🥢 Healthy Chinese Ground Beef & Cabbage Stir Fry 🥬🍖✨
A savory, hearty, and healthy one-pan wonder! This Chinese-inspired stir fry is packed with tender ground beef, crisp cabbage, and a bold sauce. Ready in under 30 minutes, it’s the perfect dish for busy weeknights when you want something light, flavorful, and satisfying.
🛒 Ingredients
- 1 lb (450g) ground beef (lean 90/10 preferred)
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, julienned or shredded
- 4 green onions, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce (low-sodium)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch + 2 tbsp water (optional, thickening)
- 1 tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- 1 tbsp cooking oil (avocado or vegetable)
- Sesame seeds + extra green onions for garnish
👩🍳 Instructions
- Cook the Beef: Heat oil in a wok/skillet over medium-high. Cook beef until browned (5–7 min). Drain grease.
- Sauté Aromatics: Push beef aside, add garlic & ginger, cook 30 sec until fragrant.
- Add Veggies: Stir in cabbage & carrots. Stir-fry 5–7 min until tender-crisp.
- Make the Sauce: Mix soy, oyster, hoisin, vinegar & sesame oil. Add to pan. Stir to coat. (Optional: add cornstarch slurry to thicken.)
- Finish It Up: Season with red pepper flakes, salt & pepper. Add green onions.
- Serve: Garnish with sesame seeds & extra onions. Enjoy plain for low-carb, or serve over rice/cauliflower rice.
🍽️ Notes & Tips
- Protein Swap: Use turkey, chicken, or pork instead of beef.
- Veggie Boost: Add bell peppers, mushrooms, or snap peas.
- Meal Prep: Stores in fridge up to 4 days for quick lunches.
