Experience a flavorful twist on dinner with a vibrant, 20-minute stir-fry blending ground beef, shredded cabbage, aromatic garlic, ginger, and a hint of spice. This dish is a perfect example of a Cabbage Stir Fry that is quick, satisfying, and ideal for busy nights seeking a healthy yet indulgent meal.

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I recently made this Chinese Ground Beef and Cabbage Stir-Fry and it quickly became one of my favorite dinner ideas. I love how easy it is to put together in just 20 minutes, and it’s perfect for busy weeknights.

I start by browning 1 lb of ground beef which is full of protein, and then toss in 1/2 head of thinly sliced cabbage that adds a great crunch and lots of fiber. The garlic and ginger give it a amazing base flavor, while soy sauce, oyster sauce and rice vinegar blend together to create a savory garlic ginger sauce.

I also mix in a little sugar and red pepper flakes for a subtle kick and finish it off with a cornstarch mixture to thicken things up. Sometimes I add green onions for extra crunch.

This recipe is a healthy, easy Chinese cooking option that hits all the marks in both taste and nutrition.

Why I Like this Recipe

I like this recipe for a few reasons. First, its super fast and easy to make, which is a lifesaver when im in a rush. Second, i really dig the flavor combo – the garlic, ginger, and red pepper flakes give it a nice kick that’s both spicy and savory. Third, the crunch of the cabbage (and the green onions, if i use them) adds a fun texture that makes each bite interesting. Lastly, its a one-pan meal so clean up is a breeze on those busy nights.

Ingredients

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Ground Beef: Provides protein and flavor, 80% lean is best for balance of fat and taste.
Cabbage: Low-cal and high in fibre with vitamins; adds crunch and extra nutrition.
Garlic: Natural booster with antioxidants, it gives the dish a solid punch of flavor.
Fresh Ginger: Adds a zesty tang and helps digestion while offering a subtle spicy warmth.
Soy Sauce: Salty and rich in umami, deepening the savory profile of the meal.
Oyster Sauce: Slightly sweet, thick sauce that balances the savory tastes in this stir.

Ingredient Quantities

1 lb ground beef (80 percent lean is best)

1/2 head cabbage, thinly sliced (about 4 cups shredded)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 green onions, sliced (optional for extra crunch)

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1/2 teaspoon red pepper flakes (or more if you like it spicy)

1 teaspoon cornstarch mixed with 1 tablespoon water (to help thicken the sauce)

1 tablespoon sesame oil

2 tablespoons vegetable oil (for stirfrying)

Salt and pepper to taste

How to Make this

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1. Heat the vegetable oil in a large pan or wok over medium-high heat until it’s hot enough, then add the ground beef. Break it apart and cook until it’s browned and crumbly.

2. Once the beef is almost cooked through, toss in the minced garlic, grated ginger, and red pepper flakes. Stir it around for about a minute so the spices can bloom.

3. Now, add the sliced cabbage and optional green onions to the pan. Keep stirring everything together until the cabbage gets tender, which should take around 4 minutes.

4. Pour in the soy sauce, oyster sauce, rice vinegar, and sprinkle the sugar over the mix. Stir thoroughly to let all the flavors combine.

5. Mix in the cornstarch slurry (cornstarch mixed with water) to help thicken up the sauce. Keep stirring to avoid lumps.

6. Drizzle the sesame oil into the stir-fry and toss it all together to get that rich nutty flavor spread evenly.

7. Give a taste and add salt and pepper as needed, adjusting the seasoning until you’re happy with the flavor.

8. Let everything cook together a little longer—about one minute more—so the sauce ties the dish together well.

9. Turn off the heat and serve the stir-fry over a bed of rice while it’s still hot. Enjoy your meal!

Equipment Needed

1. A large pan or wok
2. A stove or cooktop
3. A wooden spatula or stirring spoon
4. A cutting board
5. A chef’s knife
6. A grater for ginger
7. A small mixing bowl for the cornstarch slurry
8. Measuring spoons and cups

FAQ

Q: Can I use a different type of meat instead of ground beef?

A: Yep, you can swap ground beef with ground pork or turkey. The flavors will change a bit but it'll still taste delish.

Q: Why use 80% lean beef for this recipe?

A: Using 80% lean beef gives you a good mix of flavor and moisture. The fat helps bind the sauce to the meat and cabbage.

Q: What does the cornstarch do in the recipe?

A: The cornstarch, mixed with water, helps thicken the sauce giving it a nice, glossy finish. If you skip it, the sauce might be a bit runny.

Q: How can I control the spice level?

A: Adjust the red pepper flakes to your own taste. If you like it hotter, add a little extra; if not, stick to the recipe amount.

Q: Can I make this dish ahead of time?

A: Sure, you can make it ahead. Just remember that reheating might change the texture of the cabbage a bit, so try to reheat gently.

Chinese Ground Beef And Cabbage Stir Recipe Substitutions and Variations

If you dont have ground beef, you can try using ground turkey or pork instead. They work pretty well in this recipe.
If you cant get a half head of cabbage, Napa cabbage or even shredded lettuce can be a decent substitute though the texture might be a bit different.
For soy sauce, tamari or coconut aminos are cool alternatives especially if you’re looking for a gluten free option.
If you are missing oyster sauce, you can mix a bit of hoisin sauce with a splash of soy sauce to get a similar savory flavor.
If you dont have vegetable oil for stirfrying, you could use canola oil or peanut oil instead. They both have a high smoke point and work fine.

Pro Tips

1. Make sure not to crowd your pan when browning the beef; if you add too much at once it can steam instead of sear and lose that nice flavor you want.
2. Be careful when you add the garlic and ginger to the meat; if you stir too slowly they might burn and leave a bitter taste, so keep stirring constantly.
3. If you like your cabbage to have a bit more crunch, try adding half of it later on in the cooking process so it doesn’t get too soft too fast.
4. Before you mix in the sauces and sugar, give them a quick stir in a small bowl so the flavors are evenly balanced when they hit the pan.