Beef and Cabbage Stir Fry (Easy Weeknight Dinner)
If you have ground beef in the fridge, this quick beef and cabbage stir-fry with a savory sauce is an easy, high-protein dinner to serve over rice.
Ground Beef Cabbage Stir Fry
If you have a package of ground beef and aren’t sure what to make, this ground beef and cabbage stir-fry is a great place to start. It’s similar to my egg roll bowl, but with a different approach and end result. Instead of a dry-style skillet meant to be eaten on its own, this version uses a savory stir-fry sauce that coats the beef and vegetables and is meant to be enjoyed over rice. The sauce cooks down until glossy and balanced, soaking into the cabbage as it softens and pairing perfectly with the rice for a comforting, weeknight-friendly meal. For more dinner ideas that use ground beef, check out my ground beef recipes.
Ingredients You’ll Need
Keep reading to learn more about the ingredients in this easy beef and cabbage stir fry recipe. See the recipe card below for the exact measurements.
Stir Fry Sauce
- Low-sodium Soy Sauce or Tamari for salty umami flavor.
- Beef broth or water thins the sauce, making it pourable so it coats the beef and cabbage.
- Oyster Sauce and Hoisin Sauce are thick, slightly sweet, dark-brown sauces commonly used in Asian recipes.
- Mushroom or Dark Soy Sauce: They’re richer than regular soy sauce, but if you don’t have them, use extra hoisin.
- Toasted Sesame Oil for rich, nutty flavor
- Cornstarch thickens the sauce.
Stir Fry
- Lean Ground Beef, like sirloin or bison, is a major timesaver. No slicing or marinating required
- Aromatics: Freshly grated ginger and finely chopped garlic
- Sesame Oil to grease the pan. You can also use avocado oil.
- Vegetables: Sliced napa cabbage and shredded carrots. I used pre- shredded carrots from the grocery store, which are thicker than those I would grate at home, adding a nice crunch.
- Scallions: Slice the green tops of scallions for garnish.
How to Make Beef and Cabbage Stir Fry
This beef stir fry cooks quickly, so make sure everything is out and ready before you start cooking. See the recipe card at the bottom for printable directions.
- Make the stir-fry sauce by whisking all the ingredients together in a measuring cup.
- Cook the ground beef and aromatics: Brown the meat in a large skillet, then add the garlic and ginger. Transfer the mixture to a plate and wipe the pan clean with a paper towel.
- Sauté the vegetables: Pour the sesame oil into the hot skillet and cook the cabbage for a few minutes. Add the carrots and meat, then the sauce, and cook for about 30 seconds.
Recipe Testing Notes
I tested this recipe a few times to dial in both the sauce and the vegetable ratio. Cabbage shrinks significantly as it cooks, so I increased the amount to make sure it didn’t disappear in the pan. Once cooked, the sauce balanced beautifully—savory and rich, not sweet—especially when paired with plenty of cabbage and served over rice. Browning the beef well and adding the sauce at the end helped everything come together with the right texture and flavor.
Variations and Tips
- No mushroom or dark soy sauce? Substitute hoisin.
- Meat options: You could also make this stir fry with ground turkey or sliced skirt or flank steak. Cook the steak for about 3 minutes on each side.
- Can I use coleslaw mix instead of fresh cabbage? Yes, it’s a great shortcut to save time.
- Carrot tip: If you don’t buy pre-shredded carrots, you can quickly shred them with a food processor’s shredding disc.
- Add other vegetables, such as mushrooms, bell peppers, or zucchini.
- 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 it off with sriracha, gochujang, chili oil, or red pepper flakes.
Storage
- Refrigerate leftovers for up to 4 days. You can store the rice and meat separately or pack them together in 2-cup containers to take to work.
- Freeze the stir fry for up to 3 months. You can freeze the rice and meat together, or freeze just the meat and make fresh rice before eating.
- Reheat: Thaw in the fridge and microwave until warm.
More Stir Fry Recipes You’ll Love
For more fast and easy dinner ideas, check out these five delicious stir-fry recipes to inspire your next meal!
Yield: servings
Serving Size: 1 generous cup
To make the sauce, add all of the ingredients to a measuring cup and whisk to combine. Set aside.
Heat a large nonstick pan over medium-high heat and spray with oil. Add the ground beef and use a wooden spoon to break it up into small pieces. Cook, stirring occasionally until the beef is browned and cooked through. Add the garlic and ginger and cook 30 seconds more, until fragrant. Transfer the beef to a plate.
Use a paper towel to wipe the pan clean then return it to the stove.
Add the sesame oil to the hot skillet over medium heat. Add the cabbage. Cook, stirring occasionally, until the cabbage is just tender, about 2 to 3 minutes. Add the carrot and cooked ground beef to the skillet and stir to incorporate. Add the sauce and stir to combine. Cook for 30 to 40 seconds, until the sauce is coating the meat well. Remove from heat.
Serve over rice and garnish with scallions and toasted sesame seeds.
Last Step:
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** I used pre shredded carrots from the grocery store. I like that they’re a little thicker than grating so they add a nice crunch
Serving: 1 generous cup, Calories: 217 kcal, Carbohydrates: 13 g, Protein: 28.5 g, Fat: 5.5 g, Saturated Fat: 2 g, Cholesterol: 68 mg, Sodium: 925.5 mg, Fiber: 3 g, Sugar: 5 g
