Tasty Ground Beef Stir-Fry

This filling ground beef cabbage stir-fry has been my go-to dinner fix when I'm short on time but want something nourishing and tasty. When savory beef meets crunchy cabbage, you get a well-rounded dish that has my family always asking for more.

I threw this dish together during one hectic week when I needed to use up cabbage from our weekly farm share. My husband, who usually turns his nose up at cabbage, asked me to make it three more times the next week.

What You'll Need

• 1 lb lean ground beef: delivers plenty of protein and rich taste. Go for 85% to 90% lean for the perfect mix of flavor and healthiness.
• 1 medium head cabbage: forms the main body of this dish with its satisfying snap. Look for one that feels heavy and has fresh-looking leaves.
• 1 medium onion: brings a sweet undertone that works with the meaty flavors. Yellow onions are your best bet.
• 3 cloves garlic: adds key flavor complexity. Always go fresh instead of jarred stuff.
• 1 tablespoon ginger: gives a warm kick and helps digestion. Pick pieces that feel firm with smooth outer skin.
• 2 tablespoons soy sauce: creates that savory backbone. Try low sodium versions if you're cutting back on salt.
• 1 tablespoon oyster sauce: not required but takes flavor to another level. It's worth grabbing for this and other Asian dishes.
• 1 tablespoon sesame oil: adds that nutty smell and real-deal taste. You don't need much.
• 1 teaspoon rice vinegar or apple cider vinegar: cuts through richness with tangy freshness.
• 1 tablespoon honey or maple syrup: can be skipped, but helps balance everything out with gentle sweetness.
• 1/2 teaspoon crushed red pepper flakes: adds a bit of kick. Use more or less based on what you like.
• 1-2 tablespoons olive oil: helps get that nice browning and stops food from sticking.
• Salt and pepper: lets you fine-tune flavors as you go.
• Fresh cilantro or green onions: tops everything off with bright color and zesty contrast.

Simple Cooking Method

Get Everything Ready:

Cut your cabbage into thin strips about 1/4 inch wide. Dice your onion into small pieces for quick cooking. Chop the garlic and ginger super fine or grate the ginger to get more flavor out. Mix the soy sauce, oyster sauce, sesame oil, vinegar, and honey together in a small bowl. Setting everything up beforehand makes cooking way smoother and keeps things from burning.

Brown the Beef:

Get your big pan or wok really hot over medium high heat. Pour in the olive oil and tip the pan so it coats the bottom. Throw in the ground beef and break it into chunks with your spoon. Let it sit for about 2 minutes to get some nice brown color, then break it up more. Add a little salt and pepper. When the beef is mostly done with just a tiny bit of pink left, toss in your onion, garlic, and ginger. Cook for another 2 to 3 minutes until everything smells amazing and the onions turn clear. Watch the garlic closely so it doesn't burn and make things taste bitter.

Throw in Cabbage and Mix:

Add your sliced cabbage to the pan, maybe in batches if your pan isn't huge. Mix it with the meat mixture. Don't worry if it looks like too much cabbage at first, it'll shrink down a lot. Cook for about 5 minutes, stirring often, until the cabbage starts to soften but still has some crunch to it. Pour your sauce mix over everything and keep stirring so it coats everything nicely. If you want some heat, add your red pepper flakes now. Keep cooking for another 2 to 3 minutes until everything's well mixed and the cabbage is just how you like it. You want it soft but still with a little bite.

Dish Up:

Turn off the heat and give it a taste. You might want to add more soy sauce, a little extra sesame oil, or some black pepper. Scoop into bowls and sprinkle lots of chopped cilantro or sliced green onions on top. Serve with some steamed jasmine rice on the side, or try cauliflower rice if you're watching carbs. The combo of savory stir fry with fresh herbs creates an amazing flavor balance in every bite.

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Oyster sauce might seem like a weird thing to add, but it's my hidden trick in this dish. My grandma showed me how to use it when I was a teen learning to cook Chinese food. Just a spoonful turns basic stir fries into amazing restaurant-level meals with incredible flavor depth.

Prepping Ahead

This stir fry actually tastes better after sitting in the fridge overnight as the flavors mix together. To keep it fresh, let it cool down completely, then put it in containers with tight lids. It'll stay good in the fridge for up to 4 days. When you're ready to eat it again, add a tiny bit of water or broth to keep it from drying out, and warm it slowly in a pan or microwave just until it's hot. The cabbage will get a bit softer after storage but still has a nice texture.

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Mix It Up

You can switch up this dish in tons of ways depending on what's in your kitchen. Ground turkey or chicken works great if you want something lighter than beef. For a meatless option, try crumbled firm tofu or tempeh. Toss in some colorful bell peppers, shredded carrots, or sugar snap peas during the last few minutes for extra veggies and a prettier dish. To change the flavor profile, try adding a spoon of Thai curry paste, a dash of fish sauce, or some hoisin sauce.

Health Perks

Each serving of this stir fry packs some serious nutrition. Cabbage belongs to the cruciferous veggie family and comes loaded with vitamin C, vitamin K, and fiber while staying low in calories. The lean beef gives you quality protein plus iron, zinc, and B vitamins that boost energy and help your immune system. Using olive oil for cooking and sesame oil for flavor adds good-for-you unsaturated fats. With just 12g of carbs and 4g of fiber per serving, this meal fits nicely into low-carb eating plans while still giving you steady energy.

Common Recipe Questions

→ Can I swap ground beef for something else?

Sure, ground turkey, chicken, or fake meat works great if you want something lighter or veggie-friendly.

→ How do I make this without gluten?

Just use Tamari or coconut aminos instead of regular soy sauce for a totally gluten-free dish.

→ Is it okay to skip the honey or maple syrup?

Definitely! The dish still tastes great without any sweetener, and you'll cut down on sugar and carbs too.

→ What's the best way to keep leftovers?

Pop it in a sealed container and stick it in the fridge for up to 3 days. Just warm it up in a pan or microwave when you're ready.

→ What goes well with this stir-fry?

Try it with fluffy jasmine rice, cauliflower rice, or just gobble it up by itself for a complete meal.

→ Can I turn up the heat on this dish?

You bet! Toss in more red pepper flakes or a bit of hot chili oil if you love spicy food.