Classic Chinese Ground Beef and Cabbage Stir-Fry
This classic Chinese stir-fry combines savory ground beef with crisp cabbage in a rich, flavorful sauce, making it a quick and satisfying meal.
Equipment
- Large skillet or wok
- Small bowl
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 recommended)
- green cabbage thinly sliced or roughly chopped
- 3 cloves garlic freshly minced
- 1 inch piece fresh ginger grated or minced
Sauce
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water or chicken broth
For Cooking and Garnish
- 2-3 tablespoons vegetable oil (or other neutral oil for high-heat cooking)
- 2 green onions (scallions) chopped, for garnish
- red pepper flakes Pinch, for heat (Optional)
- sesame seeds Sprinkle, for garnish (Optional)
Instructions
Preparation
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, and water or broth to create the sauce and set it aside.
Cooking
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add ground beef, cook until browned, then drain excess fat and transfer beef to a plate.
- Add another tablespoon of oil if needed, then stir-fry minced garlic and grated ginger for 30 seconds until fragrant.
- Add sliced cabbage to the skillet and stir-fry for 3-5 minutes until tender-crisp.
- Return cooked beef to the skillet and re-whisk the sauce before pouring it over the ingredients.
- Stir constantly for 1-2 minutes until the sauce thickens and evenly coats the beef and cabbage.
Serving
- Remove from heat, then garnish with chopped green onions and serve immediately.
Notes
For an extra kick, add a pinch of red pepper flakes with the aromatics. Serve this stir-fry over steamed rice or noodles for a complete meal. Adjust soy sauce to taste based on sodium preferences.