What the heck is this?
Picture this: juicy ground beef sizzling with garlic, ginger, and a little soy magic, tossed with tender-crisp cabbage for the ultimate weeknight stir-fry. This Chinese Ground Beef and Cabbage Stir Fry is the answer to “what’s for dinner?” when you want something hearty, healthy-ish, and ridiculously fast. It’s got that irresistible savory-sweet flavor going on, and it tastes just as good (if not better) the next day.

Why You’ll Love This Recipe

Ready in under 30 minutes. No joke.
One skillet = less mess, faster cleanup.
High-protein, low-carb, flavor-packed goodness.
Super customizable — add whatever veggies you’ve got.
Leftovers make a killer rice bowl or wrap.

The Good Stuff You’ll Need
For the Stir Fry:

1 lb ground beef (lean, like 85/15)
1 small head green cabbage, thinly sliced
1 small onion, sliced
2–3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 green onions, sliced (for garnish)

For the Sauce:

3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (or hoisin sauce)
1 tbsp rice vinegar
1 tsp sesame oil
1–2 tsp brown sugar (optional, if you like a little sweetness)
1/2 tsp red pepper flakes (optional, for a little heat)

Let’s Do This

Step 1: Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes. Set it aside so you’re ready to go.

Step 2: Brown the Beef
Heat a large skillet or wok over medium-high heat.
Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink (about 5–7 minutes). Drain any excess fat if needed.

Step 3: Add Flavor
Toss in the minced garlic, ginger, and onion.
Sauté for about 2–3 minutes until everything smells insanely good.

Step 4: Cabbage Time
Add the sliced cabbage to the pan.
Cook, tossing frequently, for about 5–7 minutes until the cabbage softens but still has a little bite.

Step 5: Sauce It Up
Pour the sauce over the beef and cabbage.
Toss everything together so it’s all beautifully coated and heated through.

Step 6: Finish and Serve
Sprinkle with sliced green onions for a fresh pop.
Serve hot, maybe over steamed rice, cauliflower rice, or straight from the pan — we don’t judge.

Serving Suggestions

Over white or brown rice for a classic bowl situation.
Wrapped in lettuce leaves for a low-carb option.
Stuffed into a tortilla for an epic Asian-fusion taco.

Switch It Up

Make it spicy: Add a spoonful of chili garlic sauce.
Swap the meat: Try ground turkey, pork, or even chicken.
More veggies: Toss in carrots, bell peppers, or snap peas.

Make-Ahead Tips

Slice your cabbage and mix the sauce ahead of time — dinner will come together in a flash.
Leftovers keep great in the fridge for up to 4 days.

Questions People Actually Ask
Q: Can I make this keto?
A: Totally! Skip the brown sugar and serve it with cauliflower rice.

Q: How do I keep cabbage from getting soggy?
A: Don’t overcook it! Stir-fry just until it’s tender-crisp.

Q: What’s a good substitute for oyster sauce?
A: Hoisin sauce works, or just add a little extra soy sauce plus a pinch of sugar.

Chinese Ground Beef and Cabbage Stir Fry: Fast, Flavorful, and Basically Genius

Author: Tyla
Total Time: 25 minutes
Yield: 4 servings 1x

Print Recipe

Description

Picture this: juicy ground beef sizzling with garlic, ginger, and a little soy magic, tossed with tender-crisp cabbage for the ultimate weeknight stir-fry. This Chinese Ground Beef and Cabbage Stir Fry is the answer to “what’s for dinner?” when you want something hearty, healthy-ish, and ridiculously fast. It’s got that irresistible savory-sweet flavor going on, and it tastes just as good (if not better) the next day.

Ingredients

Scale

For the Stir Fry:

1 lb ground beef (lean, like 85/15)
1 small head green cabbage, thinly sliced
1 small onion, sliced
2–3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 green onions, sliced (for garnish)