Ground Beef and Cabbage Stir-Fry – A Fast, Flavorful Weeknight Dinner
This ground beef and cabbage stir-fry is the kind of meal you keep in your back pocket for busy nights. It cooks quickly, uses simple ingredients, and hits that cozy, savory spot without weighing you down. The flavors are bold but familiar—garlic, ginger, and a soy-based sauce that clings to tender cabbage and juicy beef.
You’ll get great texture, a little sweetness, and a gentle kick of heat. It’s budget-friendly, easy to customize, and just plain satisfying.
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Get Your Program TodayWhat Makes This Recipe So Good
- Fast and simple: From start to finish, you’re looking at about 25 minutes. Most of that is chopping and a quick stir-fry.
- Affordable ingredients: Ground beef, cabbage, carrots, and pantry staples keep costs low without sacrificing flavor.
- Balanced flavor: A mix of soy sauce, sesame oil, garlic, and ginger gives depth, while a touch of rice vinegar and a hint of sweetness round it out.
- Flexible: Swap the protein, adjust the veggies, or dial the heat up or down.
It’s easy to tailor to your taste.
- Meal-prep friendly: Keeps well, reheats nicely, and works with rice, cauliflower rice, or noodles.
Ingredients
- 1 pound (450 g) ground beef (80–90% lean)
- 1 small green cabbage, cored and thinly sliced (about 6 cups)
- 1 medium carrot, cut into thin matchsticks
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon oyster sauce (optional but recommended)
- 1 tablespoon rice vinegar
- 1–2 teaspoons chili-garlic sauce or sriracha (optional, to taste)
- 1 teaspoon toasted sesame oil
- 1–2 tablespoons neutral oil (avocado, canola, or vegetable)
- Salt and black pepper, to taste
- 2 green onions, thinly sliced, for garnish
- Toasted sesame seeds, for garnish (optional)
- Cooked rice, cauliflower rice, or noodles, for serving (optional)
Instructions
- Mix the sauce: In a small bowl, stir together soy sauce, oyster sauce, rice vinegar, chili-garlic sauce (if using), and sesame oil. Set aside.
- Prep the vegetables: Slice the cabbage thin so it cooks quickly and stays tender-crisp. Slice the onion and cut the carrot into matchsticks.
Mince garlic and ginger.
- Brown the beef: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil. Add ground beef and break it up with a spatula.
Season lightly with salt and pepper. Cook until browned and most of the moisture cooks off, about 5–7 minutes.
- Drain if needed: If there’s excess fat, spoon some off. Leave a little in the pan for flavor.
- Aromatics in: Push the beef to one side.
Add a bit more oil if the pan looks dry. Add onion, garlic, and ginger. Cook 1–2 minutes, stirring, until fragrant.
- Add the vegetables: Add cabbage and carrots.
Toss well with the beef. Cook 4–6 minutes, stirring often, until the cabbage softens but still has a bite.
- Sauce it: Pour in the sauce. Toss to coat everything evenly.
Cook 1–2 more minutes, letting the sauce reduce slightly and cling to the meat and veg.
- Taste and adjust: Add more soy for salt, vinegar for brightness, or chili sauce for heat. Turn off the heat.
- Garnish and serve: Top with green onions and sesame seeds. Serve over rice, cauliflower rice, or noodles, or enjoy it on its own.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
Cool slightly before sealing to avoid condensation.
- Freezer: Freeze in portions for up to 2 months. The cabbage softens a bit after thawing, but the flavor stays great.
- Reheating: Stir-fry in a hot skillet for 2–3 minutes to revive texture, or microwave in 45-second bursts, stirring in between.
- Make-ahead tip: Prep the sauce and slice the vegetables up to 2 days ahead to make cooking even faster.
Why This is Good for You
- Protein-rich: Ground beef provides protein to keep you full and support muscle health.
- Fiber and vitamins: Cabbage and carrots bring fiber, vitamin C, vitamin K, and antioxidants. They help with digestion and overall wellness.
- Balanced macros: Pairing protein with vegetables and a simple sauce gives a satisfying, balanced meal without heavy cream or sugar.
- Lower-carb option: Serve with cauliflower rice or on its own for a lighter, low-carb plate.
Common Mistakes to Avoid
- Overcrowding the pan: If your pan is small, cook the cabbage in batches.
Too much at once traps steam and turns everything soggy.
- Skipping the browning step: Browning the beef adds deep flavor. Let it sit for a minute before stirring so it caramelizes.
- Adding sauce too early: If you add the sauce before the cabbage softens, it can steam instead of stir-fry. Soften the veg first, then sauce.
- Forgetting to taste: Sauces vary.
Always taste at the end and adjust salt, acidity, and heat so it’s just right.
- Using too little heat: Medium-high heat keeps the cabbage crisp and prevents a watery stir-fry.
Alternatives
- Protein swaps: Use ground turkey, chicken, or pork. For a vegetarian option, try crumbled extra-firm tofu or tempeh. Add a splash of extra soy and a pinch of sugar for depth.
- Veggie additions: Bell peppers, mushrooms, snap peas, or zucchini work well.
Keep the cuts thin for quick cooking.
- Sauce variations: Add a teaspoon of brown sugar or honey for sweetness, or a splash of fish sauce for umami. For a gluten-free version, use tamari or coconut aminos.
- Spice it up: Add red pepper flakes, more chili-garlic sauce, or a drizzle of chili crisp at the end.
- Make it noodle-y: Toss with cooked rice noodles or ramen at the end, adding a bit more soy and a splash of water to loosen the sauce.
FAQ
Can I use pre-shredded coleslaw mix?
Yes. It’s a great shortcut.
Use about 6 cups and add it at the same stage as the cabbage. If it includes red cabbage, the color may tint the dish slightly, but it still tastes great.
What fat percentage of ground beef is best?
Aim for 85–90% lean. It has enough fat for flavor without making the stir-fry greasy.
If you use 80% lean, drain off a little extra fat after browning.
How do I keep the cabbage from getting soggy?
Use a large, hot pan, don’t overcrowd, and cook over medium-high heat. Stir often, but give the cabbage a moment to sear. Add the sauce at the end so it doesn’t steam too early.
Is oyster sauce necessary?
It’s optional, but it adds a rich, savory depth.
If you skip it, add a pinch more soy sauce and a tiny bit of sugar or a dash of fish sauce for balance.
Can I make this low sodium?
Use low-sodium soy sauce and reduce the amount slightly. You can also add a splash of water and finish with a squeeze of lime for brightness instead of extra salt.
What can I serve this with?
Steamed rice, brown rice, or jasmine rice are classic. For low-carb, use cauliflower rice.
If you want extra comfort, serve with noodles or even spoon it into lettuce cups.
Final Thoughts
This ground beef and cabbage stir-fry is everything a weeknight dinner should be—quick, flavorful, and flexible. It takes pantry basics and turns them into something satisfying without much effort. Keep the heat high, the sauce simple, and the vegetables crisp, and you’ll have a dinner that earns a spot in your regular rotation.
Once you make it, you’ll see why it’s a go-to that works any time of year.
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