Chinese ground beef and cabbage stir fry is a quick, flavorful, and budget-friendly dish that comes together in just one skillet. With tender ground beef, crisp cabbage, and a savory sauce, it’s the kind of weeknight meal I rely on when I want something easy, filling, and packed with that classic takeout flavor—without the takeout price.
Why You’ll Love This Recipe
I love this recipe because it’s fast, versatile, and seriously satisfying. The beef is juicy and full of flavor, the cabbage adds crunch and freshness, and the sauce brings everything together with just the right balance of salty, savory, and slightly sweet. Plus, it uses simple ingredients I usually already have on hand and makes great leftovers.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Green cabbage (shredded)
- Garlic (minced)
- Soy sauce
- Sesame oil
- Brown sugar or honey
- Rice vinegar
- Ginger (fresh or ground)
- Green onions (optional, for garnish)
- Cooked rice (for serving, optional)
- Optional: red pepper flakes or chili garlic sauce for heat
Directions
- I start by heating a little oil in a large skillet or wok over medium-high heat.
- I add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
- I stir in the garlic and ginger and sauté for another 30 seconds until fragrant.
- I add the shredded cabbage to the skillet and toss it with the beef, cooking for 3–5 minutes until slightly softened but still crisp.
- I stir in soy sauce, sesame oil, brown sugar (or honey), and a splash of rice vinegar.
- I let it cook for another 2–3 minutes, stirring often, until everything is well coated and the cabbage is tender.
- I taste and adjust seasonings, then serve it hot over rice and garnish with green onions if I want an extra pop of freshness.
Servings and Timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 15 minutes to cook, so I can have dinner ready in just 25 minutes.
Variations
- I swap ground beef for ground chicken or turkey for a different flavor.
- A handful of shredded carrots or bell peppers adds color and crunch.
- I sometimes toss in cooked ramen noodles instead of serving it over rice for a different texture.
- For low-carb, I serve it on its own or over cauliflower rice.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I reheat them in a skillet or microwave until warmed through. The flavors get even better the next day, and it’s perfect for meal prep.
FAQs
Can I use bagged coleslaw mix instead of fresh cabbage?
Yes! I’ve used pre-shredded coleslaw mix plenty of times for convenience. It works perfectly and saves prep time.
What’s the best ground meat to use?
I usually use lean ground beef (85/15 or 90/10), but chicken or turkey makes it a bit lighter.
How do I keep the cabbage from getting soggy?
I cook it just until it starts to soften but still has some bite. High heat and quick cooking help keep the texture right.
Can I make this spicy?
Definitely. I add red pepper flakes, chili garlic sauce, or a splash of sriracha for heat.
What’s a good side dish?
It pairs great with steamed rice, fried rice, or even some simple egg drop soup or dumplings on the side.
Conclusion
Chinese ground beef and cabbage stir fry is one of those fast, flavorful dinners I keep on repeat. It’s easy to make, totally customizable, and full of that takeout-style flavor I crave—without the wait. Whether I’m looking for a quick dinner or prepping lunches for the week, this dish always delivers.
Chinese Ground Beef and Cabbage Stir Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese-Inspired
- Diet: Gluten Free
Description
This Chinese ground beef and cabbage stir fry is a quick, one-skillet meal packed with savory flavor, tender beef, and crisp cabbage. It’s easy, budget-friendly, and ready in under 30 minutes—perfect for busy weeknights or healthy meal prep.
Ingredients
- 1 lb ground beef
- 4 cups green cabbage, shredded
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or ½ tsp ground ginger)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar or honey
- 1 tablespoon rice vinegar
- 1 tablespoon neutral oil (for cooking)
- 2 green onions, sliced (optional, for garnish)
- Cooked rice, for serving (optional)
- Optional: red pepper flakes or chili garlic sauce for heat
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add ground beef and cook until browned, breaking it apart with a spatula.
- Stir in garlic and ginger, and cook for 30 seconds until fragrant.
- Add cabbage and sauté 3–5 minutes, until just tender but still crisp.
- Stir in soy sauce, sesame oil, brown sugar, and rice vinegar. Mix well.
- Cook for another 2–3 minutes, stirring often, until sauce coats everything evenly.
- Taste and adjust seasonings. Serve hot over rice and garnish with green onions if desired.
Notes
- Use coleslaw mix to save prep time.
- Swap in ground turkey or chicken for variety.
- Add shredded carrots or bell peppers for more veggies.
- For a low-carb version, serve over cauliflower rice or skip the rice entirely.
