Chinese Ground Beef and Cabbage Stir-Fry – Fast, Flavorful, and Budget-Friendly

This Chinese Ground Beef and Cabbage Stir-Fry is a quick, protein-rich dinner that’s ready in under 30 minutes and delivers satisfying flavor with minimal effort. Inspired by classic Chinese home-style cooking, this dish combines tender ground beef, crisp cabbage, and a savory garlic-ginger soy sauce, all stir-fried to perfection. It’s a one-pan meal that’s high in protein, low in cost, and easily customizable to your taste or dietary needs.

Whether you’re feeding a hungry family, stocking up your meal prep containers, or craving a clean and comforting takeout-style meal, this stir-fry belongs in your weekly rotation.

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Ingredients Overview: Flavor, Texture, and Simplicity

This recipe uses familiar ingredients that come together quickly. Each component contributes to flavor, texture, or nutritional balance.

Ground Beef:

• Lean ground beef (85%–90%) – Provides richness and protein. The fat adds flavor, but not so much that it becomes greasy.

• Salt & white pepper – Simple seasonings to enhance the beef without overpowering the sauce.

Vegetables:

• Green cabbage – Adds crunch, natural sweetness, and fiber. Cooks quickly while keeping its texture.

• Green onions – Offer sharpness and color.

• Garlic & ginger – Foundational aromatics in Chinese cooking. Use fresh for the best flavor.

• Carrots (optional) – Add color and sweetness if you want to bulk up the dish.

Stir-Fry Sauce:

• Soy sauce – The main salty umami base. Use low-sodium if preferred.

• Oyster sauce – Adds depth and that signature Chinese stir-fry savoriness.

• Sesame oil – Finishes the dish with nutty aroma.

• Shaoxing wine (or dry sherry) – Traditional Chinese cooking wine that lifts and rounds the flavor.

• Cornstarch slurry – Thickens the sauce and gives it a glossy coating.

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Step-by-Step Instructions: Stir-Fry Like a Pro

This dish comes together fast, so prep your ingredients before you start cooking. Stir-fries are best when cooked hot and quickly.

1. Prep the Sauce

In a small bowl, mix:

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp Shaoxing wine

• 1 tsp sesame oil

• 1 tsp sugar (optional for balance)

• 1 tsp cornstarch mixed with 2 tbsp water (to thicken)

Set aside.

2. Brown the Ground Beef

Heat a large skillet or wok over medium-high heat. Add 1 tbsp oil. Add the ground beef and break it up with a spatula.

Cook for 4–6 minutes until browned and slightly crispy in spots. Season with a pinch of salt and white pepper. Remove from pan and drain excess fat if necessary. Set aside.

3. Sauté Aromatics

In the same pan, add a bit more oil if needed. Sauté minced garlic and ginger (about 1 tbsp each) for 30–60 seconds until fragrant, stirring constantly.

Add chopped green onions and cook another 30 seconds.

4. Add Cabbage and Veggies

Toss in thinly sliced green cabbage (about 4 packed cups). Stir-fry for 4–5 minutes, until softened but still crisp-tender. Add shredded carrots if using.

The cabbage should wilt but retain some bite—don’t overcook.

5. Combine Everything

Return the cooked beef to the pan and pour in the prepared sauce. Stir everything together and cook for 2–3 more minutes, allowing the sauce to thicken and coat the beef and veggies evenly.

Taste and adjust seasoning—add a splash more soy sauce or a dash of vinegar if needed.

6. Serve

Serve hot over steamed jasmine rice, brown rice, or cauliflower rice. Garnish with extra green onions or sesame seeds.

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Tips, Variations, and Substitutions

Expert Stir-Fry Tips:

• High heat is essential: Use a wok or large skillet and avoid overcrowding.

• Pre-slice everything: Stir-fries move fast, so have all ingredients prepped before you start.

• Use freshly ground white pepper: It gives that distinctive Chinese restaurant flavor.

Variations:

• Spicy version: Add chili garlic sauce, red pepper flakes, or a sliced red chili.

• Low-carb: Skip the rice and serve over cauliflower rice or shredded lettuce wraps.

• More veggies: Add mushrooms, bell peppers, or baby bok choy.

• With noodles: Toss in cooked rice noodles or lo mein-style egg noodles for a hearty variation.

Ingredient Swaps:

• Ground turkey or chicken – Leaner options that still work well with the sauce.

• Purple cabbage – Adds visual flair and similar texture.

• Tamari or coconut aminos – For a gluten-free alternative to soy sauce.

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Serving Ideas & Occasions

This stir-fry is perfect for weeknights, packed lunches, or when you want a takeout-style dish without the grease or MSG.

Serve With:

• Steamed jasmine or brown rice

• Cauliflower rice for a lower-carb meal

• Noodles tossed with sesame oil and scallions

• Crispy tofu on the side for extra protein

Great For:

• Meal prep – Stays flavorful and reheats well throughout the week.

• Quick dinners – From fridge to table in under 30 minutes.

• Family meals – Kid-friendly and easy to adjust spice levels.

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Nutritional & Health Notes

This dish offers balanced macros and a lighter take on traditional Chinese stir-fries:

• High in protein – Ground beef fuels muscle maintenance and satiety.

• Fiber-rich – Thanks to cabbage and optional carrots.

• Lower sodium – Use low-sodium soy sauce and watch oyster sauce portions.

• Healthy fats – Olive oil or avocado oil works well if sesame oil isn’t available.

• No deep-frying – Less oil and lighter on digestion compared to takeout.

For an even healthier version:

• Choose extra-lean ground beef or ground chicken.

• Add more cabbage to increase volume and fiber.

• Reduce sugar or omit if not needed for balance.

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Frequently Asked Questions

1. Can I make this dish ahead of time?

Yes. It keeps well in the fridge for up to 4 days. Reheat gently in a pan or microwave. Great for lunch meal prep.

2. What kind of cabbage works best?

Green cabbage is classic—it’s sturdy and holds up well to stir-frying. Napa cabbage can also be used for a more tender texture.

3. Is oyster sauce necessary?

It adds depth, but you can skip it or replace it with hoisin sauce or more soy sauce if needed. For a vegetarian option, use mushroom sauce.

4. Can I freeze this dish?

It can be frozen, though the cabbage may soften a bit more after thawing. Freeze in portions for up to 2 months.

5. Is this dish gluten-free?

Use gluten-free tamari instead of soy sauce and double-check the oyster sauce (some brands contain wheat). Then yes, it can be gluten-free.

6. How do I make it vegetarian?

Use crumbled tofu, tempeh, or a plant-based ground meat alternative. The flavors still work beautifully.

7. What oil is best for stir-frying?

Use neutral, high-smoke-point oils like avocado oil, grapeseed oil, or refined peanut oil. Save sesame oil for finishing touches.

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