Beef & Cabbage Stir-Fry (Better-Than-Takeout)
Serves
4 people (or 2 very hungry ones)
Time
⏱ 25–30 minutes total
Ingredients
Main
-
1 lb (450 g) ground beef (80/20 is perfect)
-
1 medium green cabbage, chopped into bite-size pieces
-
1 medium carrot, julienned or thinly sliced
-
4 green onions, sliced (separate whites & greens)
-
3 cloves garlic, minced
-
1 tbsp fresh ginger, minced (or 1 tsp ground)
Sauce
-
¼ cup soy sauce (low sodium preferred)
-
2 tbsp oyster sauce
-
1 tbsp sesame oil
-
1 tbsp brown sugar (or honey)
-
1 tbsp rice vinegar (or apple cider vinegar)
-
1 tsp cornstarch (optional, for glossiness)
-
2–3 tbsp water
Cooking
-
1 tbsp neutral oil (avocado, canola, vegetable)
-
Black pepper to taste
Optional but 🔥
-
½–1 tsp red pepper flakes or gochugaru
-
1 tsp chili oil
-
Toasted sesame seeds for garnish
Step-by-Step Instructions
1. Mix the sauce first
In a small bowl, whisk together:
-
Soy sauce
-
Oyster sauce
-
Sesame oil
-
Brown sugar
-
Vinegar
-
Cornstarch + water
Set aside. This makes cooking fast and stress-free.
2. Brown the beef (flavor foundation)
-
Heat a large skillet or wok over medium-high heat.
-
Add oil.
-
Add ground beef and break it up.
-
Let it brown undisturbed for 2–3 minutes (this builds flavor).
-
Stir and cook until fully browned.
-
Drain excess fat if needed (leave about 1 tbsp).
3. Aromatics = magic
-
Add garlic, ginger, and green onion whites.
-
Stir constantly for 30–45 seconds until fragrant (don’t burn!).
4. Veggies in stages
-
Add carrots → stir-fry 1–2 minutes.
-
Add cabbage in batches if needed.
-
Toss and cook 4–6 minutes, until:
-
Wilted but still slightly crisp
-
Glossy, not watery
-
5. Sauce it up
-
Pour sauce evenly over everything.
-
Toss continuously for 2–3 minutes.
-
Sauce will thicken and coat the beef & cabbage beautifully.
6. Finish & garnish
-
Add green onion tops.
-
Taste and adjust:
-
More soy = saltier
-
More vinegar = brighter
-
Chili oil = 🔥
-
-
Sprinkle sesame seeds if using.
How to Serve
-
🍚 Over steamed jasmine rice
-
🍜 With noodles (udon, rice noodles, ramen)
-
🥬 In lettuce wraps
-
🥢 Straight from the pan (no judgment)
Pro Tips (this is where it levels up)
-
Don’t overcook cabbage—soft but not mushy is the goal
-
High heat = better flavor
-
Ground turkey or chicken works, but beef = richest taste
-
Want Korean vibes? Add 1–2 tsp gochujang to the sauce
Storage
-
Fridge: up to 4 days
-
Reheats beautifully in a pan or microwave
