Description
Quick and easy ground beef and cabbage stir-fry, packed with flavor from ginger, garlic, and a savory soy sauce-based sauce. A simple weeknight meal that’s customizable and delicious!
Ingredients
Scale
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 medium head of cabbage, shredded (about 6–8 cups)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons vegetable oil (or canola oil)
- Salt and pepper to taste
- Optional toppings: sesame seeds, chopped green onions
Instructions
- Prepare Ingredients: Shred cabbage, chop onion, mince garlic and ginger. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and red pepper flakes (if using).
- Cook Ground Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and break it up with a spoon or spatula. Cook until browned and cooked through, about 5-7 minutes. Drain off any excess grease. Season with salt and pepper to taste. Set aside.
- Stir-Fry Cabbage and Aromatics: Add the remaining 1 tablespoon of vegetable oil to the same skillet or wok. Heat over medium-high heat. Add chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and ginger and cook for about 1 minute, or until fragrant. Add shredded cabbage and stir-fry until tender-crisp, about 5-7 minutes.
- Combine and Finish: Add cooked ground beef back to the skillet with the cabbage. Stir to combine. Pour the sauce over the ground beef and cabbage. Stir well to coat everything evenly with the sauce. Cook for another 2-3 minutes, or until the sauce has thickened and the stir-fry is heated through. Taste and adjust seasonings as needed.
- Serve: Serve hot as is, or over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Add other vegetables: Feel free to add other vegetables to the stir-fry, such as carrots, bell peppers, mushrooms, or broccoli. Just add them to the skillet along with the cabbage and stir-fry until they are tender-crisp.
- Use different protein: If you don’t have ground beef, you can use ground turkey, ground chicken, or even tofu. Just adjust the cooking time accordingly.
- Make it vegetarian: To make this stir-fry vegetarian, omit the ground beef and add extra vegetables or tofu. You can also use a vegetarian oyster sauce for added flavor.
- Adjust the spice level: If you don’t like spicy food, omit the red pepper flakes. If you like it spicier, add more red pepper flakes or a dash of sriracha sauce.
- Add a thickening agent: If you prefer a thicker sauce, you can add a cornstarch slurry to the stir-fry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk until smooth. Add the slurry to the stir-fry during the last minute of cooking and stir until the sauce thickens.
- Meal Prep Friendly: This recipe is great for meal prepping. Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes