Chinese Ground Beef and Cabbage Stir Fry – Quick, Savory, and Satisfying

This Chinese ground beef and cabbage stir fry is a fast, one-pan dinner that’s full of flavor, protein-packed, and perfect for busy weeknights. Made with simple ingredients and a soy-based stir-fry sauce, it brings together tender ground beef, caramelized cabbage, and garlic-ginger aromatics in under 30 minutes.

Think of it as a budget-friendly twist on classic Chinese-style stir-fries — no marinating or slicing steak required. Ground beef adds richness and quick cooking ease, while cabbage brings sweetness, texture, and bulk to the dish.

Whether you serve it with steamed rice, cauliflower rice, or wrapped in lettuce cups, this easy stir fry is a satisfying, clean-out-the-fridge kind of recipe that’s on repeat in many kitchens.

Ingredients Overview

Here’s what you’ll need to create this quick and flavorful dish, along with practical substitutions and cooking notes.

Ground Beef

Lean ground beef (85–90%) works best here — rich enough for flavor, but not greasy.

Tips:

• Brown it thoroughly to develop flavor.

• Drain excess fat if necessary, depending on your cut.

Substitutions:

• Ground turkey or chicken for a lighter option.

• Plant-based ground “meat” for a vegetarian version.

Cabbage

Green cabbage is the star vegetable — hearty, budget-friendly, and sweetens as it cooks down.

• Thinly slice for even cooking and faster caramelization.

• Napa cabbage can be used for a softer texture.

Other options:

• Red cabbage for color (will change the overall tone)

• Bagged coleslaw mix in a pinch

Garlic & Ginger

Fresh minced garlic and ginger bring that signature Chinese takeout flavor.

• Use a microplane grater for finely minced ginger.

• Don’t let garlic burn — add it after beef is browned.

Green Onions

Adds color and fresh bite at the end.

• Use both white and green parts, sliced thinly.

• Optional: add some into the stir fry and some as garnish.

Soy Sauce

Forms the base of the sauce — savory, salty, and rich.

• Low-sodium soy sauce is recommended.

• Tamari or coconut aminos can be used for gluten-free versions.

Oyster Sauce

A thick, savory-sweet condiment that deepens flavor.

• Adds umami and slight sweetness.

• Substitute with hoisin sauce or mushroom stir-fry sauce for vegetarian-friendly versions.

Rice Vinegar

Brightens the dish and balances the salty-sweet notes.

• A splash goes a long way — avoid overusing.

• Can be replaced with apple cider vinegar or lime juice.

Sesame Oil

Adds nutty aroma — used at the end for fragrance, not frying.

• Use toasted sesame oil for flavor.

Optional Additions

• Chili flakes or sriracha for heat

• Shredded carrots, bell peppers, or snap peas for variety

• Toasted sesame seeds for garnish

Step-by-Step Instructions

1. Prepare Your Ingredients

• Thinly slice ½ head of green cabbage (about 4 cups).

• Mince 3–4 cloves garlic and 1 tbsp fresh ginger.

• Slice 3 green onions (white and green parts separated).

• In a small bowl, whisk together:

  • 3 tbsp soy sauce

  • 1 tbsp oyster sauce

  • 1 tsp rice vinegar

  • 1 tsp sugar (optional)

  • ½ tsp cornstarch (for light thickening)

  • 2 tbsp water

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2. Brown the Beef

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat.

2. Add 1 lb ground beef and cook, breaking it up with a spatula, until browned and no longer pink — about 5–7 minutes.

3. Drain excess fat if needed.

4. Add garlic, ginger, and the white parts of the green onions. Cook 1 minute until fragrant.

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3. Add the Cabbage

1. Add sliced cabbage to the pan and toss to combine.

2. Cook for 5–7 minutes, stirring occasionally, until the cabbage softens and starts to brown in spots.

Tip: Don’t crowd the pan — let the cabbage cook down before adding more if needed.

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4. Add Sauce & Finish

1. Pour the sauce mixture over the beef and cabbage.

2. Stir to coat everything evenly.

3. Simmer for 1–2 minutes until sauce thickens slightly and clings to the meat and cabbage.

4. Drizzle with 1 tsp sesame oil and stir in green parts of green onions.

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5. Serve

• Spoon over steamed white rice, brown rice, noodles, or cauliflower rice.

• Garnish with sesame seeds, chili oil, or fresh herbs if desired.

Tips, Variations & Substitutions

Cooking Tips

• Slice cabbage thinly for fast cooking and better texture.

• Don’t skip the vinegar — it balances the richness of beef.

• Use a hot pan to avoid soggy cabbage and get caramelization.

Flavor Variations

• Spicy Sichuan-style: Add chili garlic sauce or Sichuan peppercorn oil.

• Sweet & savory: Stir in 1 tbsp hoisin sauce or a splash of honey.

• Korean-style: Use gochujang paste in place of oyster sauce for heat and depth.

Substitutions

• Low-carb: Serve with cauliflower rice or steamed broccoli.

• Vegan: Use crumbled tofu or plant-based ground, and mushroom sauce instead of oyster sauce.

• No cabbage? Try bok choy, kale, or shredded Brussels sprouts.

Serving Ideas & Occasions

This stir fry is quick enough for a casual dinner and satisfying enough to serve company. Try it:

• As a rice bowl with extra veggies and a jammy egg

• In lettuce wraps for a crunchy, low-carb meal

• With noodles like ramen or rice noodles

• Meal prep style — packs well for lunchboxes

Side pairings:

• Steamed dumplings or potstickers

• Hot and sour soup

• Cucumber salad with sesame

Nutritional & Health Notes

This dish is:

• High in protein from lean ground beef

• Loaded with fiber from cabbage

• Naturally low in sugar

• Easily adaptable for low-carb, gluten-free, or dairy-free diets

To make it even healthier:

• Use 90–95% lean beef

• Reduce sodium by using coconut aminos

• Bulk up with more vegetables

FAQs

Q1: Can I use ground turkey instead of beef?

A1: Yes — ground turkey works beautifully and creates a lighter dish. Just add a splash of soy sauce or sesame oil to boost the umami.

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Q2: Is this stir fry good for meal prep?

A2: Absolutely. It keeps well in the fridge for up to 4 days and reheats easily in the microwave or on the stovetop.

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Q3: Can I freeze this dish?

A3: Yes, but the texture of the cabbage may soften more after thawing. It’s best frozen without rice. Let cool fully before freezing in an airtight container for up to 2 months.

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Q4: How do I prevent the cabbage from getting soggy?

A4: Use high heat, don’t overcrowd the pan, and avoid overcooking. A quick sauté gives the best results.

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Q5: What’s the best soy sauce to use?

A5: Low-sodium soy sauce keeps the dish from becoming too salty. Tamari or coconut aminos are great for gluten-free options.

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Q6: Can I add more vegetables?

A6: Definitely! Great additions include shredded carrots, snap peas, mushrooms, or thinly sliced bell peppers.

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Q7: Is oyster sauce necessary?

A7: It adds richness and authentic flavor, but you can substitute hoisin sauce, soy sauce with a bit of sugar, or mushroom sauce for a vegetarian version.

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