Masters of kitchen
Why You’ll Love This Chinese Ground Beef and Cabbage Stir Fry
If you’re craving something fast, flavorful, and filling, this Chinese Ground Beef and Cabbage Stir Fry is the answer. It’s a quick, one-pan meal that comes together in under 30 minutes—perfect for those nights when takeout feels tempting but you’d rather eat something homemade.
This dish is budget-friendly, using ingredients you probably already have in your pantry or fridge. Plus, it’s packed with protein, low in carbs, and loaded with savory flavor thanks to garlic, ginger, soy sauce, and perfectly stir-fried cabbage.
Whether you’re powering through a work week or just want to throw together something cozy without spending hours in the kitchen, this recipe fits the bill.
Tip: This is your go-to if you’re craving takeout but want to cook at home in 25 minutes or less.
What Is Chinese Ground Beef and Cabbage Stir Fry?
While this dish isn’t strictly traditional Chinese, it draws from the bold, umami-rich flavors found in Chinese-American home cooking. Think of it as a cross between a stir fry and a comforting skillet dinner—simple, hearty, and seriously satisfying.
At its core, it’s made with ground beef, shredded cabbage (green or Napa work best), and a flavorful sauce built with soy sauce, garlic, ginger, and sometimes a splash of rice vinegar or sesame oil. The cabbage softens into tender ribbons, absorbing all that savory goodness from the beef and sauce.
It’s the kind of flexible recipe that adapts to your pantry while still delivering that crave-worthy taste you’d expect from your favorite takeout joint.
Ingredients You’ll Need for This Easy Cabbage and Beef Skillet
This dish shines because of its simplicity. Here’s a closer look at the key ingredients and how to make the most of them:
Ground Beef
Go for 80/20 or 85/15 ground beef—just enough fat for flavor without making it greasy. Leaner options work too, but you may need to add a splash of oil.
Cabbage
You can use green cabbage (sturdy and widely available), Napa cabbage (more delicate and slightly sweet), or savoy cabbage (a nice in-between). Slice it thin for quicker, more even cooking.
Aromatics
Fresh garlic, ginger, and scallions are essential for that classic stir-fry punch. Don’t skip them—they build the base of flavor.
Sauce Basics
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Soy sauce: Adds salty umami
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Oyster sauce: Deepens the flavor (sub with hoisin or leave out for gluten-free)
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Rice vinegar: For a touch of brightness
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Sesame oil: Adds nutty aroma—use at the end, not for cooking
Optional Additions
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Shredded carrots or red bell pepper for color and crunch
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Chili flakes or sriracha for heat
Gluten-Free & Low-Sodium Swaps
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Use tamari or coconut aminos instead of soy sauce
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Choose a low-sodium soy sauce to keep salt in check
Want It Keto or Whole30?
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Skip the sugar (if using any)
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Use coconut aminos instead of soy
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Serve over cauliflower rice or in lettuce wraps
How to Make the Perfect Chinese Beef and Cabbage Stir Fry at Home
Mise en Place Is Key
Prep everything first. Stir frying moves quickly, so having ingredients chopped, measured, and ready keeps things smooth and stress-free.
Stir-Fry vs. Sautéing
They may look similar, but stir-frying uses higher heat and quicker cook times. You’ll want a hot pan, minimal oil, and frequent movement.
Brown the Beef First
Cook the ground beef until it’s browned and slightly crispy. This builds flavor. Drain any excess fat to keep the stir fry from becoming greasy.
Add Cabbage at the Right Moment
Cabbage cooks fast! Toss it in just as the beef finishes browning, and cook until it’s tender-crisp—soft with a little bite.
Sauce Timing Matters
Deglaze the pan with a splash of water or broth if needed, then layer in your sauces. Let them bubble for a minute so they coat everything evenly.
Aromatics Go in After Beef or Last-Minute
Garlic and ginger burn fast—add them once the beef is browned, or with the cabbage if you like a stronger flavor.
Pro Tip: Use a large nonstick skillet or wok on high heat to prevent overcrowding and to get that perfect sizzle.
Stir Fry Sauce Tips: Balancing Flavor in Your Asian Ground Beef Recipe
The sauce in this dish is simple but powerful. It’s what gives your ground beef and cabbage that signature takeout-style flavor.
Ideal Ratios
Use a 2:1 ratio of soy sauce to oyster sauce as a starting point. Add a pinch of sugar or honey if you want a slightly sweet balance, though it’s optional.
Cornstarch Optional
If you prefer a thicker, glossier sauce, mix 1 tsp cornstarch with 2 tbsp water and add it toward the end.
Sesame Oil = Flavor Finisher
This isn’t a cooking oil—drizzle it at the end for a nutty aroma that ties the dish together beautifully.
Add a Splash of Broth for More Sauce
Want it saucier? Add 2–3 tablespoons of chicken broth during the final toss to coat everything without thinning the flavor.
Variations to Try: Customizing Your Beef and Cabbage Stir Fry
One of the best parts about this stir fry? It’s endlessly adaptable. Whether you’re cleaning out your fridge or customizing for dietary needs, here are some delicious ways to switch it up:
Protein Swaps
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Ground turkey or chicken for a leaner option
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Ground pork for extra richness
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Tofu or tempeh to make it fully vegetarian or vegan (just pan-fry first for texture)
Veggie Add-Ins
Add color, crunch, and nutrition with:
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Sliced mushrooms
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Bok choy or baby spinach
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Snow peas or shredded carrots
These mix-ins cook quickly and soak up the savory sauce beautifully.
Turn Up the Heat
Craving something spicy? Try:
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Chili oil or chili crisp
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Fresh chopped red chilies
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A squirt of sriracha mixed into the sauce
Flavor Boosts
Want to go deeper in flavor?
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Add a spoonful of hoisin sauce for sweetness
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Stir in a bit of fermented black bean paste for umami depth
Fun Twists
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Egg Roll in a Bowl: Use chopped cabbage, carrots, and finish with crispy wonton strips for crunch
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Serve with noodles: Toss the stir fry with cooked ramen or rice noodles for a lo mein vibe
Vegetarian Notes
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Skip oyster sauce or use a vegetarian alternative
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Add plant-based ground meat or seasoned tofu
This dish is a blank canvas—just follow your cravings!
How to Serve Chinese Ground Beef and Cabbage Stir Fry
How you serve this dish can take it from everyday dinner to meal-prep MVP or even party-worthy platter.
Classic Bases
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Steamed white rice: A timeless, satisfying combo
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Jasmine or brown rice: For extra fragrance or fiber
Low-Carb Options
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Cauliflower rice: Light, veggie-forward, and keto-friendly
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Lettuce wraps: Crisp and refreshing
Toppings That Elevate
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Toasted sesame seeds for nutty crunch
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Sliced scallions for brightness
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Chili crisp or hot sauce for heat and texture
Serving Tip: Let your guests build their own bowls with different bases and toppings—it’s fun and interactive!
Make-Ahead, Freezing & Reheating Tips for Ground Beef Cabbage Stir Fry
This recipe is a meal prep superstar. Here’s how to keep it tasting fresh and flavorful all week:
For Meal Prep
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Divide into individual airtight containers
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Pair with rice or cauliflower rice in meal prep boxes
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Add a few drops of sauce on top before storing to keep it juicy
Storage
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Store in the fridge for up to 4 days
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Let it cool completely before sealing to prevent condensation
Freezing Tips
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Freeze in flat freezer bags or containers for up to 2 months
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Label with date and portion size
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Defrost overnight in the fridge before reheating
Reheating Tips
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Skillet: Reheat with a splash of water or broth for best texture
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Microwave: Heat in intervals, stirring in between to avoid cold spots
Refresh Flavor: Add a drizzle of sesame oil or fresh scallions just before serving to bring back brightness.
Common Mistakes to Avoid When Making Ground Beef and Cabbage Stir Fry
Avoid these small pitfalls for a flawless stir fry every time:
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Overcrowding the pan – Leads to steaming, not browning
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Not draining excess beef fat – Can make the dish oily
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Overcooking the cabbage – Turns mushy and loses flavor
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Adding aromatics too early – Garlic and ginger burn quickly; add at the right moment
A little attention to technique makes a big difference in flavor and texture.
FAQs About Chinese Ground Beef and Cabbage Stir Fry
Can I use coleslaw mix instead of cabbage?
Yes! Just make sure it doesn’t contain any added dressing. It’s a great shortcut and works perfectly for a quick stir fry.
Is ground beef and cabbage stir fry healthy?
Absolutely. It’s high in protein, low in carbs, and packed with fiber—especially if you skip added sugar and use lean beef.
What can I use instead of oyster sauce?
Try hoisin sauce, mushroom stir fry sauce, or a combo of soy sauce + a touch of sugar + Worcestershire for a similar effect.
Can I make this stir fry in advance?
Yes, and it reheats beautifully. Perfect for meal prep or next-day lunches.
What kind of cabbage is best for stir fry?
Green cabbage is the most common, but Napa adds a nice sweetness and tender texture. Savoy is also a good pick.
Is this recipe keto-friendly or low carb?
Definitely—especially when served over cauliflower rice or on its own. Just check your sauce ingredients for hidden sugars.
Final Thoughts & Friendly Encouragement
This Chinese Ground Beef and Cabbage Stir Fry is one of those back-pocket recipes that never fails. It’s easy, flexible, affordable, and totally satisfying.
Once you try it, you’ll start thinking of all the ways to make it your own. Don’t be afraid to experiment with new veggies, spices, or serving styles.
We make this at least once a week in our kitchen—it’s a family favorite that even the picky eaters devour.
Hope it becomes a staple in your home too!
Healthy Chinese Ground Beef and Cabbage Stir Fry
Equipment
- Large nonstick skillet or wok
- Cutting board and sharp knife
- Wooden spoon or spatula
- Mixing bowl (for sauce)
- Measuring spoons
Ingredients
- 1 lb 450g ground beef (80/20 or leaner)
- 1/2 medium head green cabbage thinly sliced (or 4 cups shredded)
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 green onions sliced (white and green parts separated)
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce or hoisin for vegetarian option
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 tablespoon neutral oil like avocado or vegetable oil
- Optional: pinch of red pepper flakes or chili crisp
- Optional garnish: sesame seeds more green onions
Instructions
- Prep all ingredients before starting: slice the cabbage, mince the garlic and ginger, and mix the sauce (soy sauce, oyster sauce, rice vinegar) in a small bowl.
- Heat a large skillet or wok over medium-high heat. Add the neutral oil, then the ground beef. Cook until browned and cooked through, breaking it up as it cooks. Drain excess fat if needed.
- Add garlic, ginger, and the white parts of the green onion. Stir-fry for 30 seconds until fragrant.
- Add the shredded cabbage to the pan. Toss with the beef and cook for 3–5 minutes until the cabbage is tender but still crisp.
- Pour the prepared sauce into the pan and toss everything together. Cook for 1–2 minutes to let the flavors meld.
- Drizzle with sesame oil, toss again, and remove from heat.
- Garnish with the green onion tops and sesame seeds. Serve hot with rice or low-carb sides.
Notes
- To make it spicier, add chili flakes, sriracha, or chili oil with the sauce.
- Want it saucier? Add 2–3 tablespoons of chicken broth or water with the sauce.
- For meal prep, store in airtight containers and pair with cooked rice or cauliflower rice.
- Vegetarian version: Use crumbled tofu or plant-based ground meat and substitute oyster sauce with mushroom sauce.
- Cabbage substitute: Bagged coleslaw mix works well in a pinch.