Healthy Chinese Ground Beef & Cabbage Stir-Fry

Ingredients

For the Stir-Fry

• 1 lb (450 g) lean ground beef
• 5–6 cups finely shredded green cabbage
• 1 medium carrot, julienned or grated
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, sliced
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon sesame oil
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes, optional

For the Sauce

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon chili garlic sauce or sriracha, optional
• 2 tablespoons water
• 1 teaspoon cornstarch, optional, for a slightly thicker sauce

Optional Garnishes

• Sesame seeds
• Sliced green onions
• Fresh cilantro
• Red chili flakes
• A small squeeze of lime juice

Instructions

1. Prepare the Sauce

1. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, honey, chili garlic sauce, and water.
2. If you want a thicker sauce, whisk in the cornstarch until completely dissolved.
3. Set aside.

2. Cook the Beef

1. Heat a large skillet or wok over medium-high heat.
2. Add the olive oil and ground beef. Break the beef apart with a wooden spoon and cook for approximately 5–7 minutes, until browned and fully cooked.
3. If there is a large amount of excess fat, carefully drain some of it.

3. Add Aromatics

1. Add the sliced onion, minced garlic, and grated ginger.
2. Stir-fry for about 1–2 minutes until fragrant.
3. Be careful not to burn the garlic.

4. Add the Vegetables

1. Add the shredded cabbage and carrot.
2. Toss everything together and cook for approximately 5–7 minutes.
3. The cabbage should become tender but still retain some texture.

5. Add the Sauce

1. Pour the prepared sauce over the beef and vegetables.
2. Stir continuously for another 2–3 minutes so the sauce coats everything evenly.
3. The sauce should become glossy and lightly cling to the beef and cabbage.

6. Finish the Stir-Fry

1. Turn off the heat and drizzle over the sesame oil.
2. Add the sliced green onions and red pepper flakes if desired.
3. Taste and adjust the seasoning.

Cooking Method

1. The best method is high-heat stir-frying .
2. A large wok is ideal because it allows the ingredients to cook quickly without becoming overly soft. However, a large skillet works perfectly well. Cooking classes online
3. The key is to avoid overcrowding the pan. If the cabbage releases too much water, the ingredients may steam instead of stir-fry. Cooking over medium-high to high heat helps the vegetables remain flavorful and slightly crisp.

Notes

Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days . Reheat in a skillet over medium heat or in the microwave until thoroughly hot. The dish can also be portioned into meal-prep containers for convenient lunches throughout the week.

Nutrition

Calories: 330–380 kcal · Protein: 28–32 g · Fat: 17–20 g · Carbohydrates: 18–22 g · Fiber: 5–6 g · Sugar: 7–9 g · Sodium: varies depending on the soy sauce used