This Chinese Ground Beef and Cabbage Stir Fry is a savory one-pan dish packed with tender ground beef, crisp cabbage, and bold garlic-ginger soy flavor.
It’s fast, satisfying, and budget-friendly—perfect for busy weeknights when you need dinner on the table in under 30 minutes.
Why You’ll Love This Stir Fry
Quick & Easy: Done in 25 minutes with pantry staples.
One-Pan Meal: Simple cleanup and no extra dishes.
Budget-Friendly: Uses affordable ground beef and cabbage.
Customizable: Make it spicy, sweet, or low-carb.
Nutritious & Filling: High in protein and fiber.
What You’ll Need (Ingredient Highlights)
Ground Beef: Lean 85/15 or 90/10 is best.
Cabbage: Green cabbage shredded, or use coleslaw mix.
Garlic & Ginger: Fresh for best flavor.
Soy Sauce: Base for the savory sauce.
Sesame Oil: Adds toasted richness at the end.
Pro Tips Before You Start
Pre-Chop Everything: Stir fry moves quickly.
Use High Heat: Helps brown the beef and keep cabbage crisp.
Don’t Overcook the Cabbage: It should stay slightly crunchy.
Double the Batch: It stores and reheats well.
Finish with Sesame Oil: Adds great depth of flavor.
How to Make Ground Beef and Cabbage Stir Fry
Step 1: Brown the Beef
Heat oil in a large skillet or wok.
Add ground beef and cook over medium-high heat until browned and fully cooked.
Drain excess fat if needed.
Step 2: Add Aromatics
Add minced garlic and ginger to the pan.
Stir-fry for 1 minute until fragrant.
Step 3: Stir-Fry the Cabbage
Add shredded cabbage to the skillet.
Cook for 5–6 minutes, stirring often, until wilted but still crisp.
Step 4: Make the Sauce
In a small bowl, mix soy sauce, vinegar, a pinch of sugar or honey, and chili flakes if using.
Pour over beef and cabbage.
Step 5: Toss and Finish
Toss everything to coat evenly.
Drizzle sesame oil on top and remove from heat.
Serve hot.
What to Serve It With
Steamed rice or brown rice
Cauliflower rice (for low-carb)
Rice noodles or lo mein
Fried egg on top for extra protein
Kimchi or pickled veggies on the side
Variations / Substitutions
Use Ground Turkey or Chicken: A leaner alternative.
Add Carrots or Bell Peppers: For more color and nutrition.
Make It Spicy: Add Sriracha or chili oil.
Low-Sodium: Use low-sodium soy sauce.
Gluten-Free: Swap in tamari or coconut aminos.
Storage & Leftovers
Fridge: Store in airtight container for up to 4 days.
Reheat: In microwave or skillet with a splash of water.
Freezer: Freeze in individual portions for up to 2 months.
FAQs
Can I use coleslaw mix instead of fresh cabbage?
Yes, it’s a great shortcut.
Can I meal prep this dish?
Absolutely—it stores and reheats very well.
Is it keto or low-carb friendly?
Yes, especially if served with cauliflower rice.
Can I make it ahead of time?
Yes, it tastes even better the next day!
What protein can I use instead of beef?
Try turkey, chicken, or plant-based ground options.
Final Thoughts
Chinese Ground Beef and Cabbage Stir Fry is simple, hearty, and full of umami.
It’s a great go-to meal when time is short and your fridge is low.
With a few pantry ingredients and one skillet, you’ve got a healthy and tasty dinner the whole family will love.
