Name: Healthy Chinese Ground Beef & Cabbage Stir Fry Stack
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb ground beef (preferably 90/10 lean); 4 cups shredded green cabbage; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 small onion, diced; 3 tablespoons soy sauce or tamari; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 green onions, sliced; 1/4 teaspoon red pepper flakes or 1 teaspoon chili paste (optional); 1 tablespoon olive oil or cooking oil of choice; Salt and pepper to taste

Jump to Recipe·Leave a Review

This Healthy Chinese Ground Beef & Cabbage Stir Fry Stack is a delicious, low-carb, and budget-friendly meal that’s quick to whip up on busy weeknights. It combines the savory depth of ground beef with crisp cabbage and a flavorful Asian-style sauce, all layered in a satisfying stack that feels like comfort food but stays light and nutritious.

Why You’ll Love This Recipe

I love how easy and customizable this stir fry stack is. It’s packed with protein and fiber, uses simple ingredients I usually have on hand, and can be made in just one pan. I also appreciate how versatile it is—I can serve it on its own, over rice, or even tucked into lettuce wraps for a lighter option. It’s one of those meals that feels indulgent but fits right into a healthy eating plan.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Green cabbage
Garlic
Ginger
Onion
Soy sauce or tamari
Rice vinegar
Sesame oil
Green onions
Red pepper flakes or chili paste (optional for heat)
Olive oil or cooking oil of choice
Salt and pepper

Directions

I start by heating a bit of olive oil in a large skillet over medium-high heat.
I add the ground beef and cook it until it’s nicely browned, breaking it apart with a spatula as it cooks.
Once the beef is mostly cooked, I add chopped onion, garlic, and ginger, sautéing everything together until fragrant.
Then I stir in shredded green cabbage, cooking until the cabbage is tender but still has some crunch.
I pour in soy sauce, rice vinegar, sesame oil, and a pinch of red pepper flakes, stirring well so the flavors soak in.
I let everything simmer together for a few minutes, letting the sauce reduce slightly and coat the beef and cabbage evenly.
Finally, I stack the stir fry neatly in bowls or meal prep containers and top with sliced green onions before serving.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes swap ground beef with ground turkey or chicken for a leaner option.
For a vegetarian version, I like to use crumbled tofu or tempeh instead of meat.
I add other vegetables like shredded carrots, bell peppers, or snap peas when I want more color and crunch.
To make it low sodium, I use low-sodium soy sauce and skip added salt.
I occasionally serve it over brown rice, cauliflower rice, or soba noodles for a more filling dish.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
For reheating, I warm it in a skillet over medium heat or microwave it for about 1-2 minutes until heated through.
If the dish seems a little dry after refrigeration, I splash in a bit of water or soy sauce while reheating to bring back the moisture.

FAQs

How do I keep the cabbage from getting soggy?

I avoid overcooking the cabbage. I add it toward the end and cook it just until tender-crisp so it retains its texture.

Can I freeze this stir fry?

Yes, I freeze it in portioned containers for up to 2 months. I thaw it overnight in the fridge before reheating.

What kind of ground beef should I use?

I prefer lean ground beef (90/10) so the dish doesn’t turn greasy, but still has plenty of flavor.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and fits well into a keto lifestyle if I use sugar-free soy sauce.

Can I meal prep this dish?

Absolutely. I portion it into containers and refrigerate. It reheats well and keeps its flavor and texture for a few days.

Conclusion

This Healthy Chinese Ground Beef & Cabbage Stir Fry Stack has become one of my favorite go-to meals. It’s fast, full of flavor, and easy to tweak based on what I have on hand. Whether I’m trying to eat lighter, meal prep for the week, or just get dinner on the table fast, this dish checks all the boxes.

Healthy Chinese Ground Beef & Cabbage Stir Fry Stack

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Stir Fry
Cuisine: Chinese

Print Recipe

Description

A quick, low-carb, and nutritious Chinese-inspired stir fry featuring ground beef, cabbage, and a flavorful Asian-style sauce, perfect for busy weeknights.

Instructions

Heat olive oil in a large skillet over medium-high heat.
Add ground beef and cook until browned, breaking it apart with a spatula.
Add chopped onion, garlic, and ginger. Sauté until fragrant.
Stir in shredded cabbage and cook until tender but still crisp.
Add soy sauce, rice vinegar, sesame oil, and red pepper flakes. Stir well to combine.
Simmer for a few minutes until sauce reduces slightly and coats the mixture.
Serve hot, topped with sliced green onions.

Notes

Use ground turkey, chicken, tofu, or tempeh for variation.
Add other vegetables like carrots, bell peppers, or snap peas for more color and crunch.
Use low-sodium soy sauce for a reduced sodium version.
Serve with rice, cauliflower rice, or noodles for a more filling dish.