I learned this simple Chinese ground beef and cabbage stir-fry on a hectic weeknight and it’s stayed in rotation ever since. It’s a speedy, savory skillet meal—ground beef browned until caramelized, aromatics of garlic and fresh ginger, then tender-crisp cabbage finished with soy and a drizzle of sesame oil. It comes together in about 20 minutes and stretches easily for family dinners or meal prep. If you enjoy comforting ground-beef dinners, you might also like this savory French onion ground beef casserole that pairs the same hearty flavor with gooey cheese.
What makes this recipe special
This stir-fry earns its keep because it’s fast, frugal, and flavorful. You get lean protein and a pile of vegetables in one pan, with bright ginger and garlicky depth and only a few pantry sauces. It’s perfect when you want something healthier than takeout but quicker than a multi-course meal. Kids often like the mild soy flavor, and adults can amp it up with chili flakes or a splash of rice vinegar.
"A weeknight staple—ready in 20 minutes, keeps well, and always disappears fast at the table."
How this recipe comes together
Before you start cooking, here’s the quick process so you know what to expect: mince aromatics, brown the beef, add garlic and ginger to wake up the oil, toss in shredded cabbage until just wilted, finish with soy sauce and sesame oil, and garnish with green onions. The whole sequence is essentially one pan, high heat, and short cooking times to preserve texture and flavor.
What you’ll need
- 1 lb lean ground beef (90/10 is great; use 85/15 if you want juicier results)
- 4 cups green cabbage, thinly sliced (savoy or Napa work as alternatives)
- 4 cloves garlic, minced
- 1-inch fresh ginger, grated (or 1 tsp ground ginger in a pinch)
- 3 tbsp low-sodium soy sauce (substitute tamari for gluten-free)
- 2 tbsp vegetable oil (neutral oils like canola or peanut are fine)
- 3 green onions, chopped, for garnish
- 1 tsp sesame oil (to finish—toast sesame oil loses aroma if cooked long)
Notes: If you prefer poultry, swap the beef for ground turkey or chicken but brown over slightly higher heat and watch for dryness. For a vegetarian option, crumble firm tofu and sear until golden.
Step-by-step instructions
- Prep first: mince the garlic and grate the ginger. Slice the cabbage into thin strips so it wilts quickly.
- Heat the skillet: warm 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers.
- Brown the beef: add the ground beef and break it up with a spatula. Cook 5–7 minutes, turning occasionally, until nicely browned and cooked through. Drain excess fat if desired.
- Add aromatics: push the beef to the side and stir in the garlic and grated ginger. Sauté about 1 minute until fragrant—don’t let the garlic burn.
- Toss in cabbage: add the sliced cabbage and stir constantly for 3–4 minutes until it’s slightly wilted but still has a bit of bite.
- Season: pour in 3 tablespoons of low-sodium soy sauce and mix thoroughly. Let everything cook together 2–3 more minutes so the flavors meld.
- Finish and garnish: remove from heat, drizzle 1 teaspoon of sesame oil over the stir-fry, and sprinkle with chopped green onions. Serve immediately.
Serving suggestions
Serve this stir-fry right from the pan for casual family meals. It pairs beautifully with steamed jasmine or brown rice, or spoon it over quick-cooked noodles for a noodle bowl. For a low-carb plate, serve atop cauliflower rice or wrapped in lettuce cups with extra green onions. For a playful, cheesy side pairing, try serving it alongside a cheesy ground beef roll to give guests a contrast of textures and flavors.
How to store & freeze
- Refrigerate: cool leftovers within two hours of cooking and store in an airtight container for 3–4 days.
- Reheat: gently reheat in a skillet over medium heat with a splash of water to restore moisture, or microwave in 30-second bursts until hot.
- Freeze: place cooled portions in freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the fridge before reheating.
Food safety tip: ground beef should reach an internal temperature of 160°F (71°C) while cooking—use a thermometer if unsure.
Pro chef tips
- High heat for browning: start with a hot pan to get flavorful browning on the beef. Don’t overcrowd the skillet; brown in batches if needed.
- Dry cabbage slices: pat cabbage dry after rinsing; excess water makes the pan steam instead of sear.
- Layer aromatics: add garlic and ginger after browning the beef to keep their fresh flavors and avoid bitterness.
- Sesame oil at the end: because sesame oil has a low smoke point, add it off the heat to preserve its aroma.
- Texture control: cook cabbage just until it softens slightly—overcooking makes it mushy and dulls the dish.
Recipe variations
- Spicy Szechuan-style: add 1 tsp chili paste (doubanjiang) and a pinch of Sichuan peppercorn for numbing heat.
- Sweet-savory: stir in 1 tsp brown sugar or 1 tbsp hoisin with the soy sauce for a caramelized finish.
- Veg-loaded: add shredded carrots, thinly sliced bell pepper, or baby bok choy with the cabbage for more color and nutrition.
- Low-sodium or gluten-free: use low-sodium tamari and reduce soy to taste; boost umami with a splash of fish sauce if you tolerate it.
- Vegetarian: replace beef with crumbled, pressed tofu or tempeh; pan-fry until golden before adding aromatics.
FAQ – Your questions answered
Q: How long does this recipe take from start to finish?
A: About 18–25 minutes including prep—mincing garlic/ginger and slicing cabbage are the only hands-on tasks.
Q: Can I use pre-shredded cabbage?
A: Yes. Pre-shredded cabbage saves time. Pat it dry to avoid extra moisture in the pan.
Q: Is this dish keto-friendly?
A: Yes, if you skip rice/noodles. The base ingredients (beef and cabbage) are low in carbs.
Q: Can I make this ahead for meal prep?
A: Absolutely. Cook and cool, then portion into meal containers. Reheat on the stovetop for best texture.
Q: My family doesn’t like strong ginger—can I reduce it?
A: You can halve the ginger or swap for 1/2 tsp ground ginger. Fresh ginger gives brightness, so consider grating a smaller amount first.
Q: How can I reduce the sodium?
A: Use low-sodium soy sauce or tamari and taste before adding more. A splash of lime juice can enhance flavor without extra salt.
Q: What temperature should ground beef be cooked to?
A: Ground beef should reach 160°F (71°C) to ensure it’s safe to eat.
Enjoy your meal!
Give this stir-fry a try on a busy evening—its speed and straightforward flavors make it a reliably satisfying weeknight winner. If you made any tweaks, leave a note so others can learn from your version.
Chinese Ground Beef and Cabbage Stir-Fry
Ingredients
Method
- Mince the garlic and grate the ginger. Slice the cabbage into thin strips.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the ground beef and break it up with a spatula. Cook for 5–7 minutes until browned and cooked through. Drain excess fat if desired.
- Push the beef to the side and stir in the garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Add the sliced cabbage and stir constantly for 3–4 minutes until slightly wilted but still has some bite.
- Pour in 3 tablespoons of low-sodium soy sauce and mix thoroughly. Cook for another 2–3 minutes to meld flavors.
- Remove from heat, drizzle 1 teaspoon of sesame oil over the stir-fry, and sprinkle with chopped green onions. Serve immediately.