Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Asian-inspired
Difficulty: Easy
Ingredients
For the beef and vegetables
500 g (1 lb) ground beef
4 cups green cabbage, chopped
2 medium carrots, thinly sliced
4 green onions, chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 small onion, sliced
1 tablespoon vegetable oil
½ teaspoon black pepper
½ teaspoon chili flakes (optional)
Salt to taste
For the stir-fry sauce
¼ cup soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon honey or brown sugar
1 tablespoon rice vinegar or lemon juice
¼ cup water
1 teaspoon cornstarch
1 tablespoon cold water (for mixing cornstarch)
½ teaspoon sesame oil (optional)
Instructions
Step 1: Prepare the ingredients
Wash and chop the cabbage, carrots, green onions, and onion. Mince the garlic and ginger. Set aside.
Step 2: Brown the ground beef
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and break it into small pieces using a wooden spoon. Cook for 6–8 minutes until browned and fully cooked. Drain excess fat if necessary.
Step 3: Add garlic and ginger
Add minced garlic, ginger, and sliced onion. Stir-fry for 1–2 minutes until fragrant.
Step 4: Add carrots
Add sliced carrots and cook for 2–3 minutes, stirring frequently until slightly tender.
Step 5: Add cabbage
Add chopped cabbage and stir everything together. Cook for 4–5 minutes until the cabbage softens slightly but retains some crunch.
Step 6: Prepare the sauce
In a small bowl, combine soy sauce, oyster sauce, honey, rice vinegar, water, and sesame oil. Mix well. In another small bowl, dissolve cornstarch in cold water.
Step 7: Combine everything
Pour the sauce over the beef and vegetables. Stir thoroughly. Add the cornstarch mixture and cook for another 1–2 minutes until the sauce becomes glossy and slightly thick.
Step 8: Garnish and serve
Add chopped green onions, black pepper, and chili flakes if desired. Taste and adjust seasoning. Serve immediately while hot.
Nut and Allergy Information
This recipe can be prepared completely nut-free.
Ingredient
Allergy information
Ground beef
Naturally nut-free
Cabbage
Naturally nut-free
Carrots
Naturally nut-free
Green onions
Naturally nut-free
Garlic and ginger
Naturally nut-free
Soy sauce
Check label for cross-contamination
Oyster sauce
Check ingredients
Cornstarch
Naturally nut-free
Sesame oil
Contains sesame, a separate major allergen
Peanut oil
Avoid for peanut allergies
Nut-free substitutions:
Use sunflower, canola, or vegetable oil instead of peanut oil.
Omit sesame oil if sesame is also an allergy.
Use verified nut-free soy sauce and oyster sauce.
Always check packaging for allergy warnings.
Serving Suggestions
Serve this delicious stir-fry with:
Steamed white rice.
Fried rice.
Egg noodles.
Cauliflower rice.
Fresh lettuce wraps.
Nutritional Information
Estimated per serving (1/4 of the recipe).
Nutrient
Amount
Calories
380–450 kcal
Protein
27–32 g
Carbohydrates
18–24 g
Fat
20–26 g
Fiber
3–5 g
Sugar
7–10 g
Sodium
650–950 mg
Frequently Asked Questions (Q&A)
Q1. Can I use chicken instead of beef?
Yes. Ground chicken or turkey works well. Cook poultry to an internal temperature of 74°C (165°F).
Q2. Can I use red cabbage?
Yes. Red cabbage is a good alternative, although it changes the color and slightly changes the flavor.
Q3. How do I keep cabbage crunchy?
Cook it over medium-high heat for approximately 4–5 minutes. Avoid overcooking and covering the pan.
Q4. Can I make this recipe without oyster sauce?
Yes. Simply omit it or replace it with additional soy sauce.
Q5. Can I make this recipe spicy?
Yes. Add chili flakes, fresh chopped chilies, or chili sauce according to your preference.
Q6. Is this recipe gluten-free?
Not automatically. Use certified gluten-free soy sauce or tamari, and check all other sauce labels.
Q7. Can I prepare it ahead of time?
Yes. Chop the vegetables and prepare the sauce up to one day ahead. Refrigerate separately.
Q8. How long can leftovers be stored?
Refrigerate in an airtight container for 3–4 days. Reheat until steaming hot.
Q9. Can I freeze this dish?
Yes. Freeze in airtight containers for approximately 2–3 months for best quality. The cabbage may become softer after thawing.
Q10. Can I make this recipe keto-friendly?
Yes. Omit honey or sugar, use a suitable low-carb sauce, and serve without rice or noodles.
Important Cooking Tips
Brown the beef properly to develop a rich flavor.
Slice carrots thinly so they cook quickly.
Do not overcrowd the pan.
Add cabbage after the beef and carrots.
Add green onions at the end for freshness.
Avoid adding too much water to the sauce.
Cook ground beef to 71°C (160°F).