I can’t believe how this healthy ground beef and cabbage stir fry comes together in under 20 minutes – it’s got that perfect savory kick without any fuss.
On rainy evenings like tonight, I love firing up the wok for this. The garlic and ginger sizzle away, filling the kitchen with that irresistible aroma, and before you know it, dinner’s on the table with everyone digging in like it’s takeout night.
**Ingredients**
– 1 lb lean ground beef
– 5 cups green cabbage, thinly sliced
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon oyster sauce (or hoisin for a sweeter twist)
– 1 teaspoon sesame oil
– A pinch of red pepper flakes (optional, for a little heat)
– Salt and pepper to taste
– 2 green onions, sliced for garnish
**Instructions**
Heat a large skillet or wok over medium-high with a drizzle of oil. Toss in the onion, garlic, and ginger – stir for 1-2 minutes until fragrant and the edges start to soften.
Add the ground beef, breaking it up with a spoon, and cook until browned and juicy, about 5-7 minutes. Season with a bit of salt and pepper.
Stir in the cabbage and let it wilt down, tossing everything together for 3-4 minutes until it’s tender-crisp with those glossy bits from the pan.
Pour in the soy sauce, oyster sauce, and sesame oil – give it a good mix until the sauce coats everything in a shiny glaze and smells nutty and amazing. Taste and adjust with more flakes if you want spice.
Serve hot over rice or noodles, topped with those fresh green onions for a pop of color.
The trick is slicing the cabbage super thin – it cooks fast and stays crunchy in the best way. Who would you share a bowl of this with this weekend? 