Pin It The smell of ginger hitting hot oil always pulls me into the kitchen, no matter what I was doing in the other room. This stir-fry came together on a Tuesday when I stared at a head of cabbage and ground beef, wondering if they could become something exciting. The first time I made it, my husband actually asked what restaurant we ordered from.
Ive started making double batches because the leftovers are somehow even better the next day. My sister-in-law texted me at 11 PM once after eating it, begging for the recipe because she couldnt stop thinking about that sauce.
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Ingredients
- 1 lb lean ground beef: The fat content keeps everything moist, but drain excess if you prefer it lighter
- 1 small head green cabbage, thinly sliced: Dont be afraid to slice it somewhat thin, it cooks down more than you expect
- 3 green onions, sliced: Separate the white parts from the green, they go in at different times
- 2 cloves garlic, minced: Fresh garlic makes a huge difference here, avoid the pre-minced stuff
- 1-inch piece fresh ginger, grated: Grate it right before cooking so the oils stay potent
- 1 medium carrot, julienned: Totally optional but adds such beautiful color to the bowl
- 3 tbsp soy sauce: Tamari works perfectly if you need it gluten-free
- 1 tbsp oyster sauce: This is the secret ingredient that makes it taste restaurant-quality
- 1 tbsp rice vinegar: Cuts through the richness just enough
- 1 tbsp sesame oil: Toasted sesame oil adds that distinctive Asian flavor we all love
- 1 tsp Sriracha: Adjust this based on your heat tolerance
- 1/2 tsp ground white pepper: White pepper blends in better than black in stir-fries
- 1/2 tsp sugar: Just enough to balance the saltiness
- 1 tbsp vegetable oil: Peanut oil is my favorite for high-heat cooking
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Instructions
- Whisk together your sauce:
- Combine the soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar in a small bowl until the sugar dissolves completely.
- Brown the beef:
- Heat the vegetable oil in a large wok or skillet over medium-high heat, then add the ground beef and break it apart with your spatula as it cooks for about 4 to 5 minutes.
- Add the aromatics:
- Toss in the garlic, ginger, and white parts of the green onions, stir-frying for just 1 minute until the fragrance fills your kitchen.
- Cook the vegetables:
- Add the sliced cabbage and carrot if using, stir-frying for 5 to 7 minutes until the cabbage is tender-crisp and slightly wilted.
- Bring it all together:
- Pour that sauce you made earlier over everything, toss well to coat, and cook for 1 to 2 more minutes until the sauce reduces slightly and clings to each strand of cabbage.
- Finish and serve:
- Remove from heat immediately, scatter the green onion tops over the top, and serve while its steaming hot.
Pin It This recipe became my go-to when I started eating lower carb but refused to sacrifice satisfaction. Now its just a staple regardless of any diet, because some food is just that good on its own merit.
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Making It Your Own
Ive swapped ground beef for turkey and pork, both work beautifully here. The sauce is versatile enough that you could add bell peppers, snap peas, or even water chestnuts for extra crunch.
Serving Suggestions
Cauliflower rice absorbs every drop of that sauce, but sometimes I just eat it straight from the bowl. A fried egg on top turns this into breakfast the next morning.
Storage and Meal Prep
This keeps in the refrigerator for up to 4 days and reheats in about 3 minutes. The flavors actually develop and meld together, making leftovers something to look forward to.
- Store in glass containers rather than plastic, the sauce can stain
- Add a splash of water when reheating to refresh the sauce
- The cabbage will soften more over time, so keep it slightly crisp when you first cook it
Pin It Some recipes are just keepers, the ones you make without even thinking about the measurements anymore. This is one of those.
Recipe FAQs
- → Can I use a different type of ground meat?
Absolutely. While the dish calls for ground beef, you can easily substitute it with ground chicken, pork, or turkey. Adjust cooking time slightly if needed, ensuring the meat is fully cooked through before proceeding.
- → How can I make this dish gluten-free?
To make this stir-fry gluten-free, use tamari instead of regular soy sauce and ensure your oyster sauce is a certified gluten-free variety. Always check ingredient labels for any hidden gluten.
- → What can I serve with this stir-fry?
For a low-carb option, serve this stir-fry over steamed cauliflower rice. It also pairs well with regular steamed rice, quinoa, or even noodles if you're not strictly low-carb. A sprinkle of toasted sesame seeds adds a nice crunch.
- → Can I add other vegetables to this stir-fry?
Yes, feel free to incorporate other quick-cooking vegetables like bell peppers, snap peas, or broccoli florets. Add them in step 4 with the cabbage, ensuring they are cut into similar-sized pieces for even cooking.
- → How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a pan or microwave until warmed through, adding a splash of water or broth if it seems dry.
