This healthy Chinese ground beef and cabbage stir fry is fast, flavorful, and satisfying. It brings together tender beef, crisp cabbage, and a rich stir fry sauce in just 25 minutes. Whether I’m short on time or just craving something delicious and easy, this stir fry hits the spot every time.
Why You’ll Love This Recipe
I love how quick and versatile this dish is. It uses simple ingredients that I often already have on hand. It’s naturally gluten-free, high in protein, and low in carbs, making it perfect for a nourishing weeknight dinner. The savory-sweet sauce clings to the beef and cabbage, delivering irresistible flavor in every bite.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound lean ground beef (90/10 or 93/7)
1 tablespoon sesame oil
4 cups green cabbage, shredded (about half a medium head)
1 cup carrots, julienned or shredded
4 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon honey (or substitute with maple syrup)
1 teaspoon sriracha or chili garlic sauce (optional, for heat)
1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
directions
I start by heating sesame oil in a large skillet or wok over medium-high heat.
I add the ground beef and cook it for 5–6 minutes, breaking it apart as it browns. Once fully cooked, I drain any excess fat if needed.
I stir in the garlic, ginger, and the white parts of the green onions. I cook for 1–2 minutes until fragrant.
I toss in the shredded cabbage and carrots and stir fry for about 5 minutes until the vegetables are slightly tender but still crisp.
In a small bowl, I whisk together soy sauce, rice vinegar, hoisin sauce, honey, and sriracha.
I pour the sauce into the pan and stir to coat everything evenly.
I add the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens slightly.
I remove from heat and top with the green parts of the green onions before serving.
Servings and timing
This recipe serves 4 people and takes only 25 minutes total—about 10 minutes for prep and 15 minutes for cooking. It’s perfect for a quick weeknight meal.
Variations
Sometimes I switch things up by using ground turkey or chicken instead of beef. I also like adding bell peppers or snap peas for extra color and crunch. If I want it saucier, I double the sauce ingredients. For a low-carb meal, I serve it as-is, but it also tastes great over rice or noodles.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I use the microwave or warm it in a skillet over medium heat until hot. If it thickens too much in the fridge, I add a splash of water or broth to loosen it up.
FAQs
How can I make this dish spicier?
I add extra sriracha, red pepper flakes, or fresh chili for more heat.
Can I use pre-shredded cabbage?
Yes, I often use pre-shredded cabbage to save time—it works just as well.
What’s a good substitute for hoisin sauce?
If I don’t have hoisin, I mix a bit of soy sauce, peanut butter, and a dash of honey to mimic the flavor.
Is this recipe good for meal prep?
Absolutely. I make a double batch and portion it out for the week. It reheats really well.
Can I make it vegetarian?
Yes, I swap the beef for crumbled tofu or a plant-based ground meat alternative.
Conclusion
This healthy Chinese ground beef and cabbage stir fry is one of my favorite go-to meals. It’s fast, flavorful, and packed with protein and veggies. I can easily make it my own with variations, and it always delivers big on taste with minimal effort.
A quick, healthy Chinese-style stir fry featuring lean ground beef, crisp cabbage, and a savory-sweet sauce. Ready in just 25 minutes, it’s perfect for a flavorful, protein-packed weeknight dinner.
Ingredients
1 pound lean ground beef (90/10 or 93/7)
1 tablespoon sesame oil
4 cups green cabbage, shredded (about half a medium head)
1 cup carrots, julienned or shredded
4 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon honey (or substitute with maple syrup)
1 teaspoon sriracha or chili garlic sauce (optional)
1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
Heat sesame oil in a large skillet or wok over medium-high heat.
Add ground beef and cook for 5–6 minutes, breaking it apart as it browns. Drain excess fat if needed.
Stir in garlic, ginger, and the white parts of the green onions. Cook for 1–2 minutes until fragrant.
Add shredded cabbage and carrots; stir fry for about 5 minutes until slightly tender but still crisp.
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, honey, and sriracha.
Pour the sauce into the skillet and stir to coat all ingredients.
Add cornstarch slurry and cook for another 1–2 minutes until the sauce thickens slightly.
Remove from heat and top with the green parts of the green onions before serving.
Notes
Use ground turkey or chicken for a lighter version.
Add bell peppers or snap peas for extra color and texture.
Double the sauce ingredients for a saucier stir fry.
Serve over rice or noodles, or enjoy on its own for a low-carb meal.
