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Ground Beef Cabbage Stir Fry: Easy Recipe & Health Benefits

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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!

Ingredients

Scale
  • 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

  1. 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.
  2. Chop the onion: Dice the onion into small, even pieces. This will ensure it cooks quickly and distributes its flavor throughout the dish.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Set aside the beef: Remove the cooked ground beef from the skillet and set it aside in a bowl.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Return the beef to the skillet: Add the cooked ground beef back to the skillet with the vegetables.
  14. 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.
  15. Pour the sauce over the stir-fry: Pour the sauce over the beef and vegetables and stir well to combine.
  16. 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.
  17. 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.
  18. 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.

Find it online: https://anasrecipes.com/ground-beef-cabbage-stir-fry/