Estimated reading time: 10 minutes
There’s something deeply nostalgic about a sizzling wok on a chilly evening, filling the kitchen with the comforting aroma of garlic, soy sauce, and sizzling beef. Chinese Ground Beef and Cabbage Stir Fry brings that comfort straight to your dinner table, effortlessly blending the cozy richness of winter fare with the vibrant flavors of Cantonese-style home cooking.
This isn’t your typical takeout dish—it’s a recipe rooted in tradition, reimagined for the modern cook. Instead of sliced-beef, we’re using humble ground beef, making this dish budget-friendly, quick to cook, and incredibly satisfying. Tossed with crisp green-cabbage and finished in a savory soy-based sauce, it’s a one-pan wonder that’s perfect for family dinners, busy weeknights, or cozy meal preps.
Whether you’re craving warmth, flavor, or just a simple-meal that hits all the right notes, this stir fry is a must-try.
Table of contents
Why You’ll Love This Beef and Cabbage Stir Fry
This recipe is more than just a quick fix for a hungry family—it’s a go-to comfort dish that checks every box. Here’s why it deserves a permanent spot in your winter dinner rotation:
- Quick and Easy: From prep to-plate in under-30 minutes. Perfect for busy evenings when time is tight.
- Budget-Friendly: Ground beef and cabbage are inexpensive, pantry-friendly ingredients that stretch far.
- Hearty & Warming: Ideal for colder months, this stir fry is rich, savory, and deeply satisfying.
- One-Pan Clean-Up: Minimal mess means more time relaxing after dinner.
- Customizable: Want it spicy? Add chili. Going low-carb? Skip the rice. Feeding kids? Tone down the garlic—this dish adapts to your needs.
- Meal Prep Friendly: Keeps well for several days and reheats like a dream.
Whether you’re a beginner cook or a seasoned home chef, this dish is both forgiving and flavorful.
Key Ingredients in Your Stir Fry
Let’s take a closer look at the stars of this dish. While the ingredients are few and humble, each plays a vital role in building bold, layered flavor.
Ground Beef
The foundation of this recipe. Ground beef brings a savory, umami depth and meaty texture that absorbs sauce beautifully. Choose 80/20 for a bit of richness or go leaner for a lighter version.
Green Cabbage
Crisp and mildly sweet, green cabbage softens beautifully when stir-fried, absorbing the flavors of garlic and soy while adding satisfying texture. It’s also loaded with fiber and nutrients—win-win!
Garlic & Ginger
These aromatics are essential in Chinese cooking. Garlic adds punch; ginger brings warmth and brightness. Together, they create an irresistible base.
Soy Sauce
The heart of the stir-fry sauce. Use light soy sauce for salt and umami, and don’t skimp—quality soy makes a difference.
Oyster Sauce (Optional but Recommended)
Adds depth and a touch of sweetness for a more rounded, restaurant-style flavor.
Rice Vinegar
Just a splash lifts the dish with gentle acidity, balancing the richness of beef and sauce.
Sesame Oil
A finishing touch that adds nuttiness and authenticity. A little goes a long way!
Chili Flakes (Optional)
For those who like a bit of heat, this simple addition can take your stir-fry to the next level.
Ingredients for Beef and Cabbage Stir Fry (Serves 4)
Here’s everything you’ll need to make this Chinese Ground Beef and Cabbage Stir Fry. These quantities serve 4 people comfortably.
Main Ingredients:
- 1 lb (450g) ground beef – 80/20 or lean
- 1 medium green cabbage (about 1.5 lbs), cored and thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated (optional but recommended)
- 2 tbsp vegetable oil – for cooking
Stir Fry Sauce:
- 2 tbsp soy sauce – light soy for authentic flavor
- 1 tbsp oyster sauce (optional but adds umami depth)
- 1 tbsp rice vinegar – for balance and brightness
- 1/2 tsp sugar – rounds out the salt and acidity
- 1 tsp sesame oil – for a nutty, aromatic finish
- 1/2 tsp chili flakes (optional, adjust to taste)
To Finish:
- Salt and black pepper, to taste
- Chopped scallions and sesame-seeds, for garnish (optional)
Essential ingredients for a quick and hearty beef and cabbage stir fry laid out before cooking begins.
How-to Make Beef and Cabbage Stir Fry: Step-by-Step
This dish comes together quickly, so it’s best to have everything prepped and ready before you fire up the stove.
Prep the Ingredients
- Slice the cabbage thinly into strips, removing the core.
- Mince the garlic and grate the ginger (if-using).
- Mix the sauce: In a small-bowl, combine soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and chili flakes. Set aside.
Cook the Ground Beef
- Heat 01 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the ground-beef, breaking it up with a wooden spoon.
- Season lightly with salt and pepper.
- Cook for 05–07 minutes, until the beef is browned and no longer pink.
- Remove the beef from the pan and set-aside.
Stir-Fry the Aromatics
- In the same pan, add the remaining 01 tablespoon of oil if needed.
- Add the minced garlic and grated-ginger, and sauté for 30 seconds until fragrant.
- Keep the heat high but controlled to avoid burning the aromatics.
Add the Cabbage
- Toss in the sliced cabbage.
- Stir-fry for 5–7 minutes, or until the cabbage softens and starts to caramelize slightly at the edges.
- If you like your cabbage more tender, cook a few minutes longer.
Combine & Finish
- Return the cooked beef to the pan.
- Pour in the prepared sauce.
- Toss everything together thoroughly and cook for another 2–3 minutes so the flavors meld and the sauce coats every bite.
- Taste and adjust seasoning if needed.
Garnish and Serve
- Transfer to a serving bowl or plate.
- Garnish with chopped scallions and sesame-seeds, if using.
- Serve hot over-steamed rice, noodles, or enjoy on its own.
Expert Tips for the Best Stir Fry with Beef and Cabbage
Even simple stir-fries can shine like restaurant-quality meals when you use a few clever tricks. Here’s how to make this dish even better:
1. Use a Hot Wok or Skillet
High heat is essential for stir-frying. It locks in flavor, prevents sogginess, and gives you those delicious browned bits (called “wok hei” in Cantonese cooking).
2. Don’t Overcrowd the Pan
If your pan is too small, cook the cabbage in batches. Overcrowding traps steam and makes everything limp instead of crispy.
3. Balance the Sauce
Taste your sauce before adding it to the pan. If it’s too salty, add a splash of water or more vinegar. Too sour? A pinch more sugar helps.
4. Cabbage Matters
Choose a firm green cabbage for the best texture. Slice it thinly and evenly so it cooks quickly and uniformly.
5. Choose Your Beef Wisely
80/20 ground beef brings richness. For a leaner option, 90/10 works well—but don’t skip the sesame oil and oyster sauce for flavor!
6. Prep Ahead
Stir-frying moves fast. Have all your ingredients sliced, mixed, and ready before you begin. This is key for success.
7. Customize the Heat
If you like spice, chili flakes are great—but a drizzle of chili crisp oil at the end gives an authentic Chinese heat with added texture.
Delicious Variations of Beef and Cabbage Stir Fry
One of the greatest advantages of stir-fry recipes is their adaptability. Whether you’re catering to specific dietary needs, dealing with picky eaters, or simply looking to mix things up, here are some excellent ways to customize your Chinese Ground Beef and Cabbage Stir Fry:
1. Add More Veggies
Give your stir-fry a boost of color and nutrients by tossing in:
- Julienned carrots
- Sliced bell peppers
- Snow peas or green beans
- Mushrooms (shiitake or button)
2. Make It Spicy
Craving more heat? Try:
- Doubling the chili flakes
- Stirring in a spoonful of chili garlic sauce
- Topping with Sichuan chili oil or chili crisp
3. Serve It Differently
Skip the rice and try serving with:
- Steamed noodles (udon, lo mein, or rice noodles)
- Inside lettuce cups for a low-carb wrap
- On its own as a warm salad-style dish
4. Low-Carb / Keto Version
- Omit the sugar or replace with monk fruit sweetener
- Serve with cauliflower rice or zucchini noodles
- Skip oyster sauce or use a low-carb alternative
5. Vegetarian Option
-
- Replace ground beef with:Crumbled tofu (pressed and pan-fried first)
- Plant-based ground “meat”
- Finely chopped mushrooms and lentils for a natural umami punch
6. Add a Protein Punch
- Stir in scrambled eggs for a fried rice-style texture
- Top with a soft-boiled or fried egg for a rich, runny finish
- Add leftover shredded chicken or diced pork
How to Store and Reheat Your Stir Fry
Chinese Ground Beef and Cabbage Stir Fry isn’t just great fresh—it’s also ideal for meal prepping and enjoying later. Here’s how to store and reheat it properly:
Storage (Refrigerator)
- Store in an airtight-container in the fridge for up to 4 days.
- Let the stir fry cool to room temperature before sealing it up to avoid condensation.
Freezing
- This dish freezes-well, making it perfect for batch cooking.
- Divide into portion-sized containers and freeze for up to 3 months.
- Use freezer-safe, airtight containers or heavy-duty zip-lock bags.
- For best texture, undercook the cabbage slightly before freezing.
Reheating
- Microwave: Heat in 60–90 second intervals, stirring between each until hot.
- Stovetop: Reheat over medium heat with a splash of water or broth to revive the-sauce and texture. Stir occasionally to prevent sticking.
- Avoid overcooking during reheating to keep the cabbage from becoming too soft.
Beef and Cabbage Stir Fry – a quick, hearty winter meal loaded with savory flavors and vibrant vegetables.
What to-Serve with Beef and Cabbage Stir Fry
This stir fry is flexible enough to be the star of your meal or part of a larger spread. Here are some tasty and practical ways to serve your Chinese Ground Beef and Cabbage Stir Fry:
1. Classic with Steamed Rice
- White jasmine rice, brown rice, or even sticky rice are all perfect.
- The rice-soaks up the flavorful sauce and balances the savory beef.
2. Over Noodles
- Serve over rice noodles, udon, or lo mein for a hearty noodle bowl.
- Toss the noodles directly into the stir fry for a quick one-pan noodle dish.
3. In Lettuce Wraps (Low-Carb Option)
- Spoon the hot beef and cabbage mix into crisp lettuce leaves like romaine or butter lettuce.
- Top with a sprinkle of sesame seeds and scallions.
4. As a Meal Prep Bowl
- Pack individual servings into containers with rice and a steamed veggie (like broccoli or bok choy).
- Add a drizzle of chili-sauce or a wedge of lime for a flavor upgrade.
5. Make It a Spread
Serve alongside:
- Chinese egg drop soup or hot and sour soup
- Dumplings or spring rolls
- Stir-fried greens like garlic bok choy or Chinese broccoli
This makes for a satisfying and well-rounded dinner spread, perfect for guests or family meals.
FAQs About Cooking Stir Fry with Ground Beef and Cabbage
Absolutely. Ground turkey, chicken, or pork are all excellent substitutes. Just note that leaner meats may need a bit more oil or moisture from sauce.
Only mildly, depending on how much chili you add. It’s easy to keep it mild or turn up the heat with more chili flakes or chili oil.
Yes! Try crumbled tofu, plant-based ground meat, or a combo of mushrooms and lentils for a satisfying plant-based version.
Definitely. It reheats very well and tastes just as delicious (if not better) the next day.
Cut the cabbage in half through the core, then cut each half into quarters. Remove the core and slice into thin, even shreds for quick, even cooking.
Yes, but make sure to cook the ingredients in batches to avoid overcrowding your pan, which can lead to steaming instead of stir-frying.
Your Turn!
Have you made this recipe? Did you tweak it with your own twist or add an extra kick of spice? Share your experience in the comments below—I’d love to hear how it turned out for you!
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Beef and Cabbage Stir Fry – Hearty & Quick Winter Meal
Ingredients
- 1 lb (450g) ground beef
- 1 medium green cabbage (about 1.5 lbs), thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated (optional)
- 2 tbsp vegetable oil
Stir Fry Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1/2 tbsp chili flakes (optional)
Instructions
- Prepare Ingredients: Thinly slice the cabbage, mince the garlic, and grate the ginger. Mix the sauce ingredients in a small bowl and set aside.
- Brown the Beef: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add ground beef, season lightly with salt and pepper, and cook for 5–7 minutes, breaking up the meat until browned. Remove and set aside.
- Sauté Aromatics:Add another tbsp oil to the pan if needed. Sauté garlic and ginger for 30 seconds until fragrant.
- Cook the Cabbage:Add sliced cabbage to the skillet and stir-fry for 5–7 minutes until tender-crisp. Cook longer if you prefer a softer texture.
- Combine & Finish:Return the beef to the pan. Pour in the sauce and stir everything together. Cook for 2–3 minutes so the flavors combine and coat all the ingredients.
- Serve:Garnish with scallions and sesame seeds. Serve hot over rice, noodles, or on its own.
Notes
- Use napa cabbage or savoy cabbage for a different texture.
- Add vegetables like carrots or bell peppers for more variety.
- Make it low-carb by serving over cauliflower rice.
- For vegetarian, use crumbled tofu or plant-based ground.
