Instructions
Step 1 Heat a large skillet or wok over medium-high heat and add the olive oil.
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Step 2 Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks.
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Step 3 Stir in the minced garlic and ginger and cook for about 30 seconds until fragrant.
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Step 4 Add the sliced cabbage and julienned carrot to the pan and stir fry for 3–4 minutes until slightly softened but still crisp.
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Step 5 In a small bowl, mix soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, and water.
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Step 6 Pour the sauce mixture into the skillet and toss everything together until the vegetables and beef are evenly coated.
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Step 7 Continue cooking for 2–3 minutes until the sauce thickens and the vegetables are tender-crisp.
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Step 8 Season with salt, black pepper, and crushed red pepper flakes if desired.
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Step 9 Transfer the stir fry to a plate, stacking the mixture for presentation, and garnish with sliced green onions before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm the stir fry in a skillet over medium heat with a splash of water or broth to keep it from drying out. You can also microwave it in short intervals, stirring between each interval until heated through. For best texture, avoid overcooking when reheating.
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