Ground Beef Cabbage Stir Fry (Printable version)

Hearty beef and cabbage skillet with Asian seasonings, ready in 30 minutes for an easy weeknight dinner.

# What You'll Need:

→ Proteins

01 - 1 pound lean ground beef

→ Vegetables

02 - 1 small head green cabbage (about 1½ pounds), thinly sliced
03 - 1 medium carrot, julienned or grated
04 - 1 small yellow onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
07 - 2 green onions, sliced (for garnish)

→ Sauces & Seasonings

08 - 3 tablespoons soy sauce (use tamari for gluten-free)
09 - 1 tablespoon oyster sauce (optional, skip for gluten-free)
10 - 1 tablespoon sesame oil
11 - 1 teaspoon chili garlic sauce or Sriracha (optional, for heat)
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon sugar or honey (optional, to balance flavors)

→ Oils

14 - 1 tablespoon neutral oil (e.g., canola or vegetable oil)

# Directions:

01 - In a large skillet or wok, heat the neutral oil over medium-high heat.
02 - Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through (about 5 minutes). Drain excess fat if needed.
03 - Add the sliced onion, garlic, and ginger. Stir fry for 1–2 minutes until fragrant.
04 - Add the cabbage and carrot. Stir fry for 4–5 minutes, until the vegetables are just tender but still crisp.
05 - In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, chili garlic sauce, black pepper, and sugar or honey.
06 - Pour the sauce over the beef and vegetables. Toss well to coat everything evenly. Stir fry for another 1–2 minutes until heated through. Taste and adjust seasoning if needed, then remove from heat.
07 - Serve hot, garnished with sliced green onions.

# Expert advice:

01 -
  • Ready in 30 minutes but tastes like it simmered all evening
  • Cabbage stays crisp tender, never mushy or sad
  • The sauce balances salty, sweet, and savory perfectly
  • Gluten free and low carb without sacrificing flavor
02 -
  • Hot skillet equals crisp cabbage, cold pan equals soggy stir fry
  • Do not crowd the pan or the vegetables will steam instead of fry
  • Slice everything before you start cooking because stir frying happens fast
03 -
  • Prep all ingredients before turning on the stove because stir frying moves fast
  • Let the skillet get properly hot before adding the first ingredient
  • Cut vegetables into similar sizes so they cook evenly together

Go back