Name: Chinese Ground Beef and Cabbage Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 lb ground beef; 1 small green cabbage, thinly sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 tablespoon brown sugar or honey; 1/2 teaspoon crushed red pepper flakes (optional); 2 green onions, sliced (for garnish); 1 tablespoon vegetable oil

This Chinese-inspired stir fry combines savory ground beef, tender cabbage, and fragrant aromatics, all coated in a flavorful sauce for a quick and satisfying weeknight dinner.

Why You’ll Love This Recipe

I love how fast and easy this stir fry comes together—just 20 minutes from start to finish. The combination of ground beef and cabbage is both hearty and comforting, while the umami-rich sauce brings depth without being too heavy. It’s a one‑pan meal that’s perfect when I want minimal cleanup but maximum flavor.

ingredients

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

Ground beef
Green cabbage (thinly sliced)
Garlic (minced)
Ginger (fresh, minced)
Soy sauce
Oyster sauce
Rice vinegar
Sesame oil
Brown sugar or honey
Crushed red pepper flakes (optional)
Green onions (for garnish)
Vegetable oil

directions

I heat a tablespoon of vegetable oil in a large skillet or wok over medium‑high heat.
I add the ground beef, breaking it apart, and cook until browned, about 5–7 minutes. I drain excess fat if needed.
I push the beef aside and add garlic and ginger, stirring for 30 seconds until fragrant.
I add sliced cabbage and toss to combine, cooking until it begins to soften, about 3–4 minutes.
I whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and brown sugar (and red pepper flakes if using), then pour the sauce over the beef and cabbage.
I stir everything together, cooking another 2 minutes until the cabbage is tender‑crisp and the sauce is slightly thickened.
I remove it from heat and garnish with sliced green onions before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

I like to swap chicken for the beef.
I can add sliced carrots or bell peppers for extra color and nutrition.
I sometimes stir in a handful of bean sprouts right at the end for crunch.
For a gluten‑free version, I substitute tamari for soy sauce.
I can drizzle chili garlic sauce over the top for extra heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave a serving for about 1–2 minutes or toss it back into a hot skillet for 3–4 minutes until warmed through. If the mixture seems dry, I add a splash of water or soy sauce.

FAQs

What can I serve with Chinese ground beef and cabbage stir fry?

I often serve this with steamed rice or noodles to soak up the sauce. It’s also great alongside dumplings or a light soup for a full meal.

Can I make this recipe ahead of time?

Yes—I sometimes prep the sauce in advance or chop the cabbage and aromatics ahead to save time on cooking day. Then just stir‑fry everything when I’m ready to eat.

Is this recipe spicy?

It’s mild by default. I control the heat with optional red pepper flakes or chili garlic sauce. I keep it mild but can easily adjust the spice level to taste.

How can I make this recipe vegetarian?

I substitute ground beef with plant‑based crumbles or firm tofu. I may also add extra veggies like mushrooms or snap peas to bulk it up.

Can I freeze the leftovers?

I don’t recommend freezing cabbage stir fry—it can become watery when thawed. I prefer to keep it in the fridge and enjoy within a few days.

Conclusion

I find this Chinese Ground Beef and Cabbage Stir Fry to be a go‑to meal when I want bold flavor with minimal fuss. It’s versatile, customizable, and always comes together fast. I hope I’ve inspired you to try it, tweak it to your taste, and make it a staple in your weeknight rotation!