Ingredients
Scale
- 1 pound lean ground beef (90% lean or higher for a healthier option)
- 4 cups green cabbage, thinly sliced (about half a small head)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional, for deeper umami)
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil (can substitute with avocado or olive oil)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 2 green onions, sliced thinly for garnish
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
- Freshly ground black pepper, to taste
- Cooked brown rice or quinoa, for serving (optional)
If you want to make this dish vegetarian, you can swap ground beef for crumbled firm tofu or tempeh. For a gluten-free version, use tamari instead of soy sauce and make sure your oyster sauce is gluten-free or simply omit it.
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, but be careful not to burn them.
- Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary, especially if your beef isn’t very lean.
- Stir in the sliced onion and cook for another 2-3 minutes until it softens but still has a slight crunch. This step adds sweetness and depth, much like the rustic cooking my Nonna Rosa always emphasized.
- Add the sliced cabbage and crushed red pepper flakes. Toss everything together and cook for about 5 minutes, stirring frequently. The cabbage should be tender but still vibrant and crisp. This reminds me of those lively family dinners where fresh vegetables were always front and center.
- Pour in the low-sodium soy sauce, oyster sauce (if using), and toasted sesame oil. Stir to coat all ingredients evenly. If you prefer a thicker sauce, stir in the cornstarch slurry now and cook for another minute until the sauce thickens slightly.
- Season with freshly ground black pepper to taste. Remove from heat and sprinkle with sliced green onions for a fresh, bright finish.
- Serve hot over steamed brown rice or quinoa for a wholesome meal that feels both nourishing and indulgent in the best way.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
