Chinese Ground Beef and Cabbage Stir-Fry
Introduction
Sometimes the simplest meals are the ones you turn to again and again, and this Chinese Ground Beef and Cabbage Stir-Fry is one of those dishes. It’s quick, full of savory-sweet flavors, and comes together in one pan. The tender cabbage absorbs all the rich, garlicky sauce, and the ground beef makes it hearty and satisfying.
This kind of stir-fry is a staple in many home kitchens, especially when you need something fast and filling after a long day. It’s budget-friendly, adaptable, and packed with flavor, making it a family favorite for good reason.
Pro Tip
Slice the cabbage into thin, even shreds so it cooks quickly and evenly—this way, it stays tender with just a bit of bite, instead of getting soggy.
Serving Suggestions
- With Steamed Rice: Perfect over a bed of fluffy white or jasmine rice to soak up the sauce.
- Wrapped in Lettuce: Serve in crisp lettuce cups for a lighter, hand-held version.
- With Noodles: Toss the stir-fry with cooked rice noodles for a complete, comforting bowl.
Variations
- Low-Carb Version: Skip the rice and serve over cauliflower rice or enjoy as-is for a keto-friendly meal.
- Spicy Twist: Add a teaspoon of chili paste or sriracha to the sauce for extra heat.
- Vegetable Boost: Stir in sliced bell peppers, shredded carrots, or snap peas for added color and crunch.
- Pork or Turkey Swap: Use ground pork or ground turkey instead of beef for a different flavor profile or dietary preference.
Equipment Needed
- Large Skillet or Wok: Essential for high-heat cooking and stirring everything together quickly.
- Chef’s Knife: For slicing cabbage and aromatics cleanly and safely.
- Cutting Board: Gives you a stable surface to prep ingredients.
- Spatula or Wooden Spoon: Makes stirring and tossing ingredients easy and effective.
- Measuring Spoons/Cups: For getting sauce proportions just right.
Tips for Success
- Prep Ingredients First: Stir-fries cook fast—having everything ready makes the process smoother.
- Cook Beef Until Browned: Let the beef get nicely browned before adding other ingredients for the best flavor.
- Don’t Crowd the Pan: Use a large skillet to avoid steaming the ingredients—you want a quick sear.
- Balance the Sauce: Taste the sauce before adding to the stir-fry—adjust soy sauce or sweetness to your liking.
- Finish with Freshness: A sprinkle of green onions or sesame seeds adds color and crunch at the end.
Why You’ll Love This Recipe
It’s fast, filling, and flexible—everything you want in a weeknight dinner. You don’t need fancy ingredients or advanced techniques; just a few pantry staples, fresh cabbage, and ground beef. The sauce is rich and savory with a hint of sweetness, making this dish something you’ll want to come back to often. Plus, cleanup is easy with just one pan.
Recipe Card
Ingredients
- 1 pound ground beef
- 1 tablespoon cooking oil (vegetable, canola, or avocado oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ head of green cabbage, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add ground beef and cook, breaking it apart, until fully browned. Drain excess grease if needed.
- Stir in garlic and ginger, cooking for about 30 seconds until fragrant.
- Add sliced cabbage and toss with the beef.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, and black pepper.
- Pour the sauce over the beef and cabbage. Stir to coat evenly.
- Cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Remove from heat. Garnish with sliced green onions and sesame seeds if desired.
- Serve hot with rice, noodles, or lettuce wraps.
Nutrition Table (per serving, estimated, based on 4 servings)
| Calories | Protein | Carbs | Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 320 | 22g | 10g | 22g | 2g | 5g | 850mg |
FAQ
1. How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days.
2. Can I freeze this stir-fry?
Yes, it freezes well. Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
3. What’s the best way to reheat it?
Reheat in a skillet over medium heat or in the microwave, stirring occasionally until heated through.
4. Can I make this vegetarian?
Absolutely—substitute the beef with crumbled firm tofu or a plant-based ground meat alternative.
5. Can I make the sauce ahead of time?
Yes, whisk the sauce ingredients together and store in the fridge up to 3 days ahead for quicker meal prep.
