Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

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Ingredients

Stir Fry

• 1 pound (450 g) lean ground beef (90–93% lean)
• ½ medium head green cabbage, thinly sliced (about 6 cups)
• 2 medium carrots, julienned or shredded
• 4 green onions, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon vegetable oil or avocado oil

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Sauce

• ¼ cup low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey (or brown sugar)
• 1 teaspoon cornstarch
• 2 tablespoons water
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)

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Optional Add-Ins

• Mushrooms
• Snow peas
• Bell peppers
• Broccoli
• Bok choy
• Water chestnuts
• Bean sprouts
• Sesame seeds

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Instructions

Step 1

Combine in a bowl:

• soy sauce
• oyster sauce
• sesame oil
• rice vinegar
• honey
• pepper

Whisk together.

Mix cornstarch with water separately.

Set both aside.

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Step 2

Heat oil in a large skillet or wok over medium-high heat.

Add ground beef.

Cook 6–8 minutes until browned.

Break meat into small crumbles.

Drain excess grease if necessary.

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Step 3

Add

• garlic
• ginger

Cook 30–60 seconds.

Do not burn the garlic.

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Step 4

Add carrots.

Cook 2 minutes.

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Step 5

Add cabbage.

Stir frequently.

Cook 5–7 minutes until cabbage softens but still has a slight crunch.

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Step 6

Pour sauce over everything.

Mix well.

Add cornstarch slurry.

Cook another 1–2 minutes until sauce thickens.

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Step 7

Stir in green onions.

Remove from heat.

Serve immediately.

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Serving Suggestions

Serve with

• White rice
• Brown rice
• Cauliflower rice
• Rice noodles
• Lo mein noodles
• Quinoa

Garnish with

• Sesame seeds
• Green onions
• Chili oil
• Sriracha

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Storage

Refrigerator:

Up to 4 days

Freezer:

Up to 3 months

Reheat:

Microwave 2–3 minutes

or

Skillet over medium heat until hot.

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Nutrition (Approximate)

Per serving (without rice)

Nutrition varies depending on the brand of soy sauce, oyster sauce, and the leanness of the beef.

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Tips

✔ Slice cabbage thinly for the best texture.

✔ Don’t overcook the cabbage—it should remain slightly crisp.

✔ Use a wok if possible for the best flavor.

✔ Fresh ginger makes a noticeable difference compared with powdered ginger.

✔ Low-sodium soy sauce keeps the dish from becoming too salty.

✔ Double the sauce if serving over rice or noodles.

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Variations

Low Carb

Skip the honey.

Serve over cauliflower rice.

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Keto

Use coconut aminos or a keto-friendly soy sauce alternative.

Replace honey with a keto sweetener.

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Gluten-Free

Use gluten-free soy sauce (tamari) and gluten-free oyster sauce.

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Spicy

Add:

• 1 teaspoon chili garlic sauce
• Sriracha
• Thai chili peppers

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Extra Protein

Add:

• scrambled eggs
• edamame
• tofu
• extra beef

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Frequently Asked Questions

Can I use ground turkey?

Yes. Ground turkey, chicken, pork, or even plant-based crumbles work well.

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Can I make it ahead?

Yes. The flavors often improve after a day in the refrigerator.

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Can I freeze it?

Yes. Cool completely before freezing in airtight containers for up to 3 months.

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Why is my stir-fry watery?

Cabbage releases moisture as it cooks. Cook over medium-high heat and avoid overcrowding the pan. If needed, simmer a little longer or add a bit more cornstarch slurry.

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Can I use bagged coleslaw mix?

Yes. A 14–16 oz bag of coleslaw mix is a convenient substitute for fresh cabbage and carrots.

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Is oyster sauce required?

No. You can omit it or substitute with:

• Hoisin sauce (slightly sweeter)
• More soy sauce plus a pinch of sugar
• Vegetarian mushroom oyster sauce

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What can I serve with it?

• Steamed jasmine rice
• Brown rice
• Fried rice
• Rice noodles
• Lo mein noodles
• Cauliflower rice
• Lettuce wraps