My husband has a way of picking his “comfort food” that always surprises me—no fancy takeout or deep-fried cravings. Just something warm, balanced, and easy enough to make after a long workday. Chinese Ground Beef and Cabbage Stir Fry became a staple in our home. That day, I come home after one of those grocery runs where I forgot half the things on my list but still somehow ended up with ground beef and a huge head of cabbage. He peeked into the bags and smiled, “Chinese ground beef and cabbage stir fry?”
I blinked. “What?”
He nodded, already pulling out the sesame oil from the pantry like we had agreed to this ahead of time. I stood there, watching him throw garlic and ginger into a hot pan, completely confident this was going to turn into dinner. And oh, did it. The smell filled the kitchen in minutes—rich, savory beef, spicy red pepper, and the kind of garlicky heat that makes you pause mid-conversation.
Since then, Chinese ground beef and cabbage stir fry’s been “his dish”—not because he always makes it (he doesn’t), but because it always feels like a little reminder of that evening. When he claimed it out of thin air and made something beautiful out of a bag of odds and ends. We’ve tweaked it over the years, dialed down the sodium, upped the veggies, and made it something we can feel good about eating often. But the heart of it—the comfort—is still the same.
Short Description
A healthy, quick, and flavor-packed stir fry made with lean ground beef, crunchy cabbage, and a punchy garlic-ginger sauce. This weeknight favorite is ready in under 30 minutes and perfect for meal prep or easy dinners.
Key Ingredients
- 1 lb lean ground beef
- 1/2 head green cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce (optional but recommended)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Cooked jasmine or brown rice, for serving (optional)
Tools Needed
- Large skillet or wok
- Sharp knife and cutting board
- Grater (for ginger)
- Wooden spatula or stir-fry paddle
- Measuring spoons and cups
Cooking Instructions
Step 1: Sear the Ground Beef
Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat. Add the ground beef and break it apart with a spatula. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
Step 2: Add Aromatics
Toss in the minced garlic and grated ginger. Stir constantly for 1 minute until fragrant but not burned. You should smell a sharp, zesty aroma that signals the base flavors are blooming.
Step 3: Stir Fry the Veggies
Add the cabbage and carrots. Stir well to mix everything evenly. Cook for 4–5 minutes, stirring frequently. The cabbage should start to wilt but still have a slight crunch.
Step 4: Pour in the Sauces
Add soy sauce, rice vinegar, and oyster sauce (if using). Stir well to coat the beef and vegetables. Let it bubble for a minute to meld the flavors.
Step 5: Thicken the Sauce
Give your cornstarch slurry a quick stir and pour it into the pan. Stir continuously for another 1–2 minutes. The sauce should thicken slightly and cling to the meat and cabbage.
Step 6: Adjust and Finish
Taste and adjust seasoning—add more soy sauce or vinegar if needed. Stir in crushed red pepper flakes if you like a kick. Remove from heat and top with green onions.
Step 7: Serve
Serve hot in bowls as-is, or spoon over warm jasmine or brown rice for a heartier option.
Why You’ll Love This Recipe
Quick & Easy: Ready in under 30 minutes
Healthy: Packed with veggies, lean protein, and low sodium
Budget-Friendly: Uses simple, affordable ingredients
Meal Prep Approved: Tastes even better the next day
Customizable: Add your favorite veggies or heat level
Mistakes to Avoid & Solutions
1. Overcrowding the Pan
Too many ingredients at once can steam instead of stir-fry.
Solution: Use a wide skillet or cook the cabbage in batches if needed.
2. Skipping the Slurry
Without the cornstarch mixture, the sauce will be thin and watery.
Solution: Mix cornstarch with water and add it only after the other sauces are in.
3. Overcooking the Cabbage
Soggy cabbage loses texture and appeal.
Solution: Cook until just wilted; it should retain some bite.
4. Using Regular Soy Sauce
It can be too salty for this dish.
Solution: Stick to low-sodium or dilute regular soy sauce with water.
5. Burning Garlic and Ginger
It turns bitter quickly.
Solution: Stir constantly and keep an eye on the heat—don’t walk away!
Serving and Pairing Suggestions
– Serve over jasmine or brown rice for a more filling meal
– Add a fried or soft-boiled egg on top for protein-rich variation
– Pair with a side of steamed broccoli or bok choy
– Great for meal prep—pack into containers with rice for the week
– Serve family-style on a large platter with tongs for casual dinners
Storage and Reheating Tips
Refrigerate in an airtight container for up to 4 days
Freeze in portions for up to 2 months (skip the rice if freezing)
Reheat on stovetop over medium heat with a splash of water or soy sauce to rehydrate
Microwave in 1-minute intervals, stirring between rounds, until hot
Avoid over-reheating to preserve the texture of the cabbage
FAQs
1. Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken work well—just note they’re leaner, so you may want to add a bit more sesame oil for richness.
2. Is oyster sauce necessary?
It’s optional but recommended. It adds depth and that slightly sweet umami kick. If skipping, you can add 1 tsp of hoisin sauce or more soy sauce.
3. Can I make this vegetarian?
Absolutely. Use plant-based ground “meat” or crumbled tofu. Add a splash of mushroom soy sauce or extra umami seasoning for flavor.
4. How do I keep the cabbage crisp?
Don’t overcook. Stir-fry quickly over high heat and serve right away to preserve crunch.
5. Can I add other vegetables?
Yes! Bell peppers, snap peas, mushrooms, or zucchini all work. Just make sure they’re cut thin for even cooking.
Tips & Tricks
– Chill your beef in the freezer for 15 minutes before cooking if you want a finer crumble
– Use pre-shredded cabbage and matchstick carrots to save prep time
– Add toasted sesame seeds or a drizzle of chili crisp for extra flavor and texture
– Slice green onions diagonally for a prettier presentation
– Want more sauce? Double the soy, vinegar, and slurry ratio
Recipe Variations
1. Spicy Szechuan Version
Add 1 tsp Szechuan peppercorns with the garlic and ginger
Increase crushed red pepper to 1/2 tsp
Use chili garlic sauce instead of oyster sauce
Flavor Profile: Spicy, numbing, and bold
2. Keto-Friendly Variation
Omit carrots
Use coconut aminos instead of soy sauce
Serve over cauliflower rice
Flavor Profile: Light, savory, and low-carb
3. Sweet and Tangy Twist
Add 1 tablespoon honey and an extra splash of vinegar
Toss in red bell peppers and pineapple chunks
Flavor Profile: Bright, sweet-savory with a tropical hint
4. Peanut Butter Infusion
Add 1 tbsp natural peanut butter with the sauces
Garnish with chopped peanuts and cilantro
Flavor Profile: Nutty, creamy, Thai-inspired
Final Thoughts
This stir fry is one of those dishes that sneaks up on you. You don’t expect much from cabbage and ground beef—until the soy sauce sizzles, the ginger hits your nose, and the first bite confirms you’ll be making this again. It’s humble and unfussy but feels deeply satisfying, like the kind of recipe that always comes through on a busy evening. We’ve made it part of our rotation not just because it’s quick, but because it hits all the notes: flavor, nutrition, and that familiar “home-cooked” comfort.
It’s the dish my husband unofficially adopted, and now, it feels like a shared creation. One we throw together while catching up, chasing the kid around the kitchen, or just unwinding after the kind of day that calls for dinner to be easy and soul-warming. If you’ve got 25 minutes and a skillet, you’re halfway there.
Chinese Ground Beef And Cabbage Stir Fry
Ingredients
- 1 lb lean ground beef
- ½ head green cabbage thinly sliced
- 1 medium carrot julienned
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce optional but recommended
- 1 teaspoon cornstarch mixed with 2 tablespoons water slurry
- ¼ teaspoon crushed red pepper flakes optional
- 2 green onions sliced (for garnish)
- Cooked jasmine or brown rice for serving (optional)
Instructions
- Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat. Add the ground beef and break it apart with a spatula. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Toss in the minced garlic and grated ginger. Stir constantly for 1 minute until fragrant but not burned. You should smell a sharp, zesty aroma that signals the base flavors are blooming.
- Add the cabbage and carrots. Stir well to mix everything evenly. Cook for 4–5 minutes, stirring frequently. The cabbage should start to wilt but still have a slight crunch.
- Add soy sauce, rice vinegar, and oyster sauce (if using). Stir well to coat the beef and vegetables. Let it bubble for a minute to meld the flavors.
- Give your cornstarch slurry a quick stir and pour it into the pan. Stir continuously for another 1–2 minutes. The sauce should thicken slightly and cling to the meat and cabbage.
- Taste and adjust seasoning—add more soy sauce or vinegar if needed. Stir in crushed red pepper flakes if you like a kick. Remove from heat and top with green onions.
- Serve hot in bowls as-is, or spoon over warm jasmine or brown rice for a heartier option.
