Name: Chinese Ground Beef and Cabbage Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese-Inspired
Ingredients: 1 lb (450 g) ground beef; 1 small head green cabbage (5–6 cups), thinly sliced; 2 Tbsp vegetable oil; 3 cloves garlic, minced; 1 Tbsp fresh ginger, minced; 3 green onions, sliced (white and green parts separated); 3 Tbsp low-sodium soy sauce; 2 Tbsp oyster sauce (or hoisin, optional); 1 Tbsp rice vinegar; 1 tsp sesame oil; ¼ tsp red pepper flakes (optional); Salt and black pepper, to taste; Sesame seeds, for garnish

Why You’ll Love This Recipe

I love how quickly this stir fry comes together and how it packs so much flavor with minimal effort. The savory-sweet sauce clings to the cabbage and beef, making each bite irresistible. It’s a one-pan wonder that’s satisfying, protein-rich, and perfect over rice or noodles.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) ground beef (lean or regular)
1 small head green cabbage (about 5–6 cups), thinly sliced
2 Tbsp vegetable oil
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
3 green onions, sliced (white and green parts separated)
3 Tbsp low‑sodium soy sauce
2 Tbsp oyster sauce (or hoisin, optional)
1 Tbsp rice vinegar
1 tsp sesame oil
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
Sesame seeds, for garnish

directions

I start by heating the vegetable oil in a large skillet or wok over medium-high heat. Then I add the ground beef and cook it, breaking it apart, until it’s browned and no longer pink, about 5–7 minutes. If needed, I drain the excess fat.

Next, I stir in the garlic, ginger, and the white parts of the green onions, cooking for about a minute until fragrant.

Then I add the sliced cabbage and red pepper flakes, cooking and stirring frequently for about 5 minutes until the cabbage starts to soften.

While that cooks, I whisk together the soy sauce, oyster sauce, rice vinegar, and sesame oil in a small bowl.

I pour the sauce over the beef and cabbage mixture, stirring everything together until coated. I let it cook for another 2–3 minutes so the sauce heats through and thickens slightly.

I finish it by seasoning with salt and pepper, then garnish with the green parts of the green onions and a sprinkle of sesame seeds.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: ~320 kcal per serving

Variations

I sometimes use ground turkey instead of beef for a leaner option, or I add shredded carrots and bell peppers for extra color and crunch. For a spicy kick, I’ve stirred in a spoonful of chili garlic sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I just warm it in a skillet over medium heat or microwave in short bursts, stirring in between until heated through.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, I’ve made this with both ground turkey and chicken, and it still tastes great. Just be sure to adjust seasoning since those meats are leaner.

What type of cabbage works best?

I usually use green cabbage, but Napa or savoy cabbage would work nicely too and cook a bit faster.

Is this recipe gluten-free?

To make it gluten-free, I swap the soy sauce for tamari or a certified gluten-free soy sauce.

Can I make it ahead of time?

Yes, it keeps well for a few days. I find the flavors actually get better after a day in the fridge.

What should I serve this with?

I love serving it over steamed white or brown rice, but noodles or even cauliflower rice also pair well.

Conclusion

This Chinese Ground Beef and Cabbage Stir Fry is a go-to for fast, flavorful weeknight meals. It’s hearty, healthy-ish, and endlessly customizable. Whether I’m craving takeout vibes or just want something simple, it hits the spot every time.