Chinese Ground Beef and Cabbage Stir-Fry Recipe

If you’re in the mood for a delicious, satisfying meal that comes together in a flash, you’re about to fall in love with Chinese Ground Beef and Cabbage Stir-Fry. This dish has all the hallmarks of a true weeknight hero—savory ground beef, sweet and crunchy cabbage, and a glossy, deeply flavorful sauce that tastes like you spent hours on it (spoiler: you didn’t!). Whether you need something quick, crave-worthy, and full of veggies, or just want to clean out your fridge with a little Asian-inspired flair, this stir-fry is your answer. It’s one of those rare recipes that’s both comfortingly familiar and a little bit special, perfect for sharing with friends or making ahead for a few days’ lunches.

this Recipe

Ingredients You’ll Need

What makes Chinese Ground Beef and Cabbage Stir-Fry so delightful is how the simplest ingredients come together to create magic in a pan. Each component plays its part beautifully, balancing hearty, fresh, and savory notes while giving you just the right textures with every bite.

• Ground Beef: Lean or regular—either works! It cooks fast, absorbs sauces beautifully, and brings rich flavor.
• Green Cabbage: Opt for a firm, crisp head; its natural sweetness is released as it cooks while still keeping a lovely bite.
• Garlic: Freshly minced garlic blooms in hot oil, infusing the entire dish with irresistible aroma.
• Ginger: A touch of freshly grated ginger brightens up the dish and gives it a signature zing.
• Soy Sauce: The salty, umami backbone—use a good-quality soy sauce for depth of flavor.
• Oyster Sauce: Adds a touch of sweetness and glossiness to make the stir-fry restaurant-worthy.
• Sesame Oil: Just a drizzle at the end delivers an earthy, toasty finish that lingers on your palate.
• Green Onions: Sliced for color and a pop of flavor—save some to sprinkle on top for a fresh finish.
• Vegetable Oil: For high-heat cooking and achieving perfectly seared beef.
• Rice Vinegar: A splash to balance richness with brightness—don’t skip this touch!
• Sugar: Just a pinch to round out the flavors and highlight the cabbage’s sweetness.
• Black or White Pepper: Freshly cracked for a gentle kick and that final savory note.

How to Make Chinese Ground Beef and Cabbage Stir-Fry

Step 1: Prep All Ingredients

Before you start cooking, slice, dice, and measure everything. Because Chinese Ground Beef and Cabbage Stir-Fry comes together quickly, having all your cabbage chopped, aromatics minced, and sauces ready guarantees a stress-free stir-fry experience. A little prep makes the whole process feel effortless.

Step 2: Brown the Ground Beef

Heat a large skillet or wok over medium-high heat and add a splash of vegetable oil. When the oil shimmers, crumble in the ground beef. Let it sit undisturbed until the undersides caramelize, then break it apart and stir until it’s fully browned, with slightly crispy edges for maximum flavor. Drain off any excess fat if necessary, but leave a little for richness.

Step 3: Sauté Aromatics

Push the beef to one side of the pan and add the minced garlic and ginger to the empty side. Let them sizzle for 30 seconds until aromatic but not burned; this infuses the oil and the beef with classic Asian flavors that set this Chinese Ground Beef and Cabbage Stir-Fry apart.

Step 4: Stir-Fry the Cabbage

Toss in the sliced cabbage and half of the green onions. Increase the heat and stir-fry briskly, mixing everything together so the cabbage softens slightly but still maintains a vibrant crunch. The cabbage will shrink as it cooks, soaking up those savory juices without losing its lovely texture.

Step 5: Add Sauces and Seasonings

Pour in the soy sauce, oyster sauce, rice vinegar, a dash of sugar, and your preferred amount of black or white pepper. Stir everything to coat evenly, letting the sauce bubble and reduce just enough to hug each bite. Finish with a quick drizzle of sesame oil for that signature nutty fragrance.

Step 6: Garnish and Serve

Remove from the heat and taste; adjust seasoning if needed. Sprinkle remaining green onions over the top, and your Chinese Ground Beef and Cabbage Stir-Fry is ready to impress. Serve it hot—each bite will be irresistibly satisfying!

How to Serve Chinese Ground Beef and Cabbage Stir-Fry

Garnishes

The finishing touches can really elevate this dish! Try a scattering of toasted sesame seeds, a handful of fresh cilantro, or an extra splash of sesame oil. Chopped chilies or chili flakes add heat, while more green onions add brightness and crunch. Your Chinese Ground Beef and Cabbage Stir-Fry will look as good as it tastes.

Side Dishes

Though this stir-fry is a star on its own, it also pairs beautifully with steamed jasmine rice, fluffy brown rice, or even a simple fried rice if you’re in the mood. For a lower-carb option, serve over cauliflower rice or tucked into lettuce cups. A quick cucumber salad or miso soup rounds out the meal perfectly.

Creative Ways to Present

For a fun twist, pile Chinese Ground Beef and Cabbage Stir-Fry into lettuce wraps or serve over thick rice noodles. If you want a quick lunch, pack it into meal-prep containers with rice and extra veggies. Or try it as a filling for savory pancakes or stuffed buns for a playful homemade takeout vibe!

Make Ahead and Storage

Storing Leftovers

Allow your stir-fry to cool completely before transferring it to an airtight container. It will keep well in the fridge for up to three days, making it a fantastic meal prep option for busy weeks. The flavors will deepen and marry as it sits, so leftovers can be even more delicious!

Freezing

Yes, you can freeze Chinese Ground Beef and Cabbage Stir-Fry! Portion it into freezer-safe containers or resealable bags, squeezing out excess air to prevent freezer burn. It keeps best for up to one month. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in a skillet over medium heat, stirring frequently until warmed through. If the stir-fry seems dry, add a splash of water or broth to help loosen the sauce and restore freshness. Microwaving also works—just cover the container and heat in short bursts, stirring in between.

FAQs

Can I use a different meat instead of beef?

Absolutely! Ground pork, turkey, chicken, or even a plant-based ground meat substitute all work well. Just keep an eye on cooking times, as leaner meats may cook faster or need a drizzle of extra oil for juiciness.

Is Chinese Ground Beef and Cabbage Stir-Fry gluten-free?

The basic recipe calls for regular soy sauce and oyster sauce, both of which often contain gluten. For a gluten-free version, use tamari or coconut aminos and make sure to choose gluten-free oyster sauce—or simply omit it.

Can I add other vegetables?

Certainly! This stir-fry is very flexible. Try adding thinly sliced carrots, bell peppers, snap peas, or mushrooms along with the cabbage. Just be sure to slice everything thinly so it cooks evenly with the beef and cabbage.

How do I keep the cabbage crisp?

The key is high heat and quick cooking. Don’t overcrowd the pan—if needed, cook the cabbage in batches. Stir-fry the veggies just until they’re crisp-tender; they should still have a little snap for perfect texture.

What if I like it spicy?

No problem! Add a teaspoon of chili garlic sauce, crushed red pepper, or fresh chopped chilies along with the aromatics, or drizzle with your favorite hot sauce before serving. This Chinese Ground Beef and Cabbage Stir-Fry is easy to adjust to your spice preference.

Final Thoughts

If you’re searching for a go-to meal that’s as effortless as it is delicious, Chinese Ground Beef and Cabbage Stir-Fry might just be your new favorite. There’s so much to love in every bite—savory, saucy, and packed with veggies. Give it a try and get ready to crave it all over again; I promise, this is one you’ll return to week after week!

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