Chinese Ground Beef and Cabbage Stir-Fry

Forget complicated recipes with endless steps; this dish comes together in under 30 minutes, making it a perfect weeknight lifesaver. You get tender, flavorful beef, perfectly cooked cabbage that still has a slight bite, all coated in a luscious, savory sauce with just a hint of sweetness. It’s packed with flavor, surprisingly satisfying, and uses ingredients you might already have on hand. If you’re looking for a quick, delicious, and budget-friendly meal that tastes way more complex than it is, look no further. Try it tonight—you won’t believe how simple this fantastic Chinese Ground Beef and Cabbage Stir-Fry truly is!

Ingredients:

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• 1 tbsp Cooking Oil (Vegetable, canola, or peanut oil work well)
• 1 lb Ground Beef (80/20 or 85/15 recommended for flavor)
• 3 cloves Garlic, minced
• 1 tbsp Ginger, freshly grated
• 1/2 medium head Cabbage, thinly sliced (about 6 cups) (Napa or Green Cabbage)
• 2 Green Onions, sliced (whites and greens separated)
• For the Stir-Fry Sauce:
  • 1/4 cup Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 1 tbsp Oyster Sauce (Optional, adds depth)
  • 1 tsp Sesame Oil
  • 1 tsp Granulated Sugar (or honey/maple syrup)
  • 1 tbsp Cornstarch
  • 2 tbsp Water
• Optional additions: Shredded carrots, sliced mushrooms, water chestnuts, red pepper flakes for heat.
• Universal Tip: Always prep your ingredients before starting to stir-fry (mise en place). The cooking process is fast!
• Universal Tip: Taste and adjust seasonings (soy sauce, sugar, sesame oil) at the end; factors like the saltiness of your soy sauce can vary.

Step-by-Step Instructions

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1. Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, optional oyster sauce, sesame oil, sugar, cornstarch, and water. Whisk until the cornstarch is fully dissolved. Why: Preparing the sauce first ensures it’s ready to go when the stir-fry needs it, preventing overcooking while you mix. The cornstarch needs to be dissolved in cool liquid to prevent lumps when it hits the hot pan.
2. Brown the Beef: Heat the cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Ensure the beef reaches a safe internal temperature; consulting food safety guidelines for ground beef is always wise. Drain off any excess grease, leaving about a tablespoon in the pan for flavor. Remove the beef from the skillet and set aside.The key to properly browning the beef lies in using high heat and avoiding overcrowding the pan. Overcrowding causes the beef to steam instead of sear, resulting in a less flavorful outcome. Work in batches if necessary to maintain high heat and achieve that desirable Maillard reaction, which contributes to the dish’s depth of flavor. Using a wok for this step is ideal because its sloped sides facilitate even cooking and allow you to easily toss the beef around.
3. Sauté Aromatics: Add the minced garlic, grated ginger, and the white parts of the green onions to the skillet. Stir-fry for about 30-60 seconds until fragrant. Why: Cooking the aromatics briefly in the hot oil releases their essential oils and builds the flavor base for the dish.When sautéing the aromatics, it’s crucial to monitor the heat closely to prevent burning. Burnt garlic and ginger can impart a bitter taste to the entire dish, so aim for a gentle sizzle that releases their fragrances without browning them excessively. Continuously stir the aromatics to ensure even cooking and prevent them from sticking to the pan. Consider adding a pinch of salt to help draw out moisture and enhance their flavors.
4. Cook the Cabbage: Add the sliced cabbage to the skillet. Stir-fry for 4-6 minutes, tossing frequently, until the cabbage is wilted but still slightly crisp (tender-crisp). If the pan seems dry, you can add a tablespoon of water or broth. Why: Stir-frying cabbage quickly over high heat cooks it through while maintaining some texture, preventing it from becoming mushy.The ideal cabbage texture in this stir-fry is tender-crisp, meaning it’s cooked through but still retains a slight bite. To achieve this, avoid overcooking the cabbage, which can result in a mushy consistency. Stir-fry the cabbage over medium-high heat, tossing it frequently to ensure even cooking. If the pan seems dry, adding a tablespoon of water or broth can help create steam and prevent the cabbage from sticking, but be careful not to add too much liquid, as this can also lead to a soggy texture.
5. Combine and Sauce: Return the cooked ground beef to the skillet with the cabbage. Give the prepared stir-fry sauce a quick whisk (cornstarch may settle) and pour it over the beef and cabbage mixture.
6. Thicken and Finish: Stir everything together continuously for 1-2 minutes, until the sauce bubbles and thickens, coating the beef and cabbage evenly. Why: The heat activates the cornstarch, thickening the sauce rapidly to create a glossy coating. Stir in the green parts of the green onions.The thickening of the sauce is a crucial step in achieving the perfect stir-fry consistency. Continuously stir the mixture as the sauce heats up to ensure the cornstarch is evenly distributed and doesn’t clump together. The sauce should thicken rapidly, coating the beef and cabbage in a glossy glaze. If the sauce doesn’t thicken properly, it could be due to insufficient heat or an improperly dissolved cornstarch slurry. Adding a bit more cornstarch mixed with cold water can help remedy this issue.
7. Serve: Remove from heat immediately and serve your delicious Chinese Ground Beef and Cabbage Stir-Fry hot.

Servings Ideas

Serving your Chinese Ground Beef and Cabbage Stir-Fry is all about complementing its savory flavors and satisfying textures. The most classic pairing is undoubtedly fluffy steamed rice. Jasmine rice offers a delicate floral aroma, while standard long-grain white rice provides a neutral base that soaks up the delicious sauce beautifully. For plating, mound the rice in a bowl and generously spoon the stir-fry over the top, letting the sauce drizzle down. Garnish with extra sliced green onions or a sprinkle of toasted sesame seeds for visual appeal and nutty flavor.

Alternatively, serve this ground beef and cabbage stir fry over noodles. Cooked egg noodles or even ramen noodles (discard the seasoning packet) work wonderfully, tossed directly with the stir-fry in the last minute of cooking to coat them thoroughly. For a lower-carb option, serve it alongside or over cauliflower rice or even sautéed zucchini noodles. You could also present it as part of a larger Asian-inspired meal, perhaps alongside some simple steamed broccoli or potstickers. Presentation-wise, a wide, shallow bowl often showcases stir-fries better than a plate. A final drizzle of chili garlic sauce or sriracha can add a welcome kick for those who like it spicy.

FAQs

What type of cabbage is best for Chinese Ground Beef and Cabbage Stir-Fry?Both Napa cabbage and regular green cabbage work well, offering slightly different results. Napa cabbage is more tender and cooks down faster, with a milder, slightly sweeter flavor. Green cabbage is crunchier and holds its shape more, offering a more robust texture and slightly peppery flavor. Choose based on your preference – Napa for softer, quicker results, green for more crunch. Savoy cabbage is another excellent option with its crinkled leaves.

Can I use a different type of ground meat?Absolutely! This Chinese Ground Beef and Cabbage Stir-Fry recipe is very adaptable. Ground turkey or ground chicken are leaner options that work beautifully. Ground pork is also a fantastic substitute, offering rich flavor that pairs well with Asian seasonings. Just ensure whichever ground meat you use is cooked through properly. You might find inspiration in other ground meat dishes like this Ground Turkey and Sweet Potato Skillet for adapting techniques.

How can I make this stir-fry spicy?Adding heat is easy! You can incorporate red pepper flakes along with the garlic and ginger for a foundational heat. Alternatively, add a teaspoon or more of sriracha, chili garlic sauce, or gochujang (Korean chili paste, for a slightly different flavor profile) to the stir-fry sauce before adding it to the pan. You can also offer hot sauce at the table for individual preference.

How do I store and reheat leftovers?Store leftover Chinese Ground Beef and Cabbage Stir-Fry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over medium-low heat, adding a splash of water or broth if it seems dry, until heated through. You can also microwave leftovers, but be mindful that the cabbage may soften further. Avoid overheating to maintain the best texture.

Can I add other vegetables to this stir-fry?Yes, definitely! This recipe is a great base for using up other vegetables you have on hand. Thinly sliced bell peppers (any color), shredded carrots, sliced mushrooms, broccoli florets, snow peas, or water chestnuts are all excellent additions. Add heartier vegetables like broccoli or carrots along with the cabbage, or quicker-cooking ones like bell peppers or snow peas towards the end of the cabbage cooking time.

Is this recipe gluten-free?To make this Chinese Ground Beef and Cabbage Stir-Fry gluten-free, simply substitute the regular soy sauce with gluten-free tamari or coconut aminos. Also, double-check that your oyster sauce (if using) is certified gluten-free, as some brands contain wheat. With these swaps, the dish becomes easily gluten-free.

My stir-fry sauce didn’t thicken properly, what went wrong?The most common reason is that the cornstarch wasn’t fully dissolved or the sauce wasn’t heated enough. Ensure the cornstarch is completely whisked into the cold liquid before adding it to the hot pan. Also, make sure the stir-fry is simmering when you add the sauce; the heat is necessary to activate the cornstarch’s thickening properties. If it’s still too thin, you can mix an extra teaspoon of cornstarch with 2 teaspoons of cold water, add it to the pan, and stir until thickened.

Conclusion

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This Chinese Ground Beef and Cabbage Stir-Fry is more than just a quick weeknight meal; it’s a versatile, flavorful dish that proves simple ingredients can create something truly satisfying. The combination of savory beef, tender-crisp cabbage, and a perfectly balanced sauce makes it a guaranteed crowd-pleaser. It’s economical, comes together incredibly fast, and is easily adaptable to your tastes and what you have in your pantry. If you’re exploring different ways to use ground meat beyond typical preparations, perhaps wondering can you use taco seasoning on chicken instead of beef, this stir-fry shows the wonderful adaptability of ground meat in various cuisines. For those interested in the meal’s components, you can explore typical nutrition information for stir-fried beef and cabbage.

Pro Tip: For an extra layer of umami, add 1-2 teaspoons of fermented black bean paste (doubanjiang, use cautiously as it can be spicy/salty) along with the garlic and ginger.

Pro Tip: Don’t slice the cabbage too thinly if you prefer it to retain more crunch after cooking. A medium shred (about 1/4-1/2 inch wide) is often ideal.

Consider these variations: Add a handful of chopped peanuts or cashews at the end for extra crunch. Stir in a beaten egg during the last minute of cooking, scrambling it into the mixture for an “egg roll in a bowl” vibe. A splash of rice vinegar added right before serving can brighten the flavors beautifully. Enjoy making this fantastic Chinese Ground Beef and Cabbage Stir-Fry your own!

Chinese Ground Beef and Cabbage Stir-Fry

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This Easy Chinese Ground Beef and Cabbage Stir-Fry is a quick, budget-friendly, and satisfying weeknight dinner made in under 30 minutes with minimal ingredients.

• Author: Kiera
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Chinese

Ingredients

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• 1 lb ground beef
• 1 small head of cabbage, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Chopped green onions and sesame seeds for garnish (optional)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add ground beef and cook until browned, breaking it apart as it cooks.
3. Stir in minced garlic and grated ginger, cook for 1-2 minutes until fragrant.
4. Add chopped cabbage and stir-fry for about 5-7 minutes until wilted but still crisp.
5. Pour in soy sauce, oyster sauce, sesame oil, and sugar. Stir to coat everything evenly.
6. Season with salt and pepper to taste.
7. Cook for another 2-3 minutes until everything is well combined and heated through.
8. Remove from heat and garnish with green onions and sesame seeds if desired.

Notes

You can substitute ground beef with ground turkey or chicken. Serve with rice or noodles for a complete meal.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 720mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 65mg

Keywords: ground beef, cabbage, stir-fry, easy dinner, Chinese