This quick and easy ground beef and cabbage stir-fry recipe is made with ground sirloin and Napa cabbage sautéed with ginger, garlic, sesame oil, and soy sauce. It’s delicious served over rice or wrapped in lettuce cups.
It should come as no surprise to those who have followed me a while that being a busy, working mom, I love a good, quick dinner recipe. And when it comes to those quick meals, it also shouldn’t surprise anyone that I’ve come up with another stir-fry! Stir-fry is a great way to serve your family a simple and quick meal, while keeping it well balanced and getting in all the food groups. I make a stir-fry at least once a week in various forms. such as my Beef Stir-Fry with Rice Noodles or Beef and Broccoli Stir-Fry as it’s also the perfect way to use up any leftover veggies sitting in that bottom drawer of your fridge. My Ground Beef and Cabbage Stir-Fry is naturally gluten-free and is great over rice, chow mein noodles, or in lettuce cups!
Ingredients
- Sesame oil: A good cooking oil for Asian inspired dishes, it adds a bit of a nutty taste to the dish.
- Ginger: A kick of tangy and spicy flavor that isn’t overwhelming.
- Garlic: Pungent and aromatic flavor, a bit nutty that sweetens as it cooks.
- Ground beef: I usually use a ground sirloin as it’s a leaner choice, but ground chuck will work as well.
- Cabbage: I like to use Napa cabbage for stir-fry, but you could use any type of cabbage. It doesn’t get soggy when it cooks, and is a great source of vitamins.
- Soy sauce: Full of umami and classic stir-fry flavor.
- Rice vinegar: Not as strong as white vinegar, and slightly sweet, but still adds a bit of acidity to the sauce.
- Sugar: Balances out the tangy and salty flavors of the sauce.
How to Make Ground Beef and Cabbage Stir-Fry
Begin your ground beef and cabbage stir-fry by heating the sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and then add the ground beef. If you like a kick of heat, you could also add some chili paste at this point as well. Brown the ground beef and crumble as it cooks.
When ground beef is browned, add the chopped cabbage to the wok along with a sprinkle of salt, black pepper, and sugar!
Then pour in the soy sauce.
Followed by the rice vinegar and water. Stir and sauté an additional couple minutes to cook the cabbage.
Serve garnished with fresh scallions (green onions) and sesame seeds and alongside brown rice, and enjoy your Ground Beef and Cabbage Stir-Fry!
Easy Substitutions
- Switch the protein. Instead of ground beef, you could easily use ground turkey or ground pork.
- Add more veggies. Shredded carrots, broccoli, bok choy, and many other veggies would taste great and work well in stir-frying.
Frequently Asked Questions
Shredding cabbage, or cutting it very thinly, is the best way to cut it for stir-fry.
Napa cabbage is also known as Chinese cabbage, which is usually why it’s used in Asian inspired recipes and cooking. In reality, you could use green or red cabbage in stir-fry as well.
Keep it in an airtight container in the fridge for up to 4 days.
More Stir-Fry Recipes
- Mixed Vegetable Stir-Fry
- Beef and Broccoli Stir-Fry
- Chicken and Green Bean Stir-Fry
- Cashew Chicken Stir-Fry
- Beef Stir-Fry with Rice Noodles
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Quick and delicious for parents and kids alike, my Ground Beef and Cabbage Stir-Fry is on the menu for dinner this week.
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Ground Beef and Cabbage Stir-Fry
Ingredients
Equipment
Instructions
- Heat a large wok or saute pan over high heat. Add sesame oil, sambal, garlic and ginger. Heat until fragrant, about 30 seconds, stirring frequently. Add ground beef to the pan along with a pinch of salt and pepper to taste. Using a wooden spoon, begin breaking down the beef in to bite-sized pieces. Continue sauteing beef until browned, about 6-8 minutes stirring frequently.
- Add the chopped cabbage to the wok along with sugar, more salt and pepper to taste, rice vinegar, soy sauce, and water. Stir well then sauté until cabbage is softened, about 3-4 additional minutes. Check for seasoning and adjust accordingly before serving.
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