm.
Ingredients
- Lean ground beef: The backbone of this dish, it browns fast and soaks up all that umami from the sauce without getting greasy.
- Green cabbage: Slicing it thin is the secret, it wilts just enough to stay crisp and sweet instead of soggy.
- Green onions: Use the white parts early for bite and save the green tops for a fresh garnish that adds color and a mild onion finish.
- Garlic and ginger: These two together smell like every good stir-fry memory you have, mince them fine so they melt into the oil.
- Soy sauce and oyster sauce: The salty-sweet dream team, oyster sauce adds a depth that plain soy can not match.
- Rice vinegar: Just a tablespoon cuts through the richness and wakes up the whole dish.
- Sesame oil: A little goes a long way, it is the toasty finish that makes everything taste restaurant-good.
- White pepper: It has a sharper, more floral heat than black pepper and feels more authentic in Chinese cooking.
- Vegetable oil: You need something neutral with a high smoke point for that searing heat.
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 can move fast once the wok heats up.
- Brown the beef:
- Heat vegetable oil in a large wok or skillet over medium-high heat, then add the ground beef and break it apart with a spatula. Let it sear without stirring too much, about four to five minutes, until it gets those crispy brown edges.
- Add aromatics:
- Toss in the garlic, ginger, and white parts of the green onions. Stir-fry for one minute, the smell will hit you fast and smell incredible.
- Stir-fry the cabbage:
- Add the sliced cabbage and carrot if using, then stir-fry for five to seven minutes. The cabbage should soften but still have a little crunch, not turn limp.
- Add the sauce and finish:
- Pour the sauce over everything and toss well to coat, cooking for another one to two minutes until the sauce thickens slightly. Remove from heat, garnish with green onion tops, and serve hot.
Save One night I made this after a long shift, too tired to think. I sat on the floor with the bowl in my lap, and the first bite made me close my eyes. It was not fancy, but it was exactly what I needed. That is when I realized some recipes are not about impressing anyone, they are about taking care of yourself.
Make It Your Own
You can swap the ground beef for ground chicken, pork, or turkey without changing a thing. I have used ground turkey when I am trying to lighten it up, and it works just as well. If you want a little crunch on top, toast some sesame seeds in a dry pan for a minute and sprinkle them over the finished dish.
Serving Suggestions
This is perfect over steamed cauliflower rice if you are keeping it low-carb, or regular jasmine rice if you are not counting. I have also eaten it straight from the pan with chopsticks, standing at the stove, which is honestly the best way. Leftovers pack beautifully for lunch and taste even better the next day once the flavors have melded.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to four days. When you reheat it, do it in a hot skillet with a splash of water to bring the sauce back to life. The microwave works in a pinch, but the skillet keeps the cabbage from turning mushy.
- Add a drizzle of sesame oil right before serving to freshen up the flavor.
- If the sauce has thickened too much, a teaspoon of water or broth loosens it back up.
- Taste and adjust with a dash more soy sauce or vinegar if it needs a lift.
Save This stir-fry has pulled me out of more dinner slumps than I can count. Keep the ingredients on hand, and you will always have a way to turn a random Tuesday into something that feels like a small victory.
Recipe Questions & Answers
- → Can I use a different protein instead of ground beef?
Yes, you can easily substitute ground chicken, pork, or turkey for the beef. Cook times remain the same—just ensure the meat is browned and cooked through before adding the vegetables.
- → How do I make this dish gluten-free?
Replace regular soy sauce with tamari and use a gluten-free oyster sauce. Always check the labels on all sauces to ensure they meet gluten-free standards.
- → What can I serve with this stir-fry?
For a low-carb option, serve over steamed cauliflower rice. You can also pair it with regular steamed rice, quinoa, or enjoy it on its own as a complete meal.
- → How long does this stir-fry keep in the refrigerator?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through.
- → Can I add more vegetables to this dish?
Absolutely! Bell peppers, snap peas, mushrooms, or bok choy would all work well. Add them when you stir-fry the cabbage, adjusting cooking time as needed to keep vegetables crisp-tender.
- → Is this dish spicy?
The heat level is adjustable. The Sriracha or chili garlic sauce is optional, so you can make it as mild or spicy as you prefer. Start with less and add more to taste.