Chinese Ground Beef and Cabbage Stir-Fry – Recipes by Carol

There’s something deeply comforting about a stir-fry that comes together in minutes yet tastes like it’s been simmering with love all day. This Chinese Ground Beef and Cabbage Stir-Fry is one of those dishes—simple, hearty, and packed with flavor. I first discovered it on a chilly weeknight when my fridge was nearly bare, save for a half-head of cabbage and some ground beef. What unfolded was a revelation: tender beef, sweet cabbage, and a savory sauce that clung to every bite. Now, it’s a staple in my kitchen, and I’m thrilled to share it with you.

Ingredients You’ll Need

• 1 lb ground beef (85% lean) – The perfect balance of richness without being greasy. For a lighter option, try ground turkey or chicken.
• ½ large green cabbage, thinly sliced – Don’t skip the cabbage! It softens into sweet, buttery ribbons that soak up the sauce.
• 3 cloves garlic, minced – Because no stir-fry is complete without garlic’s aromatic punch.
• 1-inch knob of ginger, grated – Fresh ginger adds warmth and depth. In a pinch, ½ tsp ground ginger works too.
• 2 tbsp soy sauce – I prefer low-sodium to control the saltiness, but any soy sauce will do.
• 1 tbsp oyster sauce – The secret umami booster! Vegetarian? Swap in hoisin sauce.
• 1 tsp sesame oil – Just a drizzle at the end for that nutty fragrance.
• 2 green onions, sliced – For a fresh, colorful finish.
• 1 tbsp vegetable oil – A neutral oil with a high smoke point for stir-frying.

Let’s Get Cooking

1. Prep your ingredients. Thinly slice the cabbage, mince the garlic, grate the ginger, and slice the green onions. Stir-fries move fast, so having everything ready is key!
2. Brown the beef. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the ground beef, breaking it up with a spatula. Cook until no pink remains, about 5 minutes. Drain any excess fat if needed.
3. Add the aromatics. Toss in the garlic and ginger, stirring for just 30 seconds until fragrant. Be careful not to burn them—they’ll turn bitter.
4. Incorporate the cabbage. Pile in the sliced cabbage and stir-fry for 3–4 minutes until it begins to wilt but still has a slight crunch. I like to cover the pan briefly to speed up the softening.
5. Season and finish. Pour in the soy sauce and oyster sauce, tossing everything to coat evenly. Remove from heat and drizzle with sesame oil. Garnish with green onions, and voilà—dinner is served!

Tip: If your skillet feels crowded, work in batches. Overcrowding steams the ingredients instead of giving them that perfect sear.

There’s something so comforting about the sizzle of ground beef hitting a hot wok, mingling with the earthy sweetness of cabbage. This Chinese Ground Beef and Cabbage Stir-Fry is one of those dishes that feels like a warm hug—simple, satisfying, and packed with flavor. Whether you’re cooking for a busy weeknight or just craving something hearty, this recipe is a winner.

Pro Tips, Variations, and Substitutions

Want to make this dish even more delicious? Here are some tips and tricks to elevate your stir-fry:

• Use high heat: Stir-fries cook quickly, so keep that wok or pan hot to lock in the flavors and textures.
• Swap the protein: Not a beef fan? Ground chicken, turkey, or even tofu crumbles work beautifully.
• Add extra veggies: Toss in some shredded carrots, bell peppers, or mushrooms for extra color and nutrition.
• Adjust the sauce: Like it spicy? Add a dash of chili oil or red pepper flakes. Prefer it sweeter? A teaspoon of honey balances the savory notes.

What to Serve It With

This stir-fry is incredibly versatile and pairs well with so many sides. Here are a few favorites:

• Steamed rice: A classic choice that soaks up all the delicious sauce.
• Noodles: Toss it with lo mein or rice noodles for a heartier meal.
• Quick pickles: A tangy cucumber or radish pickle adds a refreshing crunch.
• Simple soup: A light miso or egg drop soup rounds out the meal perfectly.

Storage and Reheating Tips

Leftovers? No problem! This dish keeps well and tastes just as good the next day.

• Storage: Let the stir-fry cool completely before transferring it to an airtight container. It’ll stay fresh in the fridge for up to 3 days.
• Reheating: Warm it up in a skillet over medium heat with a splash of water or broth to revive the flavors. A microwave works too—just cover and heat in short bursts, stirring in between.
• Freezing: While you can freeze it, cabbage tends to soften upon thawing. If you do freeze it, reheat gently to preserve the texture.

Frequently Asked Questions

Can I use pre-shredded cabbage?
Absolutely! Pre-shredded cabbage saves time, but if you have a head of cabbage, slicing it thinly yourself ensures the freshest texture.

Is there a gluten-free option?
Yes! Swap the soy sauce for tamari or coconut aminos to keep it gluten-free without sacrificing flavor.

Can I make this ahead of time?
While it’s best fresh, you can prep the ingredients in advance—just store the cabbage and beef separately and cook when ready.

What if I don’t have a wok?
No worries! A large skillet or frying pan works just fine. The key is to keep the heat high and stir frequently.

Final Thoughts

This Chinese Ground Beef and Cabbage Stir-Fry is more than just a meal—it’s a reminder of how simple ingredients can come together to create something truly special. Whether you’re cooking for family or just treating yourself, this dish is sure to bring comfort and joy to your table. So grab your wok, turn up the heat, and let the magic happen. Happy cooking!