Name: Chinese Beef Cabbage Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound lean ground beef (90% lean or higher); ½ head green cabbage, sliced thin; 1 medium carrot, cut into thin strips; 1 tablespoon sesame oil; 3 garlic cloves, minced fine; 1 tablespoon fresh ginger, grated; 2 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon oyster sauce (optional); 1 teaspoon cornstarch mixed with 2 tablespoons water; ¼ teaspoon crushed red pepper flakes (optional); 2 green onions, sliced on the diagonal; Cooked jasmine or brown rice for serving (optional)

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Why You’ll Love This Recipe

This Chinese Beef Cabbage Stir Fry is a go-to for anyone needing a fast, satisfying meal without sacrificing flavor or health. It’s a one-pan wonder, making cleanup a breeze. The combination of lean beef and vibrant vegetables delivers on taste and nutrition, while the simple sauce brings it all together. Whether you’re cutting carbs or just looking for a fresh spin on dinner, this stir fry hits all the right notes.

Chinese Beef Cabbage Stir Fry

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Main Ingredients
1 pound lean ground beef (90% lean or higher)
½ head green cabbage, sliced thin
1 medium carrot, cut into thin strips
1 tablespoon sesame oil

Flavor Base
3 garlic cloves, minced fine
1 tablespoon fresh ginger, grated

Sauce Mix
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce (optional for extra flavor)
1 teaspoon cornstarch mixed with 2 tablespoons water
¼ teaspoon crushed red pepper flakes (if you like heat)

Finishing Touches
2 green onions, sliced on the diagonal
Cooked jasmine or brown rice for serving (optional)

Directions

Heat a skillet or wok over medium-high heat and add the sesame oil. The oil should shimmer when ready.
Add the ground beef, breaking it apart with a spatula. Cook for 5–7 minutes until browned. Drain any excess fat.
Stir in the minced garlic and grated ginger. Cook for about 1 minute until fragrant, being careful not to burn them.
Add the cabbage and carrot strips. Stir-fry for 4–5 minutes until the cabbage softens slightly but still retains some crunch.
Pour in the soy sauce, rice vinegar, and optional oyster sauce. Stir to combine all the ingredients well.
Add the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce slightly thickens and coats the mixture.
Remove from heat and sprinkle sliced green onions over the top. Serve hot, with or without rice depending on your preference.

Servings and timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Variations

Spicy Kick: Add more red pepper flakes or a splash of sriracha for added heat.
Low-Carb Version: Skip the rice and use cauliflower rice or enjoy the stir fry as-is.
Keto-Friendly: Swap soy sauce with coconut aminos and omit the cornstarch or use xanthan gum.
Vegetable Boost: Add mushrooms, bell peppers, snap peas, or broccoli for more variety and color.
Meat Alternatives: Use ground turkey or chicken as a leaner protein option.
Vegetarian Option: Substitute ground beef with crumbled tofu or plant-based ground meat.
Sauce Swap: Try hoisin sauce in place of oyster sauce for a sweeter twist.
Nutty Flavor: Drizzle with a bit of toasted sesame oil before serving for a richer aroma.
Topping Twist: Garnish with crushed peanuts or sesame seeds for extra crunch.
Meal Prep: Double the recipe and store leftovers for easy lunches throughout the week.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through, or microwave in 1-minute intervals, stirring in between. For best texture, avoid freezing as cabbage can become soggy after thawing.

FAQs

What type of cabbage is best for stir fry?

Green cabbage works perfectly due to its firmness and mild flavor, but you can also use Napa or savoy cabbage for a softer texture.

Can I use ground chicken instead of beef?

Yes, ground chicken is a great substitute and keeps the dish lean while still absorbing all the delicious flavors.

Is this recipe gluten-free?

Not by default, but you can use tamari or a gluten-free soy sauce and ensure all other sauces are gluten-free.

Can I make this dish ahead of time?

Absolutely. It’s a great meal prep option and reheats well for lunches or dinners throughout the week.

What if I don’t have oyster sauce?

You can omit it or substitute it with hoisin sauce or a splash of fish sauce for depth.

Can I make it spicier?

Yes, increase the red pepper flakes or add chili garlic sauce to the stir fry for extra heat.

What should I serve with this stir fry?

It pairs well with jasmine rice, brown rice, or cauliflower rice for a low-carb option.

How can I thicken the sauce without cornstarch?

Use arrowroot powder, tapioca starch, or reduce the sauce longer to naturally thicken it.

Is this dish freezer-friendly?

Not ideally. The texture of cabbage can suffer after freezing and reheating, so it’s best enjoyed fresh or from the fridge within a few days.

Can I add more vegetables to this dish?

Definitely. It’s versatile—try adding mushrooms, snap peas, or even baby corn for variety.

Conclusion

This Chinese Beef Cabbage Stir Fry is the perfect solution for a quick, healthy, and satisfying weeknight dinner. Packed with protein, full of flavor, and endlessly adaptable, it checks all the boxes whether you’re cooking for yourself or feeding a family. With minimal prep and maximum taste, it’s a dish you’ll come back to again and again.