Let Me Tell You About This Stir Fry…
Is it just me, or does every family have that one dish you keep in your back pocket for when you want something healthy but also, frankly, can’t be bothered with fancy steps? Well, this Healthy Chinese Ground Beef & Cabbage Stir Fry is mine. I first whipped it up on one of those miserable Tuesdays when the fridge was looking, let’s say, uninspired (and my energy wasn’t much better). My husband said it smelled like his mom’s kitchen, which might be the highest praise he’s given anything I’ve cooked. Weird, because I’d never met her, but hey, I’ll take it. Oh, and if you’re wondering: yes, that night is also when I learned you probably shouldn’t chop cabbage while watching reruns of The Great British Bake Off—band-aids may have been involved.
Why You’ll Love This (Or At Least Why I Do)
Honestly, I make this whenever I’m in that mood where I want to eat something a bit lighter but also not feel like I’m missing out. My family goes a bit nuts for it, mostly, I think, because it tastes like takeout but it’s got way less oil and mystery sauce going on. It’s also awesome for using up that half-head of cabbage you forgot about. And if you’re like me and sometimes get a bit joyless about eating more veggies—this fixes that, I promise. (Though, full disclosure: the first time I made it, I forgot the soy sauce and it tasted like sadness. Don’t do that.)
What You’ll Need (Aka, What’s in My Fridge Right Now)
- 1 lb (about 450g) ground beef — I use 90/10 if I’m feeling responsible, but honestly, whatever’s on sale works
- 1 small head green cabbage, sliced thin — or use pre-shredded, which my best friend swears by
- 2-3 garlic cloves, minced (sometimes I use the jar stuff, don’t tell my grandma)
- 1-inch chunk ginger, grated — or a small squirt of ginger paste if you’re in a hurry
- 2-3 scallions, sliced (or skip if you forgot to buy them, like I always do)
- 2 tbsp soy sauce — my grandmother always insisted on Pearl River Bridge, but honestly any version works fine
- 1 tbsp oyster sauce (hoisin sauce works in a pinch, or just leave it out)
- 1 tsp sesame oil
- 1-2 tsp chili garlic sauce (optional, for a bit of heat)
- Salt & pepper, to taste
- 1 tbsp olive oil (or whatever oil you use — I’ve even tried avocado oil, which was… fine)
How I Actually Cook This
- Heat your biggest skillet or wok over med-high. Add the oil (I’m usually impatient here, but it really does help if the pan is hot).
- Toss in the ground beef, breaking it up with a wooden spoon. Brown it, which takes about 4-5 minutes. If you see a ton of grease, spoon some off, or just pretend it adds flavor—I won’t judge.
- Push beef to the side. Throw in garlic, ginger, and the white parts of your scallions. Sauté until it smells like you actually know what you’re doing—about 30 seconds. (This is where I usually sneak a taste, but don’t burn your tongue.)
- Mix everything together, then pile in the cabbage. Yes, it’ll look like too much, but it cooks down fast. If your pan is overflowing, just add half, wait for it to wilt, then the rest.
- Drizzle in soy sauce, oyster sauce, and sesame oil. Sprinkle a little salt, grind on some pepper, and toss it all together. Don’t worry if it looks a bit weird at this stage—it always does!
- Keep stirring for 5-7 minutes until the cabbage is tender but still has some bite. (On second thought, if you like it softer, go a bit longer. I won’t tell anyone.)
- Taste and add chili garlic sauce if you want heat. Finish with sliced green tops of scallions.
- Serve hot, right out of the pan. Or just stand over the stove and eat forkfuls—no one’s judging here.
Notes From My Many, Many Attempts
- If you use a nonstick skillet, you might not get those lovely crispy beef bits. Sometimes I go for cast iron, but once I forgot and used a soup pot. It still worked.
- Don’t skip the ginger. I did once and it tasted sort of flat—like a band without drums.
- Leftover cabbage? Toss it into fried rice the next day. Or just make more stir fry (I do).
What Happens If You Want to Mix Things Up?
- Turkey or chicken mince totally works. I tried tofu once and, honestly, it was a bit bland unless you really punch up the sauce.
- Red cabbage instead of green gives it a neat color, but it gets a little softer than I like.
- I once tossed in frozen peas—didn’t love it, but my 6-year-old did. Go figure.
- For low carb, skip the rice and serve in lettuce wraps (sort of like PF Chang’s but less fussy).
Don’t Have a Wok? Here’s What I Do
A wok is great, but a big frying pan or even a Dutch oven works fine. I’ve even used a deep saucepan when everything else was in the dishwasher. Just don’t overcrowd the pan, or it’ll steam instead of stir-fry.
How Long Does This Last in the Fridge?
It’ll keep in an airtight container for 2-3 days. But, honestly, in my house it never lasts more than a day! I actually think it tastes even better the next day, but who am I kidding, there are rarely leftovers.
How We Eat It (Besides Directly From the Pan)
I love it over steamed jasmine rice, but my partner piles it over brown rice or even cauliflower rice when he’s feeling virtuous. Sometimes we serve it with a big bowl of miso soup on the side (if I’m feeling fancy—not often).
Things I’ve Learned the Hard Way (AKA Pro Tips)
- I once tried rushing the cabbage and just cranked up the heat. Regretted it, because it burned before it softened. Go medium-high, not full blast.
- Don’t add all the sauce at once. Start slow, taste, and then add more if needed. It’s easier to add than to fix an oversalted mess—I’ve been there.
- If you want extra crunch, save a handful of cabbage to stir in right at the end.
Real-Life FAQs I’ve Actually Been Asked
Can I freeze this? You can, but the cabbage gets a little soggy after thawing. Still edible, just not as perky. (I mean, who is after a long nap?)
Is this spicy? Only if you want it to be! Just leave out the chili garlic sauce, or add more if you’re feeling wild.
Can I double it? Sure thing, but use a really big pan or do it in two batches. Otherwise it’s more of a steam-fry, which… eh, not as good.
What’s the best soy sauce? I like this taste test by Serious Eats. But honestly, I use whatever is cheap or on hand. Pearl River Bridge is nice, but not essential.
Where do you get chili garlic sauce? I get mine from the Asian market, but homemade works if you’re bored one afternoon.
One Last Side Note
I know, this is a stir fry recipe, but I must say: cabbage is a wildly underrated veggie. I read somewhere it’s got more vitamin C per serving than oranges, and whether or not that’s true (I don’t know, I’m not a scientist), it makes me feel better about how much I eat.
Ingredients
- 1 lb lean ground beef
- 4 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
Instructions
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1Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it apart, until browned and cooked through, about 5 minutes.
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2Add minced garlic and grated ginger to the skillet. Stir-fry for 1 minute until fragrant.
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3Add sliced cabbage and julienned carrot to the skillet. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
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4Pour in low-sodium soy sauce and sesame oil. Season with black pepper. Stir well to combine and cook for another 2-3 minutes.
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5Remove from heat and garnish with sliced green onions. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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