Easy Chinese Ground Beef and Cabbage Stir Fry

Let’s talk about weeknight magic: minimal ingredients, one skillet, and dinner on the table in under 30 minutes. This Easy Chinese Ground Beef and Cabbage Stir Fry is exactly that. It’s savory, slightly sweet, a little garlicky, and packed with tender cabbage and juicy beef. Think takeout vibes—but fresher, faster, and way more budget-friendly.

This dish was born on one of those days when I needed dinner now but didn’t want to deal with a grocery run. Ground beef? Check. Cabbage? Check. Some soy sauce, garlic, and rice? Done. I threw it all into a pan, and honestly, I’ve made it at least once a week since. It’s just that easy, and it hits every time.

It’s also super customizable. Want to make it spicy? Add some chili garlic sauce. Prefer ground chicken or turkey? Go for it. Vegetarian? Swap in mushrooms or tofu. It’s flexible, fast, and seriously flavorful.

Why You’ll Love This Recipe

• Fast and easy: You can pull this together in under 30 minutes using ingredients you probably already have.
• Big flavor: The combination of garlic, ginger, soy sauce, and sesame oil is simple but absolutely delicious.
• One-pan wonder: Fewer dishes to wash = more time to relax after dinner.
• Healthy-ish comfort food: Cabbage adds fiber and nutrients, while ground beef gives you a satisfying protein boost.
• Great for leftovers: This stir fry reheats beautifully and tastes even better the next day.

The best part? That moment when the cabbage softens and starts to caramelize just a little in the pan—it soaks up all those salty-sweet-savory flavors and turns into something irresistible. Pair it with rice, noodles, or eat it straight from the pan (no judgment here).

Preparation Time and Servings

• Total Time: 25 minutes
• Servings: 4
• Calories per serving: 390
• Protein: 23g | Carbs: 15g | Fat: 26g

Ingredients

Here’s what you’ll need for the base recipe:

• 1 pound ground beef
  Use 80/20 for flavor, or lean if you want it lighter.
• 1 tablespoon vegetable oil or sesame oil
  Adds depth and classic stir-fry aroma.
• 4 cups shredded green cabbage (about half a medium head)
  Slice thin so it cooks quickly and evenly.
• 3 cloves garlic, minced
  For that savory, garlicky kick.
• 1 teaspoon fresh ginger, grated or minced
  Optional but recommended for brightness.
• 2 tablespoons soy sauce
  For umami and saltiness—use low-sodium if preferred.
• 1 tablespoon oyster sauce
  Adds a rich, slightly sweet depth of flavor.
• 1 teaspoon rice vinegar
  Brightens the dish and balances the richness.
• 1 teaspoon sugar (optional)
  Helps round out the salty flavors.
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional, for heat)
• Green onions, sliced (for garnish)

Optional for serving:

• Steamed white or brown rice
• Rice noodles
• A fried egg on top for extra richness

Step-by-Step Instructions

This one-pan stir fry is quick and easy, so let’s walk through it step by step:

1. Brown the ground beef

• Heat a large skillet or wok over medium-high heat.
• Add a tablespoon of oil, then the ground beef.
• Cook, breaking it up with a spatula, until browned and cooked through—about 6–8 minutes.
• If there’s excess grease, drain it off (unless you like a little extra richness).

2. Add the aromatics

• Push the beef to one side of the pan.
• Add the garlic and ginger to the other side and let them sizzle in the oil for about 30 seconds until fragrant.
• Mix everything together.

3. Stir in the cabbage

• Add the shredded cabbage to the pan and stir to combine.
• It will seem like a lot at first, but it cooks down quickly.
• Cook for about 5–7 minutes, stirring occasionally, until the cabbage is tender but still has a little bite.

Tip: If you like some caramelized edges on the cabbage, let it sit undisturbed for a minute or two before stirring.

4. Season it up

• In a small bowl, mix together soy sauce, oyster sauce, rice vinegar, sugar (if using), and black pepper.
• Pour the sauce over the beef and cabbage mixture.
• Stir well to coat everything evenly and cook for another 1–2 minutes so the flavors soak in.

5. Taste and finish

• Taste and adjust seasoning—add a pinch more soy sauce if it needs more salt, or red pepper flakes for heat.
• Garnish with green onions and serve hot.

How to Serve

This stir fry is super versatile. Here are a few easy serving ideas:

• With rice: Classic and satisfying—white jasmine rice, brown rice, or even cauliflower rice.
• With noodles: Serve over cooked rice noodles or stir into soba for a noodle bowl vibe.
• On its own: It’s filling enough to eat straight from the bowl with a spoon.
• In lettuce wraps: Wrap spoonfuls in butter lettuce leaves for a fun, low-carb twist.
• With a fried egg: Top with a sunny-side-up egg for extra richness and a beautiful finish.

Additional Tips

1. Slice your cabbage thin for the quickest, most even cook.
2. Use high heat to get a bit of char on the cabbage and deepen the flavor.
3. Ground chicken or turkey work great as a lighter swap for beef.
4. Double the sauce if you like it extra juicy—just scale it up accordingly.
5. Leftovers are gold: Reheat in a skillet or microwave and serve over rice or in a wrap the next day.

Recipe Variations

Want to make it your own? Here are some easy tweaks:

• Spicy version: Add chili garlic sauce or Sriracha for more heat.
• Add veggies: Bell peppers, shredded carrots, mushrooms, or snap peas all work beautifully.
• Gluten-free: Use tamari instead of soy sauce and check your oyster sauce for gluten.
• Low-carb/keto: Skip the sugar, use low-carb soy sauce, and serve over cauliflower rice.
• Vegetarian: Use crumbled tofu or tempeh instead of ground meat.

Serving Suggestions

Make it a full meal with these simple sides and pairings:

• Side Dishes:
  • Steamed edamame or bok choy
  • Miso soup or egg drop soup
  • Quick cucumber salad with sesame and rice vinegar
• Drinks:
  • Iced jasmine tea or lemon water
  • Sparkling water with lime
  • Ginger-mint iced tea
• For kids:
  • Serve with plain rice or soft noodles, and skip the spice if needed

Freezing and Storage

This stir fry is perfect for meal prep and stores beautifully.

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Microwave or reheat in a skillet over medium heat with a splash of water or broth.
• Freezing: You can freeze it, but the cabbage may soften a bit more when thawed. Still delicious, especially over rice.

Special Equipment

You really don’t need much, but these tools make it easier:

• Large skillet or wok: Essential for stir fries—room to stir, and even heat.
• Sharp knife or mandoline: For slicing cabbage super thin.
• Spatula or wooden spoon: For breaking up the meat and stirring the sauce in evenly.

FAQ

Can I use pre-shredded coleslaw mix?
Yes! It’s a great time-saver. Just skip any with added dressing.

What kind of beef should I use?
Ground chuck (80/20) gives you great flavor. Lean ground beef works too if you want less fat.

Can I use purple cabbage?
Sure can! Just note that it may turn your dish a little pinkish after cooking.

What if I don’t have oyster sauce?
You can sub in a little hoisin sauce or add an extra tablespoon of soy sauce with a pinch of sugar.

Is this recipe spicy?
Only if you want it to be. Start mild and build the heat to your taste.

Can I make this ahead?
Yes—this is great for meal prep. Just reheat and serve.

What rice works best with this?
Jasmine, basmati, or brown rice are all great options.

Can I double the recipe?
Yes, just use a large skillet or wok and work in batches if needed.

Do I need to drain the ground beef?
If there’s a lot of fat, yes. A little bit of fat adds great flavor.

Can I make it saucier?
Absolutely—double the sauce ingredients if you want it extra juicy.

Conclusion

This Easy Chinese Ground Beef and Cabbage Stir Fry is one of those back-pocket dinners that just works. It’s fast, flavorful, budget-friendly, and endlessly adaptable to whatever you’ve got in the fridge. Whether you’re cooking for one, feeding a family, or prepping meals for the week, this stir fry is a total win.

Give it a try and let me know how it goes—drop a comment, share a photo, or tag me on Instagram so I can see your stir fry in action. Happy cooking!

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