30-Minute Ground Beef and Cabbage Stir Fry

I’m always looking for ways to make weeknight dinners easier without sacrificing flavor. That’s how I fell in love with this ground beef and cabbage stir fry. It’s the kind of meal that comes together in one pan while I’m helping with homework or folding laundry between stirring.

The best part? You probably have most of these ingredients already. A few pantry staples like soy sauce and sesame oil, whatever vegetables you have on hand, and some ground beef. I keep cabbage in my fridge all the time because it lasts forever and works in so many dishes.

This stir fry hits all the right notes. A little sweet from the brown sugar, some heat from the sriracha, and plenty of savory goodness from the beef. Plus, it’s done in about 20 minutes. That means we’re eating dinner before anyone can start complaining about being hungry.

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What Kind of Cabbage Should I Use?

Green cabbage is your best bet for this stir fry since it holds up well to high heat and has a nice mild flavor that won’t overpower the other ingredients. You can also use napa cabbage if you prefer something a bit more tender with a slightly sweeter taste, though it will cook down faster than regular green cabbage. Red cabbage works too and adds a pop of color to your dish, but keep in mind it can turn everything a bit purple when it cooks. When picking out your cabbage at the store, look for heads that feel heavy for their size and have crisp, tightly packed leaves without any brown spots or wilting.

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Options for Substitutions

This stir fry is super forgiving and works well with a few simple swaps:

• Ground beef: Ground turkey, pork, or chicken all work great here. You could even use crumbled firm tofu for a vegetarian version – just press it well and crumble it before cooking.
• Cabbage: Green cabbage is what’s called for, but napa cabbage or savoy cabbage will work too. You can also use a bag of coleslaw mix to save some prep time.
• Sesame oil: If you don’t have sesame oil, use any neutral cooking oil and add an extra sprinkle of sesame seeds at the end for that nutty flavor.
• Fresh ginger: No fresh ginger? Use 1 teaspoon of ground ginger instead. Add it with the garlic so it doesn’t burn.
• Sriracha: Any hot sauce works here – try sambal oelek, gochujang, or even red pepper flakes if that’s what you have. Start with less and add more to taste.
• Brown sugar: White sugar, honey, or maple syrup can stand in for brown sugar. Use the same amount for sugar, or slightly less if using honey or maple syrup.

Watch Out for These Mistakes While Cooking

The biggest mistake with ground beef stir fry is overcrowding the pan, which causes the beef to steam instead of brown – if your skillet isn’t large enough, cook the beef in batches to get that nice caramelized texture.

Another common error is adding the cabbage too early, which can make it mushy and overcooked, so wait until your beef is fully browned before tossing in the vegetables.

To keep your stir fry from turning watery, make sure to drain any excess fat from the ground beef before adding the cabbage, and don’t add the sauce until the very end when everything is cooked through.

Finally, have all your ingredients prepped and ready to go before you start cooking, since stir fries move quickly and you don’t want to burn your garlic while you’re still chopping carrots.

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What to Serve With Ground Beef and Cabbage Stir Fry?

This stir fry is packed with flavor and goes perfectly over a bowl of steamed white or brown rice to soak up all that savory sauce. If you want to keep things low-carb, try serving it over cauliflower rice or shirataki noodles instead. I also love pairing this dish with some crispy egg rolls or pot stickers on the side for a full takeout-style meal at home. For something lighter, a simple cucumber salad with rice vinegar makes a refreshing contrast to the spicy, garlicky beef and cabbage.

Storage Instructions

Store: This stir fry keeps really well in the fridge for up to 4 days in an airtight container. It actually tastes even better the next day once all the flavors have had time to hang out together. I like to portion it out for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this for up to 3 months in a freezer-safe container or bag. Just let it cool completely first, then portion it out if you want individual servings. The cabbage might be a bit softer after freezing, but the flavor stays great.

Reheat: Warm it up in a skillet over medium heat for the best texture, stirring occasionally until heated through. You can also microwave it in 1-minute intervals, stirring in between. If it seems a bit dry, just add a splash of soy sauce or water while reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 30-35 g
• Fat: 40-45 g
• Carbohydrates: 30-35 g

Ingredients

For the sauce:

• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sriracha
• 1 tbsp brown sugar
• 1 tsp rice vinegar

For the stir fry:

• 1/2 head cabbage
• 2 carrots (shredded or thinly sliced)
• 3 green onions (sliced)
• 1/2 tbsp cooking oil (grapeseed or vegetable oil)
• 3/4 lb ground beef
• 2 garlic cloves (minced)
• 1.5 tbsp ginger (freshly grated for best flavor)
• pinch salt
• pinch pepper
• 1 tbsp sesame seeds
• 1 tbsp sriracha

Step 1: Prepare the Sauce and Mise en Place

• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sriracha
• 1 tbsp brown sugar
• 1 tsp rice vinegar
• 1/2 head cabbage
• 2 carrots
• 3 green onions
• 2 garlic cloves
• 1.5 tbsp ginger

In a small bowl, whisk together soy sauce, sesame oil, sriracha, brown sugar, and rice vinegar until the sugar dissolves completely.

This creates your flavor base and can be set aside.

While the sauce comes together, prep your vegetables: shred the cabbage into bite-sized pieces, shred or thinly slice the carrots, slice the green onions, mince the garlic, and grate the fresh ginger.

Having everything prepped and ready is essential for stir-frying, where the cooking happens quickly.

Step 2: Brown the Ground Beef with Aromatics

• 1/2 tbsp cooking oil
• 3/4 lb ground beef
• 2 garlic cloves
• 1.5 tbsp ginger
• pinch salt
• pinch pepper

Heat a large skillet or wok over medium-high heat.

Add the cooking oil and let it heat until it shimmers.

Add the ground beef, breaking it apart with a wooden spoon as it cooks.

Once the beef begins to brown (about 2-3 minutes), add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.

Season with a pinch of salt and pepper.

I prefer to add the aromatics midway through cooking the beef rather than at the start—this prevents them from burning while the meat releases its moisture and develops color.

Step 3: Add Vegetables and Build Flavor

• cooked ground beef with garlic and ginger from Step 2
• 1/2 head cabbage
• 2 carrots

Add the shredded cabbage and carrots to the skillet with the browned beef.

Stir everything together and cook for 3-4 minutes, stirring occasionally, until the cabbage begins to wilt and the carrots soften slightly.

The vegetables will release their moisture and create a flavorful base.

I like to keep some texture in the cabbage—it shouldn’t become mushy—so watch the timing carefully.

Step 4: Combine with Sauce and Finish

• sauce mixture from Step 1
• beef and vegetable mixture from Step 3
• 3 green onions

Pour the sauce from Step 1 into the skillet and stir well to coat all the beef and vegetables evenly.

Add the sliced green onions and toss everything together for about 1 minute, allowing the sauce to coat the ingredients and warm through.

The sesame oil and sriracha will create an aromatic, slightly spicy glaze that brings everything together.

Step 5: Plate and Garnish

• 1 tbsp sesame seeds
• 1 tbsp sriracha

Transfer the stir-fry to serving plates or bowls.

Sprinkle sesame seeds and a drizzle of sriracha over the top for added garnish and a touch of extra flavor.

Serve immediately while the dish is still hot.

30-Minute Ground Beef and Cabbage Stir Fry

Delicious 30-Minute Ground Beef and Cabbage Stir Fry recipe with step-by-step instructions.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 3 servings

Calories 650 kcal

Ingredients

  

For the sauce::

• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sriracha
• 1 tbsp brown sugar
• 1 tsp rice vinegar

For the stir fry::

• 1/2 head cabbage
• 2 carrots (shredded or thinly sliced)
• 3 green onions (sliced)
• 1/2 tbsp cooking oil (grapeseed or vegetable oil)
• 3/4 lb ground beef
• 2 garlic cloves (minced)
• 1.5 tbsp ginger (freshly grated for best flavor)
• pinch salt
• pinch pepper
• 1 tbsp sesame seeds
• 1 tbsp sriracha

Instructions

 

• In a small bowl, whisk together soy sauce, sesame oil, sriracha, brown sugar, and rice vinegar until the sugar dissolves completely. This creates your flavor base and can be set aside. While the sauce comes together, prep your vegetables: shred the cabbage into bite-sized pieces, shred or thinly slice the carrots, slice the green onions, mince the garlic, and grate the fresh ginger. Having everything prepped and ready is essential for stir-frying, where the cooking happens quickly.
• Heat a large skillet or wok over medium-high heat. Add the cooking oil and let it heat until it shimmers. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Once the beef begins to brown (about 2-3 minutes), add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Season with a pinch of salt and pepper. I prefer to add the aromatics midway through cooking the beef rather than at the start—this prevents them from burning while the meat releases its moisture and develops color.
• Add the shredded cabbage and carrots to the skillet with the browned beef. Stir everything together and cook for 3-4 minutes, stirring occasionally, until the cabbage begins to wilt and the carrots soften slightly. The vegetables will release their moisture and create a flavorful base. I like to keep some texture in the cabbage—it shouldn't become mushy—so watch the timing carefully.
• Pour the sauce from Step 1 into the skillet and stir well to coat all the beef and vegetables evenly. Add the sliced green onions and toss everything together for about 1 minute, allowing the sauce to coat the ingredients and warm through. The sesame oil and sriracha will create an aromatic, slightly spicy glaze that brings everything together.
• Transfer the stir-fry to serving plates or bowls. Sprinkle sesame seeds and a drizzle of sriracha over the top for added garnish and a touch of extra flavor. Serve immediately while the dish is still hot.