This quick and easy stir fry combines lean ground beef, crisp cabbage, and bold ginger-garlic flavor for a nutritious, satisfying meal.

→ Main Components:

450 g lean ground beef

½ medium green cabbage, thinly sliced

1 medium carrot, julienned

1 tablespoon sesame oil

→ Aromatics:

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

→ Sauces and Seasonings:

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon oyster sauce

¼ teaspoon crushed red pepper flakes (optional, to taste)

→ Thickener:

1 teaspoon cornstarch mixed with 2 tablespoons water

→ Garnish:

2 green onions, sliced

→ To Serve:

Steamed jasmine rice or brown rice (optional)

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Heat a large nonstick skillet or wok over medium-high heat. Add sesame oil.

Add ground beef and cook, breaking it apart, until browned. Drain excess fat if necessary.

Add garlic and ginger. Stir constantly and cook for 1 minute until fragrant.

Add cabbage and carrot. Stir-fry for 4–5 minutes, stirring frequently until cabbage is slightly softened but still crisp.

Stir in soy sauce, rice vinegar, and oyster sauce. Mix well.

Pour in the cornstarch slurry and stir continuously for 1–2 minutes until the sauce thickens and coats everything evenly.

Taste and adjust seasonings. Add red pepper flakes if more heat is desired.

Remove from heat and garnish with green onions.

Serve on its own or over rice.

Letting the stir fry rest uncovered for a few minutes helps the sauce absorb and intensify the flavor.

Use pre-shredded cabbage to save time.

Swap ground beef for ground turkey or plant-based protein for variation.