Go Back

Ground Beef & Cabbage Stir Fry - Fast, Flavorful, and Budget-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef (80–90% lean)
  • 1 small green cabbage (about 1 1/2 pounds), cored and thinly sliced
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated or minced
  • 2 medium carrots, julienned or thinly sliced (optional but recommended)
  • 2 tablespoons neutral oil (like avocado or canola), divided
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (optional, for depth)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 2 teaspoons toasted sesame oil
  • 1–2 teaspoons brown sugar or honey (adjust to taste)
  • 1/4–1/2 teaspoon crushed red pepper or chili-garlic sauce (optional, for heat)
  • Salt and black pepper, to taste
  • 2 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish (optional)
  • Cooked rice, noodles, or cauliflower rice, for serving

Method
 

  1. Prep the produce: Slice the cabbage thinly, cut the onion, mince the garlic and ginger, and prep the carrots. Have everything ready before cooking.
  2. Whisk the sauce: In a small bowl, mix soy sauce, oyster sauce, vinegar, sesame oil, brown sugar or honey, and crushed red pepper if using. Taste and adjust sweetness and saltiness.
  3. Brown the beef: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the ground beef and break it up. Season lightly with salt and black pepper. Cook until browned and most of the moisture cooks off, about 5–7 minutes. Transfer to a plate and drain excess fat if needed, leaving a thin film in the pan.
  4. Sauté aromatics: Add the remaining 1 tablespoon oil to the pan. Add onion and carrots. Cook 2–3 minutes, stirring often, until slightly softened. Stir in garlic and ginger and cook 30–60 seconds until fragrant.
  5. Add cabbage: Pile in the cabbage. It will look like a lot, but it wilts down. Stir-fry 4–6 minutes until the cabbage is tender-crisp with some golden edges. Don’t overcook—you want a bit of bite.
  6. Combine and sauce: Return the beef to the pan. Pour in the sauce and toss well to coat. Cook 1–2 minutes, letting the sauce reduce slightly and cling to the meat and vegetables.
  7. Finish and taste: Turn off the heat. Adjust seasoning with extra soy, vinegar, or a pinch of sugar as needed. Garnish with green onions and sesame seeds.
  8. Serve: Spoon over steamed rice, noodles, or cauliflower rice. Serve hot.