When the clock ticks loudly after a long day, nothing makes me happier than a sizzling wok full of ground beef and crisp cabbage dancing in savory sauces. This Chinese Ground Beef and Cabbage Stir-Fry is my go-to when I need a quick dinner that feels anything but routine. It’s beginner-friendly, comes together in just 15 minutes of prep and 15 minutes of cooking time, and delivers a satisfying 400-calorie punch that’s perfect for lunch or dinner. The way the beef browns, locking in its juices, then mingles with crunchy cabbage, fragrant garlic, and warm ginger—it’s like a flavor party that’s begging for an encore. Since I first whipped this up on a hectic weeknight, it’s become a staple in my kitchen rotation. I love how easy it is to tweak—swap ground beef for turkey, toss in extra veggies, or add a splash of red pepper flakes for heat.
Every time I slide that finished stir-fry onto a bed of steaming rice, my family gathers around, spoons at the ready, and dives in like it’s a special occasion. It’s those simple moments—forks clinking against bowls, satisfied sighs—that make this recipe a true crowd-pleaser. The blend of soy sauce, oyster sauce, and hoisin sauce creates a rich, umami-packed coating, while sesame oil adds a hint of nuttiness that brings everything together. If you’ve ever wondered how to recreate restaurant-quality stir-fry at home without spending hours chopping and stirring, this dish is your answer. Bookmark it, share it, and don’t be surprised when it shows up at your dinner table again and again.
KEY INGREDIENTS IN CHINESE GROUND BEEF AND CABBAGE STIR-FRY
Before you dive into the cooking process, let’s take a quick look at the stars of this recipe. Each ingredient plays its part in building layers of texture and flavor—ground beef adds heartiness, cabbage lends crunch, and a quartet of sauces brings depth and balance. Here’s what you’ll need:
- Ground beef: Provides a rich, meaty base and caramelizes beautifully when browned, creating those delicious crispy bits.
- Cabbage: Brings a refreshing crunch and mild sweetness that contrasts the savory beef, plus it wilts just enough to soak up all the sauces.
- Vegetable oil: Serves as the neutral cooking fat, ensuring your beef and vegetables don’t stick to the pan while developing a golden sear.
- Garlic: Delivers an aromatic punch and savory warmth, elevating every bite with minimal effort.
- Ginger: Adds a bright, zesty note that cuts through the richness of the meat and deepens the overall flavor profile.
- Onion: Offers natural sweetness and a tender bite when sautéed until translucent, building a flavorful foundation.
- Soy sauce: Infuses umami and saltiness, unifying the ingredients with its classic savory character.
- Oyster sauce: Contributes a slightly sweet, slightly briny depth that enhances the beef’s natural juices.
- Hoisin sauce: Introduces a hint of sweetness and complexity, balancing the soy and oyster sauces with its unique tang.
- Sesame oil: Provides a toasty finish and fragrant aroma, used at the end to lock in flavor.
- Sugar: Balances the salty and savory elements, rounding out the sauce for a harmonious taste.
- Salt and pepper: Allow you to fine-tune seasoning and bring out the natural flavors of each component.
- Green onions: Offer a fresh, bright garnish, adding both color and a mild oniony kick just before serving.
- Cooked rice: Acts as the perfect canvas, soaking up all the savory juices and turning this stir-fry into a complete, satisfying meal.
HOW TO MAKE CHINESE GROUND BEEF AND CABBAGE STIR-FRY
Every great stir-fry comes down to timing and technique. In this section, we’ll walk through each step to ensure your beef is perfectly browned, your vegetables stay crisp-tender, and every ingredient is coated in that irresistible sauce blend. Keep your wok or pan hot, your spatula handy, and get ready to stir up magic.
1. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the ground beef and brown it, breaking it apart with a wooden spoon as it cooks. Continue until the beef is fully cooked and some edges develop a light crisp. Drain excess fat, transfer the beef to a plate, and set it aside.
2. In the same pan, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and ginger, then sauté for about 30 seconds until you see tiny bubbles around the edges and you can smell that delightful, fresh heat.
3. Add the sliced onion to the pan and sauté for an additional 2 minutes, stirring often until the rings become translucent and tender, laying the groundwork for a deeply flavorful stir-fry.
4. Add the chopped cabbage and stir-fry for about 4–5 minutes, constantly tossing the pieces so they wilt just enough to become tender while still holding onto that satisfying crunch.
5. Return the cooked ground beef to the pan with the vegetables. Pour in the soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar. Stir everything together vigorously until every bit of meat and vegetable is coated in the glossy, savory sauce and heated through, about 2 minutes.
6. Taste the stir-fry, then season with salt and pepper as needed, adjusting to match your ideal balance of savory and sweet.
7. Remove the pan from heat and garnish with chopped green onions, adding a fresh pop of color and mild onion flavor.
8. Serve the stir-fry hot over bowls of fluffy, cooked rice, allowing the grains to soak up the juices for a complete and satisfying meal.
SERVING SUGGESTIONS FOR CHINESE GROUND BEEF AND CABBAGE STIR-FRY
Once your stir-fry is ready, presentation and accompaniments can transform it from a weeknight wonder to a memorable feast. Whether you’re plating for one or setting out bowls for the whole family, think about color, texture, and complementary flavors. These serving ideas will help you elevate every bowl:
- Crispy Wonton Chips: Toast wonton wrappers in the oven until golden and crunchy, then use them to scoop up bites of stir-fry for a playful textural contrast.
- Pickled Vegetables: Serve with quick-pickled cucumbers or radishes to introduce a bright, tangy element that cuts through the richness of the beef and sauces.
- Sesame Seeds and Chili Oil Drizzle: Sprinkle toasted sesame seeds over each serving, then finish with a light swirl of chili oil for extra heat and an enticing shimmer.
- Steamed Greens on the Side: Pair your stir-fry with a side of blanched bok choy or baby spinach tossed in garlic oil, adding a healthy green component that complements the savory entrée.
HOW TO STORE CHINESE GROUND BEEF AND CABBAGE STIR-FRY
Having leftovers of this savory stir-fry is nothing short of a blessing when lunchtime rolls around. Proper storage ensures you’ll preserve both texture and flavor, so here are my favorite methods to keep your dish tasting fresh:
- Airtight Containers: Transfer cooled stir-fry into airtight glass or BPA-free plastic containers. Seal tightly and store in the refrigerator for up to 3 days to maintain moisture without sogginess.
- Layering Technique: If you plan to enjoy just a portion at a time, layer your rice on the bottom and the stir-fry on top. This prevents the rice from becoming overly saturated and allows for easy reheating.
- Freezing in Portions: For meal prep, divide stir-fry into individual servings in freezer-safe bags or containers. Label with the date and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Gentle Reheating: Reheat in a nonstick pan over medium heat, stirring occasionally and adding a splash of water or broth if needed to revive the sauce. Microwaving on medium power also works; stir halfway through for even warming.
CONCLUSION
This Chinese Ground Beef and Cabbage Stir-Fry has all the hallmarks of a favorite: ground beef that’s rich and savory, cabbage that stays delightfully crisp, and a sauce blend that brings everything together with elegance and ease. Throughout this article, we’ve covered the key ingredients, step-by-step instructions, creative serving ideas, and best practices for storage. Whether you’re a seasoned home cook or just starting out, this beginner-friendly recipe delivers restaurant-quality results in just 30 minutes—perfect for busy weeknights or leisurely weekend lunches. Don’t forget that this dish clocks in at around 400 calories per serving and can be tailored to your taste with simple swaps like ground turkey or extra veggies.
Feel free to print this article and tuck it into your recipe binder, or save it digitally so you can revisit it whenever you need a quick, satisfying Chinese-inspired meal. You’ll also find a helpful FAQ section below to answer any lingering questions. If you try this stir-fry, I’d love to hear how it turned out! Drop a comment with your favorite variation, any questions you have, or feedback on what worked (or didn’t) in your kitchen. Your insights help me refine recipes and inspire new ideas—so don’t be shy. Happy cooking!
Chinese Ground Beef and Cabbage Stir-Fry
Description
This stir-fry features succulent ground beef blended with crunchy cabbage, aromatic garlic, and ginger, all tossed in savory sauces for an irresistible meal.
Ingredients
Instructions
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Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the ground beef and cook until browned and fully cooked, breaking it apart with a wooden spoon as it cooks. Drain excess fat and set the beef aside.
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In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
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Add the sliced onion and sauté for an additional 2 minutes until the onion becomes translucent.
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Add the chopped cabbage to the pan and stir-fry for about 4-5 minutes, or until the cabbage begins to wilt but still holds some crunch.
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Return the cooked ground beef to the pan with the vegetables. Add the soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar. Stir everything together until well coated and heated through, about 2 minutes.
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Taste the stir-fry, and add salt and pepper as needed.
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Remove the pan from heat and garnish with chopped green onions.
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Serve the stir-fry hot over cooked rice for a complete meal.
Note
- You can substitute ground beef with ground chicken, pork, or turkey if preferred.
- Add a splash of rice vinegar or a sprinkle of red pepper flakes for extra flavor and a hint of spice.
- For a vegetarian option, try substituting the ground meat with firm tofu or tempeh.
- This stir-fry can be stored in the refrigerator for up to 3 days and reheats well.
- Experiment with additional vegetables like bell peppers, carrots, or mushrooms to customize this dish to your taste preferences.
