This recipe recreates the dish shown in your image: lean ground beef, cabbage, carrots, green onions, garlic, ginger, and a savory Chinese-style stir-fry sauce. The quantities below make about 4 generous servings.
Nutrition note: The nutrition figures are estimates and will vary with the fat percentage of the beef, soy sauce, and exact ingredient quantities.
Ingredients
Main ingredients
1 lb (450 g) lean ground beef — 90–95% lean
1 large green cabbage, about 6–7 cups, thinly sliced
1 large carrot, julienned or shredded
1 small onion, thinly sliced
3–4 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
3–4 green onions/scallions, chopped
1 tablespoon neutral cooking oil such as avocado, canola, or vegetable oil
Stir-fry sauce
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon honey or brown sugar — optional
½ teaspoon crushed red pepper flakes — optional
¼ teaspoon black pepper
2–3 tablespoons water
Optional
1 teaspoon sesame seeds
Sriracha or chili garlic sauce
Extra sliced green onions
A small amount of cilantro
½ teaspoon Chinese five-spice powder
Nut/allergen note: The recipe contains soy and, if oyster sauce is used, shellfish. Sesame oil and sesame seeds contain sesame, which is a major food allergen in some countries. There are no tree nuts or peanuts in the basic recipe. Check labels if cooking for someone with allergies.
Full Step-by-Step Recipe
1. Prepare the sauce
In a small bowl, combine:
3 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey/brown sugar, if using
2–3 tbsp water
black pepper
red pepper flakes, if using
Whisk together and set aside.
Tip: If you need the dish to be completely vegetarian, use vegetarian mushroom/oyster sauce instead of regular oyster sauce.
2. Prepare the vegetables
Slice the cabbage into relatively thin strips.
Julienne or shred the carrot.
Slice the onion and chop the green onions. Keep the white/light-green portions of the green onions separate from the darker green tops.
Mince the garlic and grate the ginger.
Having everything prepared before cooking is helpful because the stir-fry comes together quickly.
3. Brown the beef
Heat a large wok or skillet over medium-high heat.
Add the oil and then the ground beef.
Break the beef apart with a wooden spoon or spatula.
Cook for approximately 6–8 minutes, stirring frequently, until thoroughly cooked.
For food safety, ground beef should reach 160°F / 71°C, measured with a food thermometer; color alone isn’t a reliable indicator of doneness.
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Food Safety and Inspection Service
+1
If there is a lot of excess fat, carefully drain some of it.
4. Add onion, garlic and ginger
Push the beef toward one side of the pan.
Add the onion, garlic, ginger and the white/light-green portions of the green onions.
Stir-fry for approximately 1–2 minutes, until fragrant.
Don’t let the garlic burn.
5. Add carrot and cabbage
Add the carrot and sliced cabbage.
At first it may look like far too much cabbage, but cabbage loses considerable volume as it cooks.
Toss everything together.
Cook for approximately 5–7 minutes, stirring frequently.
For a slightly crispier stir-fry, cook closer to 5 minutes.
For softer cabbage, cook 8–10 minutes.
6. Add the sauce
Pour the prepared sauce around the sides of the hot pan.
Toss the beef and vegetables thoroughly so everything gets coated.
Cook another 2–3 minutes.
The sauce should lightly coat the beef and vegetables rather than leave the dish swimming in liquid.
7. Finish
Turn off the heat.
Add the green tops of the scallions.
Sprinkle with sesame seeds if desired.
Taste and adjust:
More soy sauce → saltier
More rice vinegar → brighter/tangier
More honey → sweeter
More chili → hotter
A splash of water → less concentrated sauce
Serve immediately.
What to Serve With It
For a lower-carb meal:
Cauliflower rice
Broccoli
Extra steamed cabbage
Shirataki noodles
For a traditional hearty meal:
Steamed white rice
Brown rice
Jasmine rice
For noodles:
Rice noodles
Egg noodles
Whole-wheat noodles
The stir-fry is substantial enough to eat by itself, particularly if you’re looking for a lighter meal.
Approximate Nutrition
Using 90% lean ground beef, low-sodium soy sauce and the ingredients above, the entire recipe is approximately:
Nutrition Per serving
Calories ~400–450 kcal
Protein ~30–35 g
Carbohydrates ~20–25 g
Fiber ~5–7 g
Net carbs ~15–20 g
Total fat ~20–25 g
Saturated fat ~6–8 g
Sugar ~8–11 g
Sodium ~700–1,000 mg
Cholesterol ~80–100 mg
These are estimates rather than laboratory measurements. The biggest variables are the fat percentage of the beef and amount/type of soy sauce and oyster sauce.
A published ground-beef-and-cabbage stir-fry with somewhat different ingredients reports 443 calories, 36 g protein, 29 g carbohydrate, 21 g fat and 5 g fiber per 1.5-cup serving, illustrating how much the exact recipe can change the nutrition numbers.
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The Oregon Dietitian
Why This Is a Nutrient-Dense Meal
Beef
Provides:
Complete protein
Iron
Zinc
Vitamin B12
Selenium
Cabbage
Provides:
Fiber
Vitamin C
Vitamin K
Folate
Potassium
Carrots
Provide:
Beta-carotene
Fiber
Potassium
Ginger and garlic
Add flavor without requiring a large amount of additional fat or sugar.
Green onions
Add flavor plus small amounts of vitamins and antioxidants.
Easy Substitutions
Ground turkey
Replace beef 1:1 with ground turkey.
Ground chicken
Use 1 lb ground chicken. Cook poultry to 165°F / 74°C.
A
Ask USDA
Ground pork
Use 1 lb ground pork and cook thoroughly.
Vegetarian
Replace beef with:
Crumbled tofu
Tempeh
Plant-based ground meat
Mushrooms + edamame
No oyster sauce
Use:
Vegetarian mushroom oyster sauce, or
1 additional tablespoon soy sauce + ½ teaspoon honey
Gluten-free
Use gluten-free tamari or certified gluten-free soy sauce and verify that the oyster sauce is gluten-free.
Lower sodium
Use low-sodium soy sauce and reduce the quantity to 2 tablespoons. Add rice vinegar, garlic, ginger and chili for flavor rather than compensating with salt.
Recipe Q&A
Can I make this ahead of time?
Yes. Cook it completely, cool it promptly, and refrigerate in a covered container.
USDA guidance recommends refrigerating cooked leftovers promptly; ground-beef leftovers generally keep for about 3–4 days in the refrigerator when handled properly.
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Food Safety and Inspection Service
Can I freeze it?
Yes, although the cabbage will become softer after thawing.
For best quality, cool the stir-fry, divide it into portions and freeze in airtight containers.
How do I reheat it?
Microwave in short intervals, stirring between intervals, or reheat in a skillet over medium heat.
For a large batch, heat until steaming hot throughout.
Why is my stir-fry watery?
Usually because:
The cabbage released a lot of water.
The pan wasn’t hot enough.
Too many vegetables were added at once.
The pan was covered while cooking.
Cook uncovered over medium-high heat and allow excess moisture to evaporate.
How do I make the cabbage crispy?
Use a large, hot wok or skillet, don’t overcrowd it, and cook the cabbage for a shorter time.
Can I use red cabbage?
Absolutely. You can replace some or all of the green cabbage with red cabbage. It will give the dish a stronger color and slightly different texture.
Can I add broccoli?
Yes. Cut broccoli into small florets and add it with the carrot, or briefly steam/blanch it first.
Can I add mushrooms?
Yes. Sliced mushrooms are particularly good in this dish. Add them before the cabbage so they have time to brown.
Can children eat it?
Yes, provided the beef is thoroughly cooked and the chili is omitted or reduced. USDA recommends ground beef reach 160°F/71°C.
F
Food Safety and Inspection Service
Is it keto?
The basic beef-and-vegetable version can be relatively low in carbohydrates, but honey/brown sugar and sauces add carbohydrates. For a stricter low-carb version, omit the sugar and serve without rice.
Is it gluten-free?
Not automatically. Ordinary soy sauce commonly contains wheat. Use certified gluten-free tamari or gluten-free soy sauce, and check the oyster sauce label.
Can I make it without sesame?
Yes. Simply omit the sesame oil and sesame seeds. Use another neutral cooking oil.
Best Version for Meal Prep
For 4 meal-prep containers, divide the finished stir-fry evenly.
Each container can contain approximately:
¼ of the beef
¼ of the cabbage
¼ of the carrots
¼ of the sauce
Optional ½–1 cup cooked rice
Keep rice separate if you want the vegetables to retain more texture.
Storage: Refrigerate promptly and use within about 3–4 days.
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Food Safety and Inspection Service
Spicy Chinese-Style Version
For a more intense restaurant-style flavor, add:
Usually because:
The cabbage released a lot of water.
The pan wasn’t hot enough.
Too many vegetables were added at once.
The pan was covered while cooking.
Cook uncovered over medium-high heat and allow excess moisture to evaporate.
How do I make the cabbage crispy?
Use a large, hot wok or skillet, don’t overcrowd it, and cook the cabbage for a shorter time.
Can I use red cabbage?
Can I add broccoli?
Can I add mushrooms?
1 tbsp chili garlic sauce
½ tsp crushed red pepper
1 tsp toasted sesame oil
1 tsp grated fresh ginger
1–2 tsp rice vinegar
Finish with sliced scallions and sesame seeds.
Slightly Sweet Version
Add:
1 tbsp honey or
1 tbsp brown sugar
This gives the sauce a mild sweet-savory balance without making the dish dessert-sweet.
Final Recipe at a Glance
Prep: 15 minutes
Cook: 15–20 minutes
Total: ~30–35 minutes
Yield: 4 servings
Difficulty: Easy
Cuisine: Chinese-inspired
Main protein: Ground beef
Main vegetables: Cabbage + carrot + onion
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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