Easy Chinese Ground Beef and Cabbage Stir Fry

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I’ve always found stir fry to be the ultimate weeknight dinner hero, and this Easy Chinese Ground Beef and Cabbage Stir Fry is no exception. It’s comforting, savory, and delivers on flavor in less than 30 minutes. The combination of tender cabbage, juicy ground beef, and a glossy, umami-packed sauce hits all the right notes—without requiring a long list of hard-to-find ingredients.

This dish reminds me of something my mom might have thrown together with whatever was in the fridge, yet it tastes like it came straight from a restaurant. It’s budget-friendly, endlessly customizable, and surprisingly healthy. Whether you serve it over rice or eat it straight from the pan (I’ve done both), you’re going to want to add this one to your weekly rotation.

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Why You’ll Love This Easy Chinese Ground Beef and Cabbage Stir Fry

• Quick to Make: Perfect for busy evenings, this stir fry is ready in under 30 minutes.
• One-Pan Wonder: Less cleanup and all the flavor packed into a single skillet.
• Savory & Satisfying: With garlic, soy sauce, and sesame oil, every bite is bold and rich.
• Nutritious & Filling: Cabbage adds crunch and fiber, while lean beef keeps it hearty.
• Great for Leftovers: It reheats beautifully and can be packed for lunch the next day.

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What Kind of Ground Beef Should I Use?

For this stir fry, I prefer using lean ground beef, ideally around 85% to 90% lean. It provides enough fat to stay juicy and flavorful without making the dish greasy. If you’re using a fattier blend (like 80/20), you might want to drain off a little excess fat after browning to keep the final result balanced. On the other hand, super lean beef (like 93% or higher) might need a splash of oil or extra sauce to maintain that luscious texture.

If you’re trying to keep things light or add variety, ground turkey, chicken, or even plant-based crumbles can also do the job—though they’ll change the flavor slightly.

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Options for Substitutions

This stir fry is incredibly flexible, and swapping ingredients is part of the fun. Here are a few easy options:

• Protein Swap: Instead of beef, try ground pork, turkey, or tofu for a lighter or vegetarian take.
• Cabbage Alternatives: Napa cabbage, bok choy, or even thinly sliced Brussels sprouts work well here.
• Flavor Twists: Add a spoonful of hoisin sauce or a dash of chili garlic paste for a different flavor punch.
• Low-Sodium Soy Sauce: If you’re watching salt, opt for a reduced-sodium soy sauce or coconut aminos.
• Add Veggies: Bell peppers, mushrooms, shredded carrots, or snap peas are great for extra color and nutrients.

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Ingredients for This Easy Chinese Ground Beef and Cabbage Stir Fry

Ground Beef
The star of this dish, ground beef brings rich flavor and satisfying protein. Choose a lean blend to keep the stir fry balanced and not overly oily.

Green Cabbage
Shredded cabbage adds volume, texture, and a subtle sweetness that complements the savory beef and sauce. It also wilts down beautifully when cooked.

Garlic
Fresh garlic infuses the dish with bold, aromatic depth—essential in any great stir fry.

Soy Sauce
This is where the umami magic happens. Soy sauce seasons the entire dish and creates that craveable savory flavor.

Oyster Sauce
Adds a touch of sweetness and thickens the sauce slightly. It’s what gives the stir fry a restaurant-style finish.

Sesame Oil
Just a small drizzle of toasted sesame oil at the end adds an irresistible nutty aroma.

Green Onions
They bring freshness and a mild bite to finish the dish. Sprinkle on top for color and brightness.

Carrots (optional)
Julienned or shredded carrots lend a slight crunch and a pop of color to make the stir fry more vibrant.

Cornstarch (optional)
Helps thicken the sauce if you prefer a more glossy, clingy texture.

Oil for Cooking
A neutral oil like vegetable or canola oil works best for sautéing the beef and vegetables without overpowering the flavors.

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Step 1: Brown the Ground Beef

Heat a large skillet or wok over medium-high heat. Add a splash of oil, then add the ground beef. Break it up with a wooden spoon and cook until it’s fully browned and starting to crisp at the edges. If there’s excess fat, drain it off.

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Step 2: Add Garlic and Aromatics

Once the beef is browned, stir in the minced garlic. Let it cook for about 30 seconds to release its aroma without burning.

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Step 3: Toss in the Cabbage and Carrots

Add the shredded cabbage and optional carrots to the pan. Stir everything together and cook for about 5–7 minutes, until the cabbage has wilted and become tender but still slightly crisp.

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Step 4: Stir in the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, a splash of water, and a little cornstarch if you’re using it. Pour the sauce over the beef and cabbage mixture. Stir well to coat everything evenly. Let it simmer for 1–2 minutes until the sauce thickens slightly.

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Step 5: Finish With Sesame Oil and Green Onions

Turn off the heat. Drizzle a little sesame oil over the stir fry and toss gently. Sprinkle with chopped green onions just before serving for a fresh finish.

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How Long to Cook the Easy Chinese Ground Beef and Cabbage Stir Fry

This entire dish comes together in about 20 minutes from start to finish. The breakdown looks like this:

• 5–7 minutes to brown the ground beef
• 1 minute to sauté the garlic
• 5–7 minutes to cook down the cabbage and carrots
• 2–3 minutes for the sauce to coat and simmer

It’s fast, efficient, and ideal for a no-fuss dinner when time is tight.

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Tips for Perfect Easy Chinese Ground Beef and Cabbage Stir Fry

• Use a Large Pan or Wok: This gives you enough space to stir everything without crowding, which helps ingredients cook evenly and stay crisp.
• Prep Ahead: Chop all your veggies and mix your sauce before you start cooking—stir fry moves fast!
• Don’t Overcook the Cabbage: It should be tender but still slightly crisp for texture. Overcooked cabbage becomes mushy.
• Add Sauce at the End: This lets it coat everything evenly without over-thickening.
• Taste and Adjust: Depending on your soy sauce and oyster sauce, you might want to adjust for salt, sweetness, or spice.

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Watch Out for These Mistakes While Cooking

• Skipping the Sauce Prep: Stir fry moves quickly. If your sauce isn’t ready to go, you risk overcooking the vegetables while fumbling with ingredients.
• Overcrowding the Pan: A packed skillet steams instead of stir-fries. Use a large pan to keep things crisp.
• Using Too Much Oil: A small amount is all you need since ground beef renders its own fat.
• Neglecting the Heat Level: Medium-high heat is key to that characteristic stir-fry sear and speed.
• Adding Sesame Oil Too Early: Sesame oil is delicate—add it at the end to preserve its nutty aroma.

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What to Serve With Easy Chinese Ground Beef and Cabbage Stir Fry?

Steamed Jasmine Rice

A classic choice—fluffy rice soaks up the savory sauce perfectly.

Brown Rice or Quinoa

For a healthier grain option that adds fiber and a nutty bite.

Egg Fried Rice

Level up your meal with a flavorful, eggy fried rice that complements the stir fry.

Garlic Noodles

Soft noodles tossed with garlic and soy sauce add a comforting, slurp-worthy base.

Steamed Dumplings

Serve a few on the side for a dumpling-and-stir-fry combo that feels like takeout at home.

Cucumber Salad

Light and refreshing, this adds a cool contrast to the warm stir fry.

Hot and Sour Soup

A bowl of this tangy, spicy soup rounds out the meal with extra depth.

Spring Rolls

Crispy veggie or shrimp spring rolls make for a fun and crunchy side.

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Storage Instructions

This stir fry stores beautifully, making it ideal for meal prep or next-day lunches.

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet or microwave until warmed through.
• Freezer: It also freezes well! Portion into containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating Tip: Add a splash of water or broth when reheating to refresh the sauce and prevent dryness.

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Estimated Nutrition (Per Serving)

Note: Based on a recipe yielding 4 servings.

• Calories: ~340
• Protein: 24g
• Fat: 20g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 5g
• Sodium: ~780mg

These numbers will vary depending on your exact ingredients and portion sizes, but this gives a solid general idea of the dish’s nutritional profile.

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Frequently Asked Questions

How do I keep the cabbage from getting soggy?

Avoid overcooking it. Sauté just until tender-crisp and keep the heat high to maintain its bite.

Can I make this dish vegetarian?

Yes! Swap the ground beef with crumbled tofu, tempeh, or plant-based ground meat for a satisfying vegetarian version.

Is oyster sauce necessary?

It adds depth and sweetness, but if you don’t have it, hoisin sauce or a mix of soy sauce and a pinch of brown sugar works well.

What’s the best way to shred cabbage?

Cut the cabbage into quarters, remove the core, and slice thinly with a sharp knife or use a mandoline for even shreds.

Can I add more vegetables?

Absolutely. Bell peppers, mushrooms, snap peas, or shredded carrots are all great additions.

Does this dish reheat well?

Yes, it holds up nicely in the fridge or freezer. Just reheat gently and add a splash of water if needed.

Can I make it spicy?

Definitely. Add red pepper flakes, chili garlic sauce, or sliced fresh chilies during cooking for extra heat.

Is this dish gluten-free?

It can be! Use gluten-free soy sauce (like tamari) and ensure your oyster sauce is gluten-free as well.

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Conclusion

This Easy Chinese Ground Beef and Cabbage Stir Fry is one of those recipes I find myself turning to again and again. It’s unfussy, full of flavor, and comes together in a flash—perfect for those nights when you want something delicious without too much effort. Whether you’re feeding a family or just cooking for one, this dish is a satisfying, customizable favorite you’ll keep coming back to.

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