- 1 lb lean ground beef (or turkey for a lighter option)
- 4 cups shredded green cabbage (about ½ medium head)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 red bell pepper, thinly sliced (optional, for added color and nutrition)
- 1 tablespoon olive oil or sesame oil
For the Sauce:
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional, for heat)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
For Serving:
- Cooked brown rice, quinoa, or cauliflower rice
- Sesame seeds and chopped green onions, for garnish
Step-by-Step Instructions
1. Prep Your Ingredients
- Shred the cabbage, slice the onion and bell pepper, mince the garlic, and grate the ginger. Having everything prepped and ready will make cooking faster and easier.
2. Cook the Ground Beef
- Heat 1 tablespoon of olive oil or sesame oil in a large skillet or wok over medium-high heat.
- Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes.
- Drain any excess fat if needed.
3. Sauté the Vegetables
- Push the cooked beef to one side of the skillet. Add the sliced onion and bell pepper to the empty side and sauté for 2–3 minutes until slightly softened.
- Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
4. Add the Cabbage
- Add the shredded cabbage to the skillet and stir everything together. Cook for 3–5 minutes, until the cabbage wilts but still retains some crunch.
5. Make the Sauce
- In a small bowl, whisk together the soy sauce, hoisin sauce (if using), rice vinegar, sesame oil, and sriracha.
- Pour the sauce over the beef and cabbage mixture, stirring to coat evenly.
- Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens slightly.
6. Serve & Enjoy
- Serve the stir fry hot over cooked brown rice, quinoa, or cauliflower rice.
- Garnish with sesame seeds and chopped green onions for extra flavor and presentation.
- Enjoy every bite of this healthy, flavorful dish!
Tips for Success
- Add More Veggies: Include carrots, snap peas, mushrooms, or broccoli for extra nutrition and color.
- Adjust the Heat: Increase or decrease the sriracha depending on your spice tolerance.
- Use Fresh Ingredients: Fresh garlic and ginger make a noticeable difference in flavor compared to dried or powdered versions.
- Make It Vegan: Substitute the ground beef with plant-based protein like tofu, tempeh, or lentils.
- Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to prevent drying out.
Why This Recipe Works
This Healthy Chinese Ground Beef & Cabbage Stir Fry combines lean protein, fiber-rich cabbage, and vibrant vegetables in a savory, umami-packed sauce. The dish is quick to prepare, nutrient-dense, and adaptable to your preferences. Whether served as a main course or paired with grains, it’s a satisfying meal that’s both wholesome and delicious.
Conclusion: A Healthy Twist on Chinese Cuisine
Whether you’re looking for a quick dinner idea, a meal prep solution, or a way to enjoy more veggies, this Ground Beef & Cabbage Stir Fry is sure to become a staple in your kitchen. Its bold flavors, simple preparation, and versatility make it a standout dish that’s as nourishing as it is satisfying. Plus, its adaptability means you can tweak it to suit any occasion or taste preference.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this stir fry might just inspire others to try it too! 🥢✨