If you have some ground beef in the fridge, a quick stir-fry of beef and cabbage in a delicious sauce and served over rice makes an easy, protein-packed dinner.
Stir-fried Minced Beef and Cabbage
If you have some ground beef and you’re not sure what to make, start with this ground beef and cabbage stir-fry. It’s similar to my egg roll bowl, but the approach and end result is different. Instead of using a dry fryer for plain eating, this version uses a savory stir-fry sauce to coat the beef and vegetables and serve over rice. The sauce is cooked until shiny and balanced, seeping into the cabbage, softening and pairing perfectly with the rice for a comforting weeknight meal. For more dinner ideas using ground beef, check out our Ground Beef Recipes.
Why this recipe works
A dinner that’s healthy, requires minimal prep, and cooks in 15 minutes in one pan is a huge win in my book. Bonus points if the whole family likes it. This Ground Beef and Cabbage Stir Fry recipe ticks all the boxes.
- High in protein and satisfying: It’s packed with lean ground beef, making it a protein-rich dinner.
- Perfect for cabbage: Cabbage cooks quickly and absorbs the savory stir-fry sauce, giving each bite a good flavor without being heavy.
- Quick weeknight dinner: Everything is cooked in one pan, and the sauce comes together in minutes.
- Easy to prepare meals: It reheats well and retains its texture, making it great for leftovers or make-ahead lunches.
materials needed
Keep reading to learn more about the ingredients for this easy beef and cabbage stir-fry recipe. See recipe card below for exact measurements.
stir-fry sauce
- Low-sodium soy sauce or tamari For the salty umami flavor.
- broth or water Make the sauce thin and pourable to coat the beef and cabbage.
- Oyster Sauce and Hoisin Sauce It is a thick, slightly sweet, dark brown sauce commonly used in Asian cuisine.
- Mushroom or dark soy sauce: It is thicker than regular soy sauce, but if you don’t have it, use additional hoisin.
- roasted sesame oil For a rich and savory taste
- cornstarch Thicken the sauce.
stir-fry
- lean ground beef, Like sirloin or bison, it’s a huge time saver. No chopping or seasoning required
- Aromatic: Freshly grated ginger and finely chopped garlic
- sesame oil I’m going to grease the pan. You can also use avocado oil.
- vegetable: Shredded cabbage and finely chopped carrots. I used pre-chopped carrots from the grocery store. These carrots are thicker than the ones you grate at home, which adds an extra crunch.
- Chives: Cut off the green tops of the green onions for decoration.
How to make beef and cabbage stir-fry
This beef stir-fry cooks quickly, so make sure you have everything ready before you start cooking. See recipe card below for printable instructions.
- Make stir-fry sauce Mix all ingredients in a measuring cup.
- Cook the ground beef and spices. Place the meat in a large skillet and add the garlic and ginger. Transfer the mixture to a plate and wipe the pan clean with a paper towel.
- Stir-fry vegetables: Pour sesame oil into a hot skillet and cook the cabbage for a few minutes. Add the carrots and meat, add the sauce and cook for about 30 seconds.
Recipe Test Notes
I tested this recipe a few times, adjusting both the sauce and vegetable ratios. Cabbage shrinks as it cooks, so I increased the amount to prevent it from disappearing from the pan. Once cooked, the sauce was savory, rich, and beautifully balanced without being sweet. Especially when served over rice with plenty of cabbage. Grinding the beef well and adding the sauce at the end will help ensure everything has the right texture and flavor combination.
Variations and Tips
- Are there any mushrooms or dark soy sauce? Substitute with hoisin.
- Meat Options: You can also make a stir-fry with ground turkey or sliced skirt or flank steak. Cook the steaks for about 3 minutes on each side.
- Can I use coleslaw mix instead of fresh cabbage? Yes, it’s a great time-saving shortcut.
- Carrot Tips: If you didn’t buy pre-shredded carrots, quickly shred them with the julienne disc of a food processor.
- Add other vegetablesSuch as mushrooms, green peppers or pumpkin.
- Gluten Free Stir Fry: Use tamari instead of soy sauce, and look for gluten-free oyster sauce, hoisin, beef broth, and mushroom/dark soy sauce (or use extra GF hoisin).
- Make it spicy: Finish with sriracha, red pepper paste, red pepper oil, and red pepper powder.
5
16 minute
4
52 minute
6
28 minute
2
35 minute
save
- Refrigerated storage Leftovers for up to 4 days. You can store the rice and meat separately or put them together in a 2-cup container and take them to work.
- hang tightly You can roast them for up to 3 months. You can freeze the rice and meat together, or you can freeze the meat alone and cook the rice.
- Reheat: Thaw in the refrigerator and microwave until warm.
More Stir Fry Recipes You’ll Love
For more quick and easy dinner ideas, check out: Five Delicious Stir-fry Recipes To inspire your next meal!
produce: night soil
Serving Size: 1 a generous cup
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To make the sauce, combine all ingredients in a measuring cup and mix well. Set aside.
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Heat a large nonstick pan over medium heat and drizzle with oil. Add the ground beef and use a wooden spoon to break it into small pieces. Cook, stirring occasionally, until beef is browned and cooked through. Add garlic and ginger and cook for another 30 seconds until fragrant. Transfer beef to plate.
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Use a paper towel to wipe the pan clean, then place it back on the stove.
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Add sesame oil to a skillet over medium heat. Add cabbage. Cook, stirring occasionally, until cabbage is tender, about 2 to 3 minutes. Add the carrots and cooked ground beef to the skillet and stir to combine. Add sauce and stir to combine. Cook until the sauce coats the meat, 30 to 40 seconds. Remove from heat.
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Serve over rice and garnish with green onions and toasted sesame seeds.
Final step:
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** I used pre-chopped carrots from the supermarket. I like it to be a little thicker than the lattice so it adds a nice crunch.
clothing material: 1 a generous cup, calorie: 217 calorie, carbohydrate: 13 g, protein: 28.5 g, province: 5.5 g, Saturated Fat: 2 g, Cholesterol: 68 mg, sodium: 925.5 mg, fiber: 3 g, sugar: 5 g
