If you’re searching for a meal that’s packed with flavor, comes together in a snap, and delivers that crave-worthy combination of tender beef and crispy veggies, you’ve just found your new weeknight staple: Beef and Cabbage Stir Fry. This savory skillet wonder is a total crowd-pleaser, marrying ground beef with aromatic garlic and ginger, crunchy cabbage and carrots, and a glossy, tangy sauce. Not only is it wholesome and endlessly adaptable, but it’s also so delightfully easy that it practically begs for a spot in your regular rotation. Let’s dive in and discover how this simple dish can shake up your dinner routine!
Ingredients You’ll Need
The beauty of Beef and Cabbage Stir Fry lies in how a handful of everyday ingredients transform into something irresistible. Each component matters: from the deep flavor of beef to the colorful crunch of veggies, every bite matters.
- Ground Beef: Choose a lean option for less grease but maximum beefy flavor.
- Sesame Oil: This brings a toasty aroma and authentic Asian-inspired taste to your stir fry.
- Onion: Thinly sliced for sweetness and depth—red or yellow both work beautifully.
- Garlic: Three cloves go a long way in boosting the overall savory punch.
- Fresh Ginger: Grate it right in for a tangy bite and subtle warmth.
- Green Cabbage: The star veggie—slice it thin for perfect texture in each forkful.
- Carrots: Shredded carrots add color, sweetness, and crunch; they also cook super quickly.
- Low-Sodium Soy Sauce: It ties everything together without being overpowering or too salty.
- Rice Vinegar: A little tang balances out the richness and brightens all the flavors.
- Hoisin Sauce (optional): A touch of this gives a subtle sweetness and glossy finish; use if you like a thicker sauce.
- Crushed Red Pepper Flakes (optional): Sprinkle these in for a gentle heat if you love a kick.
- Green Onions: Sliced and sprinkled on top for a fresh, peppery contrast.
- Sesame Seeds: Just a pinch for nutty flavor and a pretty presentation.
How to Make Beef and Cabbage Stir Fry
Step 1: Sear the Beef
Heat the sesame oil in a large skillet or wok over medium-high heat until it shimmers. Add the ground beef and break it up with a spoon, spreading it out so it browns evenly and gets a little crispy on the edges. This step is all about developing deep, rich flavor—not just cooking the meat through. Give it about 5 to 7 minutes, and drain off any excess fat if needed.
Step 2: Aromatics in Action
With the beef cooked, toss in the thinly sliced onions, minced garlic, and grated ginger. This trio will immediately fill your kitchen with that signature stir fry aroma! Sauté for 2 to 3 minutes, stirring constantly, until the onions become translucent and the garlic and ginger release their fragrance without burning.
Step 3: Veggie Time
Next, pile in the green cabbage and shredded carrots. Don’t worry if your pan seems a little crowded—cabbage quickly cooks down. Stir everything well and let the veggies sauté for 5 to 6 minutes, just until they’re tender but still have that lovely crunch. This is where the color comes alive and the stir fry starts to look irresistible.
Step 4: Mix the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce (if using), and red pepper flakes. This blend takes only seconds but delivers the bold, balanced flavor that makes Beef and Cabbage Stir Fry sing. Adjust the red pepper flakes to your spice preference, or omit them for a milder meal.
Step 5: Bring It All Together
Pour the sauce evenly over the beef and veggies, then toss thoroughly so every piece gets a shiny, savory coat. Let everything cook together for another 2 to 3 minutes, just until the sauce thickens slightly and adheres to the stir fry. Remove from heat and get ready to serve up a skillet full of pure comfort.
How to Serve Beef and Cabbage Stir Fry
Garnishes
Top your Beef and Cabbage Stir Fry with a generous sprinkle of sliced green onions and sesame seeds—these finishing touches add pop, crunch, and a fresh, nutty flavor. If you’re feeling adventurous, a few extra red pepper flakes or a drizzle of toasted sesame oil can make each bowl even more irresistible.
Side Dishes
This stir fry is fantastic on its own, but it also loves good company! Pile it over fluffy jasmine rice, nutty brown rice, or your favorite cooked noodles for extra comfort. Want to keep things low-carb? Spoon it into a bowl and enjoy it as is, or pile it into crisp lettuce cups for a fresh twist.
Creative Ways to Present
If you’re serving a crowd or just want to shake things up, try dishing your Beef and Cabbage Stir Fry in hollowed out bell peppers or wrap it up in rice paper for quick Asian-inspired rolls. Leftovers make a standout filling for wraps, tacos, or on top of a crisp Asian-style salad the next day.
Make Ahead and Storage
Storing Leftovers
Let any remaining stir fry cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days. The flavors meld even further overnight, so don’t be surprised if tomorrow’s lunch tastes even better than dinner!
Freezing
Beef and Cabbage Stir Fry freezes surprisingly well. Portion cooled stir fry into freezer-safe containers or bags and label them. It will keep for up to 2 months. Just note that the veggies may soften a bit more after thawing, but the rich flavor will remain intact.
Reheating
For best results, reheat your stir fry in a skillet over medium heat with a splash of water or broth so it warms evenly and doesn’t dry out. Microwaving also works in a pinch—just microwave in 1-minute intervals, stirring each time, so everything heats through without becoming soggy.
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey, chicken, or pork all work beautifully here. You could even use thinly sliced steak for a more traditional stir fry feel—just adjust the cooking time to suit your protein.
Is this recipe gluten-free?
This dish can easily be made gluten-free by using gluten-free soy sauce or tamari and making sure your hoisin sauce (if using) is also gluten-free. Always double-check ingredient labels if dietary restrictions are a concern!
How can I make Beef and Cabbage Stir Fry spicier?
If you love bold heat, try adding extra red pepper flakes, a swirl of sriracha, or even fresh sliced chilies to your stir fry. Adjust to your spice comfort level and taste as you go.
What vegetables can I add or substitute?
This dish is wonderfully flexible! Try snap peas, bell peppers, mushrooms, or even a bag of coleslaw mix to speed up prep. Purple cabbage adds gorgeous color, too.
Can I prepare Beef and Cabbage Stir Fry ahead of time?
Definitely! You can chop all the veggies and mix the sauce up to a day ahead, then quickly cook everything when you’re ready. Or, make the whole stir fry, refrigerate, and reheat just before serving.
Final Thoughts
If you’re looking for a dish that’s fast, flexible, and full of flavor, give Beef and Cabbage Stir Fry a place at your dinner table. It’s wholesome enough for a busy weeknight but delicious enough to crave again and again—enjoy every bite!
Print
Beef and Cabbage Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Beef and Cabbage Stir Fry is a quick and flavorful dish that is perfect for a busy weeknight. Tender ground beef, crisp vegetables, and a savory sauce come together in this Asian-inspired meal that’s sure to become a family favorite.
Ingredients
For the Stir Fry:
- 1 pound ground beef
- 1 tablespoon sesame oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups green cabbage, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- Sesame seeds for garnish
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional)
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Heat sesame oil: Heat sesame oil in a large skillet or wok over medium-high heat.
- Cook ground beef: Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if needed.
- Add aromatics: Add the sliced onion, garlic, and ginger, and cook for 2–3 minutes until fragrant.
- Cook vegetables: Stir in the cabbage and carrots, and cook for 5–6 minutes until the vegetables are tender but still crisp.
- Make sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce (if using), and red pepper flakes.
- Combine everything: Pour the sauce into the skillet and toss everything to combine. Cook for an additional 2–3 minutes until heated through.
- Garnish and serve: Garnish with green onions and sesame seeds before serving.
Notes
- Serve over rice or noodles for a more filling meal.
- Use purple cabbage for added color or swap in bagged coleslaw mix for convenience.
- For a low-carb version, skip the rice and serve as-is.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
