Save My wok has seen better days—the handle's wrapped in electrical tape and there's a permanent char mark from the time I got distracted mid-stir-fry, but it's earned its place in my kitchen because of nights like these. This ground beef and cabbage stir-fry came into my life during a phase when I needed something fast, satisfying, and completely carb-free, and somehow it became the dish I return to when I want dinner on the table in 25 minutes flat. The first time I made it, the kitchen smelled like sesame and garlic in a way that felt almost indulgent for a weeknight meal. My partner walked in halfway through cooking and asked what smelled so good, which is really the highest compliment a stir-fry can receive. Now it's the recipe I reach for when I'm tired but hungry.
I made this for a friend who was visiting and had just started a low-carb diet, and I remember her surprise when she realized cabbage could taste this good—crispy-tender with that glossy sauce clinging to every piece. She asked for the recipe right there at the table, sauce still on her lip, which felt like a small victory. That meal shifted how I think about simple ingredients; they're not boring, they just need the right treatment and a little confidence.
Ingredients
- Lean ground beef (1 lb): Use freshly ground if you can, as it browns more evenly and gives you better texture control—frozen beef tends to clump stubbornly.
- Green cabbage (1 small head, thinly sliced): This is your base, and slicing it thin means it cooks through while staying crisp, which is the whole point.
- Garlic (2 cloves, minced) and fresh ginger (1-inch piece, grated): These two create the aromatic foundation that makes everything taste intentional rather than rushed.
- Green onions (3, sliced): Keep the white and green parts separate—white goes in during cooking, green garnishes at the end for a pop of freshness.
- Carrot (1 medium, julienned, optional): Adds color and a subtle sweetness, but skip it if you're strict about carbs.
- Soy sauce (3 tbsp), oyster sauce (1 tbsp), rice vinegar (1 tbsp), and sesame oil (1 tbsp): This sauce combination is where the magic lives—salty, slightly sweet, tangy, and rich all at once.
- Sriracha or chili garlic sauce (1 tsp, optional): Heat is optional here, but I never skip it because it adds a layer that makes people ask what that flavor is.
- White pepper (1/2 tsp) and sugar or sweetener (1/2 tsp, optional): White pepper keeps the dish looking clean, and a touch of sweetener balances the vinegar without making it obvious.
- Vegetable oil (1 tbsp): Use something neutral that can handle high heat—peanut oil works especially well for wok cooking.
Instructions
- Make the sauce first:
- Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, Sriracha, white pepper, and sugar in a small bowl. This step takes two minutes but saves you from scrambling while everything's cooking, and trust me, you'll appreciate having it waiting.
- Brown the ground beef:
- Heat vegetable oil in your wok or large skillet over medium-high heat until it's almost smoking, then add the beef and break it into small pieces with a spatula. Let it sit for a minute between stirrings so it develops color instead of just steaming—this takes about 4 to 5 minutes total.
- Build the flavor base:
- Once the beef is browned, add your minced garlic, grated ginger, and the white parts of the green onions, stirring constantly for about a minute until the kitchen smells incredible. This is the moment where raw becomes aromatic.
- Add the cabbage:
- Pour in your thinly sliced cabbage and carrot (if using), then stir-fry for 5 to 7 minutes, moving everything around the wok so the cabbage wilts slightly but stays crisp. You're looking for it to soften just enough to lose that raw crunch but not enough to become mushy.
- Bring it together:
- Pour your reserved sauce over everything and toss well, cooking for another 1 to 2 minutes so the sauce reduces slightly and coats each piece evenly. The dish is done when steam rises off it and everything's heated through.
- Finish and serve:
- Remove from heat, scatter the green parts of your green onions over the top for color and freshness, and serve immediately while everything's hot and the cabbage still has that tender-crisp texture you worked for.
Save There was an evening when I made this for my family, and my usually picky kid asked for seconds without being asked, which in parent language means you've achieved something close to magic. That moment taught me that "low-carb" or "diet food" doesn't have to mean sacrifice—it can just mean better cooking.
Why Cabbage Is Secretly Perfect
Cabbage gets overlooked because it seems humble, but when it's sliced thin and cooked hot and fast, it becomes something entirely different. It stays crisp-tender when most vegetables would turn to mush, and it has just enough natural sweetness to balance the savory sauce without adding sugar. The texture contrast between the soft beef and those tender cabbage strips is what makes each bite satisfying rather than one-note.
The Sauce Is Everything
I learned this the hard way by making this stir-fry once with a lazy sauce—less soy, skipped the oyster sauce—and the whole thing tasted flat despite having the exact same ingredients. The umami combination of soy and oyster sauce creates a depth that neither one does alone, and the sesame oil adds a toasted richness that lifts it beyond basic. That vinegar is crucial too; it cuts through all that umami and keeps everything bright instead of heavy.
Customizing Without Losing the Plot
This recipe is flexible in the right ways—swap the beef for ground chicken or pork if you want something leaner or different, or add a julienned carrot if you're not counting every carb. I've made it with tamari instead of soy sauce for friends with gluten sensitivities, and it works perfectly as long as you use gluten-free oyster sauce too. For an even lower-carb meal, serve it over cauliflower rice or just on its own with extra sauce, and if you want crunch, top it with toasted sesame seeds or roasted peanuts right before eating.
- Ground chicken or pork works just as well as beef—just watch for doneness since poultry needs to cook through completely.
- Tamari is a one-to-one substitute for soy sauce if you're avoiding gluten, and gluten-free oyster sauce exists at most grocery stores now.
- Make the sauce the night before and store it in the fridge; it tastes just as good and saves you a step when you're tired.
Save This dish has become my answer to "what's for dinner" on nights when I need something fast but refuse to sacrifice flavor. It's proof that simple ingredients deserve simple respect and a hot wok.
Recipe Guide
- → Can I use a different protein instead of ground beef?
Yes, ground chicken, pork, or turkey work perfectly as substitutes. Adjust cooking time slightly based on the protein's fat content to ensure it's fully cooked and browned.
- → How do I keep the cabbage from getting too soft?
Stir-fry the cabbage over high heat for only 5-7 minutes. The goal is tender-crisp texture, not mushy. Adding it after browning the beef helps maintain its crunch.
- → Is this dish suitable for meal prep?
Absolutely. Store in airtight containers in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave. The cabbage may soften slightly but remains flavorful.
- → What can I serve with this stir-fry?
For low-carb options, try cauliflower rice, zucchini noodles, or enjoy it on its own. For a heartier meal, serve over steamed jasmine or brown rice.
- → How can I make this gluten-free?
Replace regular soy sauce with tamari and use gluten-free oyster sauce. Always check labels on all sauces to ensure they're certified gluten-free.
- → Can I add more vegetables to this dish?
Yes, bell peppers, snap peas, mushrooms, or bok choy make excellent additions. Add them with the cabbage and adjust cooking time as needed to maintain texture.