Ground Beef and Cabbage Stir Fry – Fast, Flavorful, and Budget-Friendly

This Ground Beef and Cabbage Stir Fry is the kind of weeknight meal you keep coming back to. It’s hearty, full of flavor, and comes together quickly with simple ingredients. You get that satisfying mix of savory beef, tender-crisp cabbage, and a glossy sauce that tastes like takeout without the wait.

It’s easy to customize with what you have on hand, and it reheats well for lunch tomorrow. If you’re looking for a reliable go-to dinner, this one checks all the boxes.

Why This Recipe Works

This stir fry balances flavor and texture with very little effort. The beef brings richness, while cabbage adds crunch and sweetness as it cooks.

A simple soy-garlic-ginger sauce ties everything together without needing specialty ingredients.

It’s also budget-friendly and flexible. You can swap in different vegetables, adjust the sauce to your taste, and scale the recipe for meal prep. Because it cooks fast over high heat, the cabbage stays bright and the beef stays juicy.

Shopping List

• Ground beef (1 pound; 85%–90% lean works best)
• Green cabbage (about 1 small head or 6 cups thinly sliced)
• Onion (1 medium, yellow or white)
• Garlic (3–4 cloves)
• Fresh ginger (1-inch piece) or ground ginger
• Carrots (1–2 medium, optional for color and sweetness)
• Green onions (2–3 stalks, for garnish)
• Soy sauce (low sodium if preferred)
• Rice vinegar or lime juice
• Toasted sesame oil
• Brown sugar or honey
• Red pepper flakes or sriracha (optional heat)
• Cornstarch (for thickening)
• Neutral cooking oil (avocado, canola, or vegetable)
• Salt and black pepper
• Sesame seeds (optional garnish)

Step-by-Step Instructions

1. Prep the vegetables. Core the cabbage and slice it thin.

   Slice the onion, peel and matchstick the carrots, mince the garlic, and grate the ginger. Chop the green onions for garnish. Having everything ready makes stir frying smooth.

2. Make the sauce. In a small bowl, whisk 1/3 cup soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, 1 teaspoon sesame oil, a pinch of red pepper flakes, and 1/2 cup water.

   Stir in 1 teaspoon cornstarch until dissolved. Set aside.

3. Brown the beef. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil, then the ground beef.

   Season with a pinch of salt and pepper. Cook, breaking it up, until browned with crispy edges, about 5–7 minutes. If there’s a lot of fat, spoon off excess, leaving about 1–2 teaspoons for flavor.

4. Aromatics go in. Push the beef to one side.

   Add a small drizzle of oil to the empty space, then add the onion. Cook 2 minutes until starting to soften. Add garlic and ginger and cook 30–60 seconds, stirring, until fragrant.

5. Add the carrots and cabbage. Toss everything together and add the carrots first, cooking 1 minute.

   Add the cabbage in batches if needed. Stir fry 4–6 minutes until the cabbage is tender-crisp. It should soften but still have a bite.

6. Pour in the sauce. Give the sauce a quick stir (cornstarch settles), then pour it over the pan.

   Toss constantly for 1–2 minutes until the sauce turns glossy and lightly thickens, coating the beef and vegetables.

7. Finish and taste. Turn off the heat. Add a drizzle more sesame oil if you like. Taste and adjust with extra soy sauce for salt, vinegar or lime for brightness, or red pepper for heat.
8. Garnish and serve. Top with sliced green onions and sesame seeds.

   Serve as-is, over steamed rice, with cauliflower rice, or tucked into lettuce wraps.

Storage Instructions

Let the stir fry cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts.

For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before reheating. The cabbage will be softer after freezing, but the flavor holds up well.

Why This is Good for You

This dish strikes a nice balance of protein, fiber, and flavor. Ground beef provides protein, iron, zinc, and B vitamins that support energy and muscle health. Cabbage adds fiber and vitamin C, plus antioxidants that support immune health.

The sauce uses pantry staples, and you control the sodium and sweetness. Add more vegetables to boost nutrients without much extra cost or effort.

It’s a nourishing option that still feels like comfort food.

Common Mistakes to Avoid

• Overcrowding the pan: Too much at once drops the temperature and steams the vegetables. Use a wide skillet or cook in batches.
• Skipping the prep: Stir fries move fast. Have the sauce mixed and veggies prepped before you turn on the heat.
• Overcooking the cabbage: You want tender-crisp, not limp.

  Pull it off the heat as soon as it softens and brightens.

• Not draining excess fat: If the beef releases a lot of grease, spoon some off before adding the sauce so the dish isn’t heavy.
• Forgetting to taste: The final seasoning makes a big difference. Adjust soy, vinegar, and heat at the end.

Variations You Can Try

• Low-carb egg roll in a bowl: Skip the carrots, add extra cabbage, and finish with more sesame oil and green onions.
• Spicy gochujang twist: Stir 1–2 teaspoons gochujang into the sauce for a bold, sweet-heat flavor.
• Teriyaki-style: Swap brown sugar for honey and add a splash of pineapple juice. Garnish with pineapple tidbits.
• Ginger-scallion: Double the ginger, add extra green onions, and finish with a squeeze of lime.
• Different proteins: Try ground turkey, chicken, pork, or plant-based crumbles.

  Adjust seasoning since leaner meats may need more oil and salt.

• Add-ins: Bell peppers, mushrooms, snap peas, or broccoli florets all work. Thinly slice for quick cooking.
• Crunch factor: Top with crushed roasted peanuts, cashews, or crispy chili oil.

FAQ

Can I use pre-shredded coleslaw mix?

Yes. It’s a great shortcut.

Use about 6–7 cups and add it toward the end since it cooks fast. If your mix includes red cabbage or carrots, that’s fine—it adds color and sweetness.

What fat percentage of ground beef is best?

85%–90% lean works well. It has enough fat for flavor without making the dish greasy.

If you use 80%, just drain more fat before adding the sauce.

How do I keep the cabbage from getting soggy?

Use high heat, don’t overcrowd the pan, and stir fry quickly. Slice the cabbage thin but not paper-thin, and stop cooking when it’s just tender-crisp.

Is there a gluten-free option?

Yes. Use tamari or a certified gluten-free soy sauce.

Everything else in the recipe is typically gluten-free, but always check labels to be sure.

Can I meal prep this?

Absolutely. It stores well for up to four days. Pack with rice or cauliflower rice in individual containers for easy lunches.

What can I serve it with?

Steamed jasmine rice, brown rice, quinoa, or noodles are all great.

For lighter options, try cauliflower rice or lettuce cups.

How do I make it spicier?

Add more red pepper flakes, a squeeze of sriracha, or a spoon of chili crisp at the end. Taste as you go so you don’t overpower the other flavors.

Final Thoughts

Ground Beef and Cabbage Stir Fry is simple cooking at its best—quick, tasty, and flexible. With a few pantry staples and a head of cabbage, you’ve got a full meal in under 30 minutes.

Keep this recipe in your back pocket for those nights when you want something satisfying without a lot of fuss. It’s easy to customize, easy to reheat, and easy to love.