Why You’ll Love This Recipe
I love that this dish is fast, balanced, and incredibly satisfying. It uses everyday ingredients but delivers bold flavor, thanks to garlic, fresh ginger, and a simple but delicious stir-fry sauce. The cabbage stays crisp-tender, the beef is juicy and savory, and the whole dish is naturally dairy-free. Whether I serve it over steamed jasmine rice or eat it as is, this meal always satisfies my takeout cravings—without the heaviness or extra oil.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Components:
-
450 g lean ground beef
-
½ medium green cabbage, thinly sliced
-
1 medium carrot, julienned
-
1 tablespoon sesame oil
Aromatics:
-
3 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
Sauces and Seasonings:
-
2 tablespoons low-sodium soy sauce
-
1 tablespoon rice vinegar
-
1 tablespoon oyster sauce
-
¼ teaspoon crushed red pepper flakes
Thickener:
-
1 teaspoon cornstarch mixed with 2 tablespoons water
Garnish:
-
2 green onions, sliced
To Serve:
-
Cooked jasmine rice or brown rice
Directions
-
I start by heating a large nonstick skillet or wok over medium-high heat, adding the sesame oil once it’s hot.
-
I add the ground beef, breaking it apart with a spatula as it cooks. I cook it until browned and cooked through, draining any excess fat if needed.
-
Next, I stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
-
I toss in the sliced cabbage and julienned carrot, stir-frying for 4 to 5 minutes. I like the cabbage slightly softened but still crunchy.
-
I pour in the soy sauce, rice vinegar, and oyster sauce, stirring to coat everything evenly.
-
I then add the cornstarch slurry and continue stirring for another 1 to 2 minutes, allowing the sauce to thicken and coat the veggies and meat.
-
I taste and adjust the seasoning, adding crushed red pepper flakes if I want more heat.
-
Finally, I remove it from the heat and garnish with sliced green onions.
I serve it immediately, either on its own or over hot jasmine or brown rice.
Servings and Timing
This recipe makes 4 generous servings. It takes about 10 minutes to prep and 15 minutes to cook, so I have dinner on the table in just 25 minutes.
Variations
-
Vegetarian Version: I swap the ground beef for crumbled tofu or plant-based ground meat.
-
Add More Veggies: Sometimes I toss in sliced bell peppers, snap peas, or mushrooms for extra color and texture.
-
Spicier Kick: I add a dash of chili garlic sauce or a drizzle of sriracha.
-
Low-Carb Option: I skip the rice and serve it on its own or over cauliflower rice.
-
Soy-Free Substitute: I use coconut aminos in place of soy sauce if I want a soy-free version.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I just warm it in a skillet over medium heat or microwave it for 1 to 2 minutes. The flavors develop even more the next day, making it a great meal-prep option.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, I often swap the ground beef with ground turkey or chicken for a leaner option. Just make sure to season well since lean meats can be milder.
What type of cabbage works best?
I prefer green cabbage for its crunch and neutral flavor, but Napa or Savoy cabbage work just as well if that’s what I have on hand.
Can I make this ahead of time?
Absolutely. I make it in advance and store it in the fridge. It reheats beautifully and even tastes better the next day.
Is this dish gluten-free?
It can be! I use gluten-free soy sauce (tamari) and a gluten-free oyster sauce alternative to make it fully gluten-free.
How do I prevent the cabbage from getting soggy?
I stir-fry the cabbage just until it softens slightly but still has bite. I also avoid covering the pan, which helps keep the cabbage crisp.
Conclusion
This Healthy Chinese Ground Beef Cabbage stir-fry is a staple in my weekly meal rotation. It’s fast, nutritious, and packed with flavor—everything I want in a weeknight dinner. I love how customizable it is, and how easily it turns basic ingredients into something truly satisfying. Whether I’m serving it over rice or eating it straight from the skillet, this dish never lets me down.
Print
Healthy Chinese Ground Beef Cabbage
- Total Time: 25 minutes
- Yield: 4 servings
Description
This quick and easy stir fry combines lean ground beef, crisp cabbage, and bold ginger-garlic flavor for a nutritious, satisfying meal.
Ingredients
→ Main Components:
450 g lean ground beef
½ medium green cabbage, thinly sliced
1 medium carrot, julienned
1 tablespoon sesame oil
→ Aromatics:
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
→ Sauces and Seasonings:
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
¼ teaspoon crushed red pepper flakes (optional, to taste)
→ Thickener:
1 teaspoon cornstarch mixed with 2 tablespoons water
→ Garnish:
2 green onions, sliced
→ To Serve:
Steamed jasmine rice or brown rice (optional)
Instructions
Heat a large nonstick skillet or wok over medium-high heat. Add sesame oil.
Add ground beef and cook, breaking it apart, until browned. Drain excess fat if necessary.
Add garlic and ginger. Stir constantly and cook for 1 minute until fragrant.
Add cabbage and carrot. Stir-fry for 4–5 minutes, stirring frequently until cabbage is slightly softened but still crisp.
Stir in soy sauce, rice vinegar, and oyster sauce. Mix well.
Pour in the cornstarch slurry and stir continuously for 1–2 minutes until the sauce thickens and coats everything evenly.
Taste and adjust seasonings. Add red pepper flakes if more heat is desired.
Remove from heat and garnish with green onions.
Serve on its own or over rice.
Notes
Letting the stir fry rest uncovered for a few minutes helps the sauce absorb and intensify the flavor.
Use pre-shredded cabbage to save time.
Swap ground beef for ground turkey or plant-based protein for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stir-Fry
- Cuisine: Chinese
