Chinese Ground Beef and Cabbage Stir‑Fry

Short description

A flavorful, quick Asian-inspired stir‑fry featuring savory ground beef, crisp cabbage, and a rich umami sauce—it’s a wholesome meal that’s fast, hearty, and perfect over rice or noodles.

Why You’ll Love This Recipe

• Fast & convenient: Starts to finish in about 30 minutes—ideal for busy nights.
• Balanced nutrition: High in protein and fiber, low in carbs and packed with vitamins C and K
• Budget-friendly: Uses affordable ingredients like ground beef and cabbage
• Flexible & customizable: Easily add veggies, spice, or swap proteins to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef
• 4 cups thinly sliced green cabbage
• 1 Tbsp vegetable oil
• 3 cloves garlic, minced
• 1 Tbsp minced fresh ginger
• ¼ cup soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 1 tsp sugar
• ½ tsp black pepper
• 2 green onions, chopped (for garnish)

Directions

1. Prepare sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and pepper.
2. Cook beef: Heat oil in a large skillet or wok over medium-high. Add ground beef and cook 5–7 minutes, breaking it up until browned. Drain excess fat if needed.
3. Aromatics: Stir in garlic and ginger; cook 1–2 minutes until fragrant.
4. Add cabbage: Toss in sliced cabbage and stir‑fry 5 minutes until tender-crisp.
5. Combine: Pour the sauce over the beef and cabbage; stir continually for another 2–3 minutes so flavors meld and sauce lightly coats everything.
6. Finish: Remove from heat, sprinkle with chopped green onions, and serve immediately over cooked rice or noodles.

Servings and timing

• Servings: 4 generous portions
• Prep time: ~10 minutes.
• Cook time: ~20 minutes.
• Total time: ~30 minutes.

Variations

• Add vegetables: Mix in carrots, bell peppers, mushrooms, or snow peas during the cabbage step
• Protein swaps: Use ground turkey, chicken, or pork.
• Spicy flair: Add chili paste or red pepper flakes for heat.
• Low-carb version: Serve over cauliflower rice or in lettuce wraps
• Soy-free option: Substitute soy sauce with coconut aminos.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Reheating: Warm in a skillet or microwave until hot. Texture may loosen; stir before serving.
• Freezing: Not recommended—cabbage can become soggy upon thawing.

FAQs

1. Can I use napa cabbage instead of green cabbage?

Yes! Napa works well and cooks quickly with a softer texture

2. Is it healthier than takeout?

Absolutely—it’s high in protein and fiber, nutrient-rich, and you control the salt and oil levels.

3. Can I make this ahead of time?

Yes—cook completely, cool, and store. Reheat before serving. Best used within 3–4 days.

4. What if my sauce is too salty?

Balance with a splash of water or rice vinegar, or add a sprinkle of sugar.

5. How do I keep the cabbage crisp?

Don’t overcook it—5 minutes of stir-frying keeps it tender-crisp.

6. Can I use pre-shredded cabbage?

Yes, but fresh thin-sliced cabbage yields better texture.

7. Can this be gluten-free?

Yes—use tamari or coconut aminos instead of soy sauce.

8. What rice works best?

Jasmine rice is classic; brown rice adds fiber and a nutty flavor.

9. How spicy is it?

Mild by default. Add sriracha or chili paste to your liking.

10. Can I freeze meal prepped portions?

It’s okay to refrigerate, but freezing will soften the cabbage too much.

Conclusion

This Chinese Ground Beef and Cabbage Stir‑Fry is a simple, nutritious, and delicious weeknight meal. With minimal prep and big flavors, it’s an easy way to add protein and veggies to your dinner rotation. Customizable, balanced, and satisfying—dinner is sorted!

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