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The Ultimate Healthy Chinese Ground Beef and Cabbage Stir Fry Recipe

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A low-carb Chinese cabbage stir fry featuring lean ground beef, tender green cabbage, and a savory, umami-rich sauce. This grain-free skillet dish comes together in under 20 minutes, making it perfect for weeknight dinners, meal prep, or special diets like Keto, Paleo, and Whole30. Each bite bursts with aromatic garlic, ginger, and scallions, finished with a silky sauce that clings to every strand of cabbage.

Ingredients

  • 1 lb (450 g) lean ground beef
  • 4 cups (about 1 small head) green cabbage, thinly sliced
  • 1 Tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 3 green onions, thinly sliced (separate whites and greens)
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp hoisin sauce
  • 1 tsp chili-garlic sauce (optional, for heat)
  • 1 Tbsp rice vinegar
  • 1 tsp cornstarch mixed with 2 Tbsp cold water (slurry)
  • Salt and pepper, to taste
  • Sesame seeds, for garnish
  • Extra green-onion greens, for garnish

Instructions

  • Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until no longer pink and lightly browned. Season lightly with salt and pepper.
  • Push the beef to one side of the pan. Add the garlic, ginger and the white parts of the green onions. Stir-fry for about 30 seconds, until fragrant.
  • Stir the aromatics into the beef, then add the sliced cabbage. Cook, stirring frequently, until the cabbage begins to wilt, about 3–4 minutes.
  • In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, chili-garlic sauce (if using) and rice vinegar. Pour over the beef and cabbage, tossing to coat everything evenly.
  • Give the cornstarch slurry a quick stir and pour it into the pan. Continue cooking for another 1–2 minutes, until the sauce has thickened slightly and clings to the beef and cabbage.
  • Taste and adjust seasoning with extra soy sauce or a pinch of salt and pepper, if needed. Remove from heat.
  • Transfer to a serving platter and sprinkle with sesame seeds and the reserved green-onion tops. Serve immediately.

Notes

  • Meat Choice: Opt for 90/10 or 93/7 ground beef for ideal juiciness and macro balance; grass-fed adds extra nutrients.

  • Cabbage Prep: Thin, uniform slices ensure even cooking—slice against the grain for tender-crisp texture.

  • Sauce Slurry: Stir the cornstarch slurry just before adding to prevent separation.

  • Make-Ahead Tips: Store sauce separately if freezing to maintain consistency.

  • Flavor Boosts: Add a dash of fish sauce for deeper umami or a squeeze of lime for brightness.

 

  • Garnish Timing: Sprinkle sesame seeds and scallion greens right before serving to keep them crisp.

Find it online: https://claradelish.com/the-ultimate-healthy-chinese-ground-beef-and-cabbage-stir-fry-recipe/