I picked this up from a Chinese friend, and we’ve been making it ever since!
Low-Carb Chinese Cabbage & Ground Beef Stir Fry
This quick, one-pan stir fry is packed with bold umami flavor and comes together with very little effort. Browning the ground beef first builds a rich, savory base that pairs perfectly with the mild sweetness of Chinese (Napa) cabbage. Fresh ginger, garlic, and a drizzle of sesame oil add depth and aroma without relying on heavy or sugary sauces, making this a simple yet satisfying low-carb meal.
Ingredients
- 1 lb ground beef
- 1 medium head Chinese cabbage (sliced)
- 1 medium onion (chopped)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 green onions (sliced, for garnish)
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
Step 1: Brown the Beef
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until fully browned.
Tip: Break it into small pieces as it cooks, and let it sit briefly without stirring to develop a slightly crisp edge.
Step 2: Add Aromatics
Stir in the chopped onion, garlic, and ginger. Cook for about 3–4 minutes until the onion softens and everything becomes fragrant.
Step 3: Cook the Cabbage
Add the sliced cabbage to the pan.
Tip: Since cabbage releases a lot of moisture, cook just until it softens but still has a slight crunch—about 5 minutes.
Step 4: Season and Combine
Pour in the soy sauce, sesame oil, and red pepper flakes. Toss everything together so the flavors coat the ingredients evenly. Season with salt and pepper as needed.
Step 5: Finish and Serve
Cook for another 3–4 minutes until the cabbage is tender yet vibrant. Remove from heat and top with sliced green onions before serving.
