Pin It My wok was smoking, the cabbage was piled so high I thought it would never fit, and I was doubting every decision. But then the cabbage started wilting, the beef sizzled beneath it, and suddenly the kitchen smelled like the best kind of takeout. I had thrown this together on a Wednesday night with whatever was in the fridge, and it turned into one of those meals I kept coming back to. No rice, no fuss, just a big skillet of something savory and satisfying that didnt leave me feeling heavy.
I made this for my brother once when he was trying to eat lighter, and he scraped the pan clean. He kept asking what was in the sauce, convinced I had some secret ingredient. It was just soy sauce, sesame oil, and a little oyster sauce, but the way they clung to the beef and cabbage made it taste like Id been cooking all day. That night, I realized this dish didnt need fancy tricks or a long ingredient list to feel like a win.
Ingredients
- Lean ground beef: Browns quickly and soaks up the sauce beautifully, though ground pork or turkey work just as well if thats what you have.
- Green cabbage: The star here, it wilts down but keeps a slight bite, adding bulk and sweetness without carbs.
- Soy sauce: The backbone of the sauce, bringing that deep salty umami that makes everything taste right.
- Oyster sauce: Adds a rich, slightly sweet depth that rounds out the soy and makes the sauce cling.
- Sesame oil: Just a tablespoon brings a toasty, nutty aroma that fills the whole kitchen.
- Garlic and ginger: Freshly minced and grated, they bloom in the hot oil and set the flavor foundation.
- Green onions: Use the white parts early for a sharp bite, the green tops at the end for color and freshness.
- Rice vinegar: A splash of brightness that cuts through the richness and keeps things balanced.
- Sriracha: Optional but worth it if you like a little heat sneaking in with each bite.
- White pepper: Adds a subtle warmth and a hint of floral spice that black pepper cant quite match.
Instructions
- Mix the sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar. Set it aside so its ready to pour when the moment is right.
- 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 up with a spatula. Let it brown and cook through, about 4 to 5 minutes, until you see crispy bits forming.
- Add the aromatics:
- Toss in the garlic, ginger, and the white part of the green onions. Stir fry for about a minute until the kitchen smells amazing and the garlic just starts to turn golden.
- Wilt the cabbage:
- Add the sliced cabbage and carrot if using, and stir fry for 5 to 7 minutes. The cabbage will shrink down fast, turning tender but keeping a little crunch.
- Coat with sauce:
- Pour the sauce over everything and toss well to coat. Cook for another 1 to 2 minutes until the sauce thickens slightly and clings to the beef and cabbage.
- Finish and serve:
- Remove from heat, scatter the green tops of the green onions over the top, and serve hot. It tastes best straight from the pan.
Pin It One night I served this over cauliflower rice to my friend who swore she hated cabbage, and she went back for seconds without saying a word. Later she admitted she didnt even notice the cabbage, just how good everything tasted together. That was the night this stir fry earned a permanent spot in my weeknight rotation, proof that simple ingredients could turn into something people actually crave.
Swaps and Variations
You can swap the ground beef for ground chicken, pork, or turkey without changing a thing. If you want more vegetables, throw in sliced bell peppers, snap peas, or mushrooms during the cabbage step. For a gluten free version, use tamari and check that your oyster sauce is labeled gluten free. If youre not watching carbs, serve this over jasmine rice or noodles and it becomes a whole different meal.
Storage and Reheating
This keeps well in the fridge for up to three days in an airtight container. Reheat it in a hot skillet with a splash of water or broth to bring back the moisture, or microwave it in short bursts. The cabbage softens a bit more after sitting, but the flavors deepen overnight. I actually think it tastes better the next day when everything has had time to meld together.
Serving Suggestions
I love this on its own in a big bowl, but it also pairs perfectly with steamed cauliflower rice, zucchini noodles, or even a fried egg on top for extra richness. A sprinkle of toasted sesame seeds or chopped peanuts adds crunch, and a wedge of lime on the side brings a bright pop. Sometimes I serve it with a simple cucumber salad dressed in rice vinegar to balance the savory heat.
- Top with toasted sesame seeds or crushed peanuts for texture.
- Add a fried egg on top for a richer, more filling meal.
- Serve alongside a crisp cucumber salad or pickled vegetables.
Pin It This stir fry has saved more weeknights than I can count, and it never feels boring. Keep the ingredients on hand and youll always have something fast, flavorful, and filling ready to go.
Recipe FAQs
- → Can I use a different protein instead of ground beef?
Yes, ground chicken, pork, or turkey work well as substitutes. Cook them the same way until browned and cooked through.
- → How do I make this gluten-free?
Use tamari instead of soy sauce and ensure your oyster sauce is labeled gluten-free. Check all sauce labels for hidden gluten ingredients.
- → What's the best way to slice the cabbage?
Remove the core and cut the cabbage into thin ribbons, about 1/4-inch wide. This ensures even cooking and the perfect tender-crisp texture.
- → Can I prepare the sauce ahead of time?
Absolutely. Mix the sauce ingredients and store in an airtight container in the refrigerator for up to 3 days. Shake well before using.
- → How do I prevent the cabbage from becoming too soft?
Cook over high heat and stir frequently. The cabbage should remain slightly crisp after 5-7 minutes. Avoid overcrowding the pan for best results.
- → What can I serve with this stir-fry?
For low-carb options, serve over cauliflower rice or shirataki noodles. For a heartier meal, jasmine or brown rice works beautifully.