Healthy Chinese Ground Beef Cabbage

I first cooked this dish when I had extra cabbage to use up and it has quickly become one of my go to worknight meals The aroma of fresh ginger and garlic sizzling just always signals a cozy evening ahead

• Lean ground beef: choose a quality option with less fat for lighter flavor
• Green cabbage: sliced thin for crunch and heartiness select a head that feels heavy for its size
• Carrot: julienned for color and a sweet note firm carrots work best
• Sesame oil: brings classic Asian aroma and deep toastiness look for toasted sesame oil for best taste
• Garlic: fresh and minced for bold flavor
• Fresh ginger: grated finely to infuse the dish with zest opt for plump unwrinkled ginger root
• Low sodium soy sauce: offers deep umami with less saltiness
• Rice vinegar: brightens the flavors for a perfect stir fry balance use unseasoned rice vinegar
• Oyster sauce: gives richer depth and a classic finish optional but really delivers restaurant style results
• Cornstarch: mixed with water helps the sauce cling to every bite
• Crushed red pepper flakes: add a pop of heat if you like spice
• Green onions: sliced for brightness and a touch of bite
• Cooked jasmine or brown rice: a perfect base for serving optional but very filling

Each ingredient plays a part in making the stir fry both flavorful and healthy The best results always come from using fresh crisp produce and getting your hands on good beef

Step by Step Instructions

Prep the Ingredients:

Wash and thinly slice the cabbage peel and julienne the carrot mince garlic grate your ginger prep green onions and have your sauces measured out

Brown the Beef:

Heat a large skillet or wok over medium high then add sesame oil Once hot add ground beef Break apart with a spatula and cook until browned and no longer pink Drain excess fat if needed for a lighter meal

Build the Aromatic Base:

Add minced garlic and grated ginger to browned beef Cook and stir for one minute until fragrant letting their flavors infuse into the beef

Cook the Vegetables:

Add thinly sliced cabbage and julienned carrot to the skillet Cook for four to five minutes stirring frequently until the cabbage wilts slightly but still keeps a little crunch

Add the Sauce:

Stir in soy sauce rice vinegar and oyster sauce making sure everything gets coated Let the mixture simmer briefly to meld flavors

Thicken the Stir Fry:

Pour in the cornstarch and water slurry Stir well and allow the sauce to bubble and thicken until it coats beef and veggies nicely usually one to two minutes

Season and Garnish:

Taste the stir fry and add red pepper flakes if you want more heat Finish with green onions scattered on top for color and freshness

Serve:

Enjoy hot straight from the pan or spoon over a bowl of steamed rice for a satisfying meal that feels like takeout but is made at home