hinese Ground Beef and Cabbage Stir-Fry is a quick, flavorful one-pan dish that combines tender beef, crisp cabbage, and carrots, all coated in a sweet-soy garlic glaze. This satisfying meal delivers bold flavor with minimal effort, making it perfect for busy weeknights.

Why You’ll Love This Recipe

This stir-fry is a perfect balance of convenience and taste. Ground beef is quick to cook and full of flavor, while cabbage and carrots add freshness and crunch. The garlic-ginger-soy glaze is rich, savory, and slightly sweet, giving the dish a takeout-style appeal with homemade simplicity. It’s budget-friendly, nutritious, and easily adaptable to suit various dietary needs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef
Green cabbage, chopped
Green onions, sliced
Carrot, julienned or shredded
Garlic cloves, minced
Ginger, minced
Soy sauce
Hoisin sauce
Rice vinegar
Sesame oil
Brown sugar
Olive oil
Salt and pepper

directions

Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it into crumbles.
Add minced garlic and ginger, and sauté for 1 minute until aromatic.
Stir in chopped cabbage and carrots. Cook for 5–6 minutes, stirring occasionally, until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and brown sugar.
Pour the sauce into the skillet and stir well to coat all ingredients. Cook for another 2–3 minutes until the sauce thickens slightly and everything is heated through.
Season with salt and pepper to taste, then sprinkle with sliced green onions before serving.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 320 kcal per serving

Variations

Spicy Version: Add chili flakes or a spoonful of sriracha for heat.
Low-Carb Option: Skip the hoisin sauce and serve without rice or noodles.
Vegetarian Swap: Use crumbled tofu or plant-based ground meat instead of beef.
Additional Veggies: Include bell peppers, snow peas, or mushrooms.
Over Rice or Noodles: Serve over jasmine rice, brown rice, or rice noodles for a complete meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave in 30-second intervals, stirring between, until warmed through. This stir-fry is also suitable for meal prep and tastes great the next day.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken can be used for a leaner alternative.

What type of cabbage is best?

Green cabbage works well, but Napa cabbage or savoy cabbage are great substitutes.

Can I make this dish ahead of time?

Yes, it stores and reheats well, making it ideal for meal prep.

Is this recipe gluten-free?

Use tamari or a gluten-free soy sauce and hoisin to make it gluten-free.

What does hoisin sauce add?

Hoisin adds sweetness and depth to the sauce; if unavailable, use extra soy sauce with a bit of honey.

How do I keep the vegetables crisp?

Cook them just until tender-crisp and avoid over-stirring.

Can I double the recipe?

Yes, just use a larger skillet or wok to prevent overcrowding.

What should I serve with this stir-fry?

Serve it over rice, noodles, or eat it as-is for a low-carb meal.

Can I freeze this stir-fry?

It’s best fresh, but can be frozen. Thaw overnight and reheat gently.

How do I thicken the sauce more?

Add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) if you prefer a thicker glaze.

Conclusion

Chinese Ground Beef and Cabbage Stir-Fry is a flavorful, easy-to-make dish that combines wholesome vegetables and protein in a savory-sweet glaze. Perfect for busy evenings or healthy lunches, it’s a versatile and satisfying recipe you’ll want to make again and again. Whether served on its own or over rice, it’s a delicious takeout-style meal made right at home.