Ground beef cabbage stir fry: Prepare to embark on a culinary adventure that’s both incredibly delicious and surprisingly simple! Have you ever craved a hearty, flavorful meal that comes together in under 30 minutes? This recipe is your answer. Forget complicated recipes and hours spent in the kitchen; this dish delivers maximum flavor with minimal effort.
Stir-fries, in general, have a rich history rooted in Asian cuisine, particularly Chinese cooking techniques. The rapid cooking over high heat in a wok preserves the vegetables’ crispness and infuses them with savory sauces. While this particular combination of ground beef and cabbage might not be a centuries-old tradition, it cleverly adapts the stir-fry method to create a budget-friendly and family-pleasing meal.
What makes this ground beef cabbage stir fry so irresistible? It’s the perfect balance of textures and tastes. The savory, browned ground beef complements the slightly sweet and tender cabbage. The addition of soy sauce, ginger, and garlic creates a symphony of umami flavors that will tantalize your taste buds. Plus, it’s a fantastic way to sneak in extra vegetables, making it a healthy and satisfying option for busy weeknights. I know you’ll love how easy it is to customize with your favorite sauces and spices!

Ingredients:
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 medium head of cabbage, shredded (about 6-8 cups)
- 1 large onion, chopped
- 2 carrots, peeled and shredded or thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, but adds depth)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/4 cup chicken broth (or water)
- 2 tablespoons vegetable oil (or canola oil)
- Salt and pepper to taste
- Optional garnishes: sesame seeds, chopped green onions
Preparing the Ingredients:
- Prepare the cabbage: If you haven’t already, shred the cabbage. You can use a knife, a mandoline, or a food processor with a shredding attachment. Make sure to remove the tough core first. I like to shred it fairly thinly so it cooks evenly.
- Chop the onion: Dice the onion into small, even pieces. This will ensure it cooks quickly and distributes its flavor throughout the dish.
- Shred or slice the carrots: You can either shred the carrots using a grater or thinly slice them. If you’re slicing, aim for a julienne cut or very thin rounds.
- Mince the garlic and ginger: Mince the garlic and grate the ginger. Fresh garlic and ginger are key to the flavor of this stir-fry. I find that using a microplane for the ginger works best to get a fine grate.
Cooking the Ground Beef:
- Brown the ground beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and break it up with a spoon. Cook until the beef is browned and cooked through, about 5-7 minutes. Be sure to crumble the beef well as it cooks.
- Drain excess grease: Once the beef is cooked, drain off any excess grease. This will prevent the stir-fry from becoming too oily. I usually tilt the pan and use a spoon to scoop out the grease.
- Season the beef: Season the browned beef with a pinch of salt and pepper. Remember that the soy sauce will also add saltiness, so don’t overdo it.
- Set aside the beef: Remove the cooked ground beef from the skillet and set it aside in a bowl.
Stir-Frying the Vegetables:
- Sauté the onion and carrots: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chopped onion and shredded carrots and cook over medium heat until softened, about 3-5 minutes. Stir frequently to prevent burning. You want the onions to become translucent and the carrots to be slightly tender.
- Add the garlic and ginger: Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the cabbage: Add the shredded cabbage to the skillet. Stir-fry until the cabbage is wilted and slightly softened, about 5-7 minutes. You may need to add the cabbage in batches if your skillet isn’t large enough to hold it all at once.
- Deglaze the pan (optional): If there are any browned bits stuck to the bottom of the pan, you can deglaze it by adding a splash of chicken broth or water and scraping the bottom of the pan with a spoon. This will add extra flavor to the stir-fry.
Combining and Finishing the Stir-Fry:
- Return the beef to the skillet: Add the cooked ground beef back to the skillet with the vegetables.
- Add the sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, rice vinegar, red pepper flakes, and chicken broth.
- Pour the sauce over the stir-fry: Pour the sauce over the beef and vegetables and stir well to combine.
- Simmer and thicken: Bring the stir-fry to a simmer and cook for another 2-3 minutes, until the sauce has thickened slightly and the flavors have melded together. Stir occasionally to prevent sticking.
- Taste and adjust seasoning: Taste the stir-fry and adjust the seasoning as needed. You may want to add more soy sauce for saltiness, rice vinegar for acidity, or red pepper flakes for heat.
- Serve: Serve the ground beef cabbage stir-fry hot, garnished with sesame seeds and chopped green onions, if desired. It’s delicious on its own or served over rice or noodles.
Tips and Variations:
- Add other vegetables: Feel free to add other vegetables to this stir-fry, such as bell peppers, mushrooms, or bean sprouts.
- Use different protein: You can substitute ground beef with ground turkey, ground chicken, or even tofu.
- Make it vegetarian: Omit the ground beef and oyster sauce and add extra vegetables or tofu for a vegetarian version.
- Add a thickening agent: If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the stir-fry during the last minute of cooking.
- Spice it up: If you like a lot of heat, add more red pepper flakes or a dash of chili oil.
- Sweeten it up: For a sweeter stir-fry, add a tablespoon of brown sugar or honey to the sauce.
- Make it ahead: This stir-fry can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days.
- Serve with rice or noodles: This stir-fry is delicious served over white rice, brown rice, or noodles. You can also serve it with cauliflower rice for a low-carb option.
Nutritional Information (approximate, per serving):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.
- Calories: 350-450
- Protein: 25-35g
- Fat: 20-30g
- Carbohydrates: 15-25g

Conclusion:
This Ground Beef Cabbage Stir Fry isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to try it! The savory ground beef, the slightly sweet and tender cabbage, and the umami-rich sauce combine to create a dish that’s both satisfying and surprisingly light. It’s quick, it’s easy, and it’s packed with nutrients what more could you ask for? I know what you might be thinking: cabbage? Really? But believe me, this isn’t your grandma’s boiled cabbage. The stir-fry method transforms the humble cabbage into a delightfully crisp-tender vegetable that soaks up all the delicious flavors of the sauce. Plus, it’s incredibly versatile! Looking for serving suggestions? I’ve got you covered! Serve it over fluffy white rice for a classic and comforting meal. For a lower-carb option, try it with cauliflower rice or even just enjoy it on its own. You could also add some cooked noodles, like udon or soba, for a heartier dish. A sprinkle of sesame seeds and a drizzle of sriracha add a final touch of flavor and visual appeal. But the fun doesn’t stop there! Feel free to experiment with variations to make this recipe your own. Add some chopped bell peppers, carrots, or onions for extra vegetables and a pop of color. A little grated ginger or garlic can also add a wonderful depth of flavor. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a touch of heat. For a vegetarian version, simply substitute the ground beef with crumbled tofu or tempeh. The possibilities are endless! I truly believe this Ground Beef Cabbage Stir Fry will become a staple in your kitchen. It’s the perfect solution for busy weeknights when you need a quick, healthy, and delicious meal. It’s also a great way to use up any leftover cabbage you might have in the fridge. And the best part? It’s so easy to customize to your own taste preferences. So, what are you waiting for? Grab your wok (or a large skillet), gather your ingredients, and get ready to create a culinary masterpiece. I’m confident that you’ll love this recipe as much as I do. And now, for the most important part: I want to hear about your experience! Once you’ve tried this recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to create even better recipes for you in the future. Don’t be shy share your culinary adventures with the world! Happy cooking! I am sure that this Ground Beef Cabbage Stir Fry will be a hit in your home. PrintGround Beef Cabbage Stir Fry: Easy Recipe & Health Benefits
Quick and easy ground beef and cabbage stir-fry, packed with flavor from garlic, ginger, and a savory sauce. A healthy and delicious weeknight meal!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 medium head of cabbage, shredded (about 6–8 cups)
- 1 large onion, chopped
- 2 carrots, peeled and shredded or thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, but adds depth)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/4 cup chicken broth (or water)
- 2 tablespoons vegetable oil (or canola oil)
- Salt and pepper to taste
- Optional garnishes: sesame seeds, chopped green onions
Instructions
- Prepare the cabbage: If you haven’t already, shred the cabbage. You can use a knife, a mandoline, or a food processor with a shredding attachment. Make sure to remove the tough core first. I like to shred it fairly thinly so it cooks evenly.
- Chop the onion: Dice the onion into small, even pieces. This will ensure it cooks quickly and distributes its flavor throughout the dish.
- Shred or slice the carrots: You can either shred the carrots using a grater or thinly slice them. If you’re slicing, aim for a julienne cut or very thin rounds.
- Mince the garlic and ginger: Mince the garlic and grate the ginger. Fresh garlic and ginger are key to the flavor of this stir-fry. I find that using a microplane for the ginger works best to get a fine grate.
- Brown the ground beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and break it up with a spoon. Cook until the beef is browned and cooked through, about 5-7 minutes. Be sure to crumble the beef well as it cooks.
- Drain excess grease: Once the beef is cooked, drain off any excess grease. This will prevent the stir-fry from becoming too oily. I usually tilt the pan and use a spoon to scoop out the grease.
- Season the beef: Season the browned beef with a pinch of salt and pepper. Remember that the soy sauce will also add saltiness, so don’t overdo it.
- Set aside the beef: Remove the cooked ground beef from the skillet and set it aside in a bowl.
- Sauté the onion and carrots: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chopped onion and shredded carrots and cook over medium heat until softened, about 3-5 minutes. Stir frequently to prevent burning. You want the onions to become translucent and the carrots to be slightly tender.
- Add the garlic and ginger: Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the cabbage: Add the shredded cabbage to the skillet. Stir-fry until the cabbage is wilted and slightly softened, about 5-7 minutes. You may need to add the cabbage in batches if your skillet isn’t large enough to hold it all at once.
- Deglaze the pan (optional): If there are any browned bits stuck to the bottom of the pan, you can deglaze it by adding a splash of chicken broth or water and scraping the bottom of the pan with a spoon. This will add extra flavor to the stir-fry.
- Return the beef to the skillet: Add the cooked ground beef back to the skillet with the vegetables.
- Add the sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, rice vinegar, red pepper flakes, and chicken broth.
- Pour the sauce over the stir-fry: Pour the sauce over the beef and vegetables and stir well to combine.
- Simmer and thicken: Bring the stir-fry to a simmer and cook for another 2-3 minutes, until the sauce has thickened slightly and the flavors have melded together. Stir occasionally to prevent sticking.
- Taste and adjust seasoning: Taste the stir-fry and adjust the seasoning as needed. You may want to add more soy sauce for saltiness, rice vinegar for acidity, or red pepper flakes for heat.
- Serve: Serve the ground beef cabbage stir-fry hot, garnished with sesame seeds and chopped green onions, if desired. It’s delicious on its own or served over rice or noodles.
Notes
- Add other vegetables: Feel free to add other vegetables to this stir-fry, such as bell peppers, mushrooms, or bean sprouts.
- Use different protein: You can substitute ground beef with ground turkey, ground chicken, or even tofu.
- Make it vegetarian: Omit the ground beef and oyster sauce and add extra vegetables or tofu for a vegetarian version.
- Add a thickening agent: If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the stir-fry during the last minute of cooking.
- Spice it up: If you like a lot of heat, add more red pepper flakes or a dash of chili oil.
- Sweeten it up: For a sweeter stir-fry, add a tablespoon of brown sugar or honey to the sauce.
- Make it ahead: This stir-fry can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days.
- Serve with rice or noodles: This stir-fry is delicious served over white rice, brown rice, or noodles. You can also serve it with cauliflower rice for a low-carb option.
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