Introduction:
and loaded with savory, satisfying flavor—without needing deep frying, heavy sauces, or complicated steps. You get tender browned ground beef,
sweet-crisp cabbage, and a glossy garlic-ginger sauce that tastes like takeout, but with lighter ingredients and full control over sodium and sugar.
It’s naturally high in protein, packed with veggies, and works beautifully for meal prep because it reheats well and stays flavorful.
The “regulations” for a great stir fry are about heat, timing, and texture. Ground beef must be browned properly (not steamed) to develop flavor.
Cabbage should be cooked just until tender-crisp so it keeps its slight crunch and doesn’t turn watery. The sauce should be balanced—salty, savory,
a hint of sweetness, and a bright finish—and it should thicken quickly with a small amount of cornstarch slurry, not a heavy flour base. Finally,
the rule that makes everything taste “restaurant-level”: add aromatics (garlic, ginger) at the right moment so they bloom but don’t burn.
This guide gives you a reliable base recipe plus tips to keep it healthy and delicious, variations (spicy, low-carb, keto-friendly, noodle bowl),
and storage instructions so you can cook once and eat well all week.
Ingredients:
Regulation #1: Use a hot pan and don’t overcrowd—browning builds flavor and keeps the dish from turning watery.
Main Stir Fry
- 1 lb (450 g) lean ground beef (90/10 or 93/7 preferred)
- 1 tbsp sesame oil (or neutral oil)
- 1 small onion, thinly sliced
- 3–4 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 6–8 cups green cabbage, thinly sliced (about 1 medium head)
- 1 medium carrot, julienned or grated (optional, adds sweetness and color)
- 3 green onions, sliced (for garnish)
- 1 tbsp toasted sesame seeds (optional)
