Description

A quick and flavorful Chinese ground beef and cabbage stir fry recipe, perfect for busy weeknights. Packed with vegetables and a savory sauce, it’s a simple yet satisfying meal that comes together in under an hour.

Ingredients

Scale

1 pound lean ground beef
1 tablespoon vegetable oil, or other neutral oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger if fresh isn’t available)
4 cups shredded cabbage (about ½ head of medium cabbage)
1 medium carrot, thinly sliced or julienned
1 red bell pepper, thinly sliced (optional, for color and extra sweetness)
Salt and freshly ground black pepper to taste
For the Sauce:
⅓ cup low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons water
1 tablespoon brown sugar (or honey/maple syrup)
1 teaspoon cornstarch
½ teaspoon sesame oil

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Instructions

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, 2 tablespoons of water, brown sugar, and cornstarch. Set aside.
2. Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout. Drain off any excess grease and season lightly with salt and pepper.
3. Sauté Aromatics: Add the thinly sliced onion to the skillet. Cook for 2-3 minutes until slightly softened. Add the minced garlic and grated ginger, and cook for another 30-60 seconds until fragrant, being careful not to burn the garlic.
4. Add Vegetables: Add the shredded cabbage, thinly sliced carrot, and optional red bell pepper to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
5. Combine and Sauce: Return the cooked ground beef to the skillet with the vegetables. Stir the sauce mixture again and pour it over the beef and vegetables. Stir everything together to coat.
6. Thicken the Sauce: Cook for another 1-2 minutes, stirring constantly, until the sauce has thickened and coats the ingredients.
7. Finish and Serve: Stir in the ½ teaspoon of sesame oil. Taste and adjust seasoning if needed. Serve immediately.

Notes

Allow the stir fry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat on the stovetop in a skillet over medium heat with a splash of water or soy sauce, or microwave in short intervals.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Chinese-inspired

Nutrition

Serving Size: 1 serving
Calories: Approx. 350-450 (varies based on leanness of beef and additions)
Sugar: Approx. 8-12g
Sodium: Approx. 800-1200mg (varies based on soy sauce)
Fat: Approx. 15-25g
Carbohydrates: Approx. 15-20g
Fiber: Approx. 3-5g
Protein: Approx. 25-30g