Ingredients
Scale
- 1 lb ground beef
- 1 small head of green cabbage, shredded (about 4 cups)
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated or 1 tsp ground ginger
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Red pepper flakes or sriracha, to taste (optional)
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground beef, break it up with a spatula, and cook until browned and cooked through (5–7 minutes). Drain excess fat if needed.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the shredded cabbage. Stir fry for 4–5 minutes until slightly softened but still crisp.
- In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, rice vinegar, and sugar.
- Pour the sauce over the beef and cabbage. Stir well to coat and cook for 2–3 minutes to blend flavors.
- Add red pepper flakes or sriracha to taste, if desired.
- Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot!
Notes
Customize this stir fry with your favorite proteins or veggies. Stores well in the fridge for up to 4 days or freezer for 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Keywords: stir fry, ground beef, cabbage, low carb, quick dinner, chinese