Ground Beef & Cabbage Stir Fry is the kind of dish that proves simplicity and flavor can absolutely coexist. This budget-friendly, quick-to-make meal is packed with protein, fiber, and flavor. It’s a low-carb, one-pan wonder that fits right into busy weeknights or meal-prep routines. Whether you’re feeding a hungry family or looking for something quick and satisfying for yourself, this dish delivers on all fronts.
Combining the hearty savoriness of ground beef with the natural sweetness and crunch of green cabbage, plus aromatic ginger and garlic, this stir fry becomes an umami-packed meal that tastes like it took much longer to make than it actually does. The soy sauce and sesame oil bring a rich depth of flavor, while optional red pepper flakes offer a touch of heat. It’s the kind of meal that keeps your taste buds happy and your prep time low.
Ingredients:
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1 pound ground beef
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4 cups green cabbage, shredded
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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2 tablespoons soy sauce (low-sodium preferred)
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1 tablespoon sesame oil
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1 tablespoon vegetable oil (such as canola or sunflower)
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1 teaspoon red pepper flakes (optional, for a spicy kick)
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Salt and freshly ground black pepper, to taste
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2 green onions, chopped (for garnish)
Preparation:
Step 1: Cook the Ground Beef
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the ground beef to the pan. Use a spatula or wooden spoon to break the beef apart into smaller pieces as it browns. Cook the beef for about 5-7 minutes, or until fully browned and no pink remains. Drain excess fat from the pan to keep the dish light and not greasy.
Step 2: Sauté the Aromatics
Add the sliced onion, minced garlic, and minced ginger directly to the skillet with the cooked beef. Stir everything together and cook for an additional 2-3 minutes, allowing the onion to become translucent and the garlic and ginger to become fragrant. This step is crucial—it forms the flavor base of the stir fry.
Step 3: Add the Cabbage
Now it’s time to toss in the shredded cabbage. Stir everything well to ensure the cabbage is evenly distributed and coated in the beef and aromatics. Continue cooking for 5-7 minutes, stirring frequently. You want the cabbage to be tender but still retain a slight crunch—it adds great texture to the dish.
Step 4: Season the Stir Fry
Pour in the soy sauce and sesame oil, and if you’re a fan of heat, sprinkle in the red pepper flakes. Stir thoroughly so the flavors are well combined. Let the stir fry cook for an additional 2-3 minutes, allowing the sauce to coat everything and infuse the ingredients. Add salt and pepper to taste, but go easy—soy sauce is already salty.
Step 5: Finish and Garnish
Remove the skillet from heat. Top the stir fry with freshly chopped green onions for a pop of color and a burst of fresh flavor. Serve hot, straight from the pan, or over rice or noodles if you prefer a more filling meal.
Variation:
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Make it Keto: This dish is naturally low in carbs, but if you want it even leaner, use lean ground beef (90/10 or better), and skip the soy sauce for coconut aminos.
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Add More Veggies: Enhance the nutritional value by adding shredded carrots, bell peppers, mushrooms, or even broccoli florets. Just be sure to add firmer vegetables earlier so they cook evenly.
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Protein Swap: Swap out the ground beef for ground turkey, chicken, pork, or even a plant-based ground meat substitute for a vegetarian version.
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Spicy Upgrade: Add a drizzle of Sriracha, a splash of chili oil, or some chopped Thai bird chilies for a fiery finish.
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Asian Fusion: Add a touch of hoisin sauce, oyster sauce, or even a bit of fish sauce to layer in deeper umami notes.
COOKING Note:
Stir fries are all about timing and temperature. Keep your heat at medium-high and stir continuously to prevent anything from burning. Prep all your ingredients before turning on the stove, as the cooking process is fast-paced and doesn’t allow for multitasking. Use a large skillet or wok so everything can move around freely and cook evenly without steaming.
Serving Suggestions:
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Serve over steamed white or brown rice, quinoa, or cauliflower rice for a low-carb alternative.
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Wrap it in lettuce leaves for a fun, hand-held meal.
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Stuff it into a tortilla or rice paper wrap for an Asian-inspired fusion wrap.
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Top with a fried or poached egg to add richness and protein.
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Pair with a side of miso soup or Asian cucumber salad for a complete meal.
Tips:
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Shred your cabbage thinly for faster, more even cooking.
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Don’t overcook the cabbage; keeping it slightly crisp maintains texture and nutrients.
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Use fresh garlic and ginger for best results—pre-minced jars tend to lose potency.
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Taste as you go. Everyone’s palate is different—start with the basic seasoning and adjust to your liking.
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Store leftovers in an airtight container in the fridge for up to 4 days—this dish reheats wonderfully.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (per serving, approximately):
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Calories: 320 kcal
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Protein: 22g
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Sodium: 720mg (can be reduced with low-sodium soy sauce)
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Fat: 20g
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Carbohydrates: 8g
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Fiber: 3g
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Sugar: 3g
(Values are estimates and can vary based on specific ingredients used.)
FAQs
Q: Can I use purple cabbage instead of green?
A: Absolutely! Purple cabbage works well and adds beautiful color, though it has a slightly different taste—more peppery and earthy.
Q: Is this dish freezer-friendly?
A: Yes! Let it cool completely and store in freezer-safe containers for up to 2 months. Reheat in a skillet or microwave before serving.
Q: Can I make this ahead of time?
A: Definitely. It keeps well for up to 4 days in the fridge and is great for meal prep.
Q: What can I use instead of sesame oil?
A: You can use peanut oil or a neutral oil like avocado oil. However, sesame oil adds a unique nutty flavor that is hard to replace.
Q: How do I make this dish less spicy?
A: Simply omit the red pepper flakes or reduce the amount to your comfort level.
Conclusion
Ground Beef & Cabbage Stir Fry is the ultimate example of a fast, flavorful, and flexible recipe. With its combination of simple ingredients and bold flavors, it brings together the best of home-cooked comfort and vibrant Asian flair. Whether you’re short on time, sticking to a budget, or looking to eat a little healthier, this stir fry ticks all the boxes.
It’s a meal that invites creativity—mix and match proteins, add vegetables, adjust spice levels, and enjoy it your way. From weeknight dinners to next-day lunches, it’s a dish that delivers every time. Bookmark it, print it, share it—it deserves a permanent spot in your kitchen rotation.
Ground Beef & Cabbage Stir Fry
- Total Time: 25 minutes
Ingredients
Ingredients:
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1 pound ground beef
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4 cups green cabbage, shredded
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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2 tablespoons soy sauce (low-sodium preferred)
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1 tablespoon sesame oil
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1 tablespoon vegetable oil (such as canola or sunflower)
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1 teaspoon red pepper flakes (optional, for a spicy kick)
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Salt and freshly ground black pepper, to taste
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2 green onions, chopped (for garnish)
Instructions
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the ground beef to the pan. Use a spatula or wooden spoon to break the beef apart into smaller pieces as it browns. Cook the beef for about 5-7 minutes, or until fully browned and no pink remains. Drain excess fat from the pan to keep the dish light and not greasy.
Add the sliced onion, minced garlic, and minced ginger directly to the skillet with the cooked beef. Stir everything together and cook for an additional 2-3 minutes, allowing the onion to become translucent and the garlic and ginger to become fragrant. This step is crucial—it forms the flavor base of the stir fry.
Now it’s time to toss in the shredded cabbage. Stir everything well to ensure the cabbage is evenly distributed and coated in the beef and aromatics. Continue cooking for 5-7 minutes, stirring frequently. You want the cabbage to be tender but still retain a slight crunch—it adds great texture to the dish.
Pour in the soy sauce and sesame oil, and if you’re a fan of heat, sprinkle in the red pepper flakes. Stir thoroughly so the flavors are well combined. Let the stir fry cook for an additional 2-3 minutes, allowing the sauce to coat everything and infuse the ingredients. Add salt and pepper to taste, but go easy—soy sauce is already salty.
Remove the skillet from heat. Top the stir fry with freshly chopped green onions for a pop of color and a burst of fresh flavor. Serve hot, straight from the pan, or over rice or noodles if you prefer a more filling meal.
Notes
COOKING Note:
Stir fries are all about timing and temperature. Keep your heat at medium-high and stir continuously to prevent anything from burning. Prep all your ingredients before turning on the stove, as the cooking process is fast-paced and doesn’t allow for multitasking. Use a large skillet or wok so everything can move around freely and cook evenly without steaming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 720mg (can be reduced with low-sodium soy sauce)
- Fat: 20g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g