🥢 Healthy Chinese Ground Beef & Cabbage Stir Fry Stack
Serves
2–3
⏱ Time
20 minutes total
🛒 Ingredients
Main
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300 g (10 oz) lean ground beef (90–95%)
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4 cups green cabbage, thinly sliced
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1 medium carrot, julienned (optional but nice)
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3 cloves garlic, minced
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1 tsp fresh ginger, grated
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2 green onions, sliced
Sauce
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2 tbsp low-sodium soy sauce (or tamari)
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1 tbsp oyster sauce (optional, but authentic)
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1 tsp rice vinegar
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1 tsp sesame oil
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1 tsp honey or maple syrup (optional, for balance)
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2 tbsp water
For cooking
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1 tbsp avocado oil or olive oil
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Black pepper to taste
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Optional: chili flakes or chili oil 🌶️
👨🍳 Instructions
1. Brown the beef
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Heat oil in a large skillet over medium-high heat.
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Add ground beef and break it up.
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Cook until browned and slightly crispy (5–6 minutes).
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Season lightly with black pepper.
2. Aromatics = flavor base
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Add garlic and ginger.
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Stir for 30 seconds until fragrant (don’t burn).
3. Veg time
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Add cabbage and carrot.
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Stir-fry for 3–4 minutes until cabbage softens but still has bite.
4. Sauce it
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Mix all sauce ingredients in a small bowl.
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Pour into pan and toss everything together.
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Cook 1–2 minutes until glossy and well coated.
5. Finish
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Toss in green onions.
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Taste and adjust (soy for salt, vinegar for brightness, chili for heat).
🥢 Stack It (Presentation Upgrade)
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Use a small bowl or food ring.
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Press the stir fry gently inside.
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Flip onto the plate.
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Sprinkle sesame seeds + extra green onions on top.
Looks fancy. Took zero extra effort. 😏
🥗 Nutrition Highlights (Approx.)
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High protein
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Low carb
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High fiber
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No refined sugars
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Naturally gluten-free if using tamari
❓ Q & A
Q: Can I swap the beef?
A:
Absolutely.
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Ground turkey or chicken → lighter
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Plant-based ground → vegan-friendly
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Pork → richer, more traditional Chinese flavor
Q: What kind of cabbage works best?
A:
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Green cabbage: classic & crisp
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Napa cabbage: softer, sweeter, very authentic
Avoid red cabbage unless you’re okay with color bleeding.
Q: How do I keep cabbage from getting soggy?
A:
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High heat
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Don’t overcrowd the pan
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Add cabbage after beef is browned
Q: Is oyster sauce necessary?
A:
No, but it adds umami.
Swap with:
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Hoisin (use less, it’s sweeter)
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Extra soy + pinch of mushroom powder
Q: What can I serve it with?
A:
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Steamed jasmine rice
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Cauliflower rice
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Lettuce cups
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On its own (it holds up 💪)
Q: Meal prep friendly?
A:
Very.
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Keeps 3–4 days in the fridge
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Reheats beautifully in a pan
