Chinese Ground Beef Cabbage Stir-Fry

Chinese Ground Beef Cabbage is a quick and savory stir-fry combining tender ground beef with crisp cabbage and aromatic garlic-ginger in a flavorful soy-based sauce. It’s fast, budget-friendly, and deeply satisfying.

Why You’ll Love This Recipe

• Quick to prepare—ready in about 25 minutes
• Made with simple, affordable ingredients
• Full of savory, umami-rich flavor
• Low-carb and keto-friendly with easy gluten-free swaps
• Ideal for meal prep or weeknight dinners

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef
• 1 small head of cabbage, thinly sliced
• 1 medium onion, diced
• 3–4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons oil (vegetable, sesame, or avocado)
• 3 tablespoons soy sauce (or tamari)
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce or hoisin sauce (optional)
• 1 teaspoon brown sugar or honey (optional)
• ½ teaspoon crushed red pepper flakes (optional)
• Green onions and sesame seeds for garnish

directions

1. In a small bowl, mix soy sauce, rice vinegar, oyster or hoisin sauce, sugar, and red pepper flakes; set aside.
2. In a large skillet, heat oil over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Remove and set aside.
3. In the same skillet, sauté onion, garlic, and ginger until fragrant, about 2 minutes.
4. Add sliced cabbage and stir-fry for 5–7 minutes until just tender.
5. Return beef to the pan and pour in the sauce mixture. Stir-fry for 2–3 more minutes until everything is coated and heated through.
6. Garnish with green onions and sesame seeds. Serve hot over rice, noodles, or cauliflower rice.

Servings and timing

• Servings: 4–6
• Prep Time: 5 minutes
• Cook Time: 15–20 minutes
• Total Time: 20–25 minutes

Variations

• Use ground turkey, pork, or plant-based meat instead of beef
• Add mushrooms, carrots, or bell peppers for extra veggies
• Swap soy sauce for tamari or coconut aminos for gluten-free
• Spice it up with chili paste or Sriracha
• Serve in lettuce wraps for a low-carb option

storage/reheating

• Refrigerate in an airtight container for up to 4 days
• Reheat in a skillet or microwave, adding a splash of water or broth if needed
• Not ideal for freezing due to the texture change in cabbage

FAQs

1. Can I use coleslaw mix instead of fresh cabbage?

Yes, it’s a convenient and quick substitute.

2. What kind of beef should I use?

80/20 or 90/10 ground beef works best for flavor and moisture balance.

3. How do I keep the cabbage from getting soggy?

Cook over high heat and stir-fry just until tender-crisp.

4. Is the oyster sauce necessary?

It adds depth, but you can omit or substitute with hoisin or more soy sauce.

5. Is this recipe spicy?

Only mildly—adjust red pepper flakes to your taste.

6. What’s the best way to serve it?

Over rice, noodles, or as a filling for lettuce wraps.

7. Can I make it ahead of time?

Yes, it stores well for meal prep.

8. Is this low-carb/keto?

Yes, especially if served over cauliflower rice and using low-carb sauces.

9. Can I double the recipe?

Yes, use a large pan and stir-fry in batches if needed.

10. What other sauces can I use?

Try teriyaki, gochujang, or a garlic-chili blend for different flavors.

Conclusion

Chinese Ground Beef Cabbage Stir-Fry is a speedy, satisfying dish that delivers big flavor with minimal effort. It’s perfect for busy nights, versatile enough for meal prep, and easily customizable to suit your taste. A delicious way to enjoy humble ingredients in a bold, hearty meal.

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