Beef and Cabbage Stir Fry Recipe

Here’s a weeknight dinner savior: Beef and Cabbage Stir Fry is all about BIG flavor, speedy prep, and a healthy helping of veggies—all ready in just about 30 minutes! Picture tender ribbons of cabbage and carrot, coated in a bold, umami-packed sauce, paired with savory crumbles of ground beef. Every bite is savory, slightly spicy, with a deep nuttiness from sesame oil that makes this dish utterly satisfying. Best of all, it’s a stir fry you can toss together with minimal fuss—exactly what you need when you want something homemade, delicious, and quick.

Ingredients You’ll Need

• Soy Sauce: The salty, umami backbone of the stir fry sauce. Go for low sodium if you want to control the salt.
• Toasted Sesame Oil: Adds irresistible nutty depth. Don’t skip this! Regular sesame oil just won’t do.
• Sriracha: A must for a gentle heat and a little tang. Adjust to your preferred spice level.
• Brown Sugar: Just a touch to balance the savory elements and mellow the spice.
• Green Cabbage: The star veggie; it wilts down and soaks up all the flavor. Shred it as thinly as possible for even cooking.
• Carrots: Adds sweetness and color, plus great crunch. Shredded is best for fast, even cooking.
• Green Onions: For freshness and a gentle onion bite.
• Neutral Cooking Oil: Such as canola, vegetable, or avocado oil; lets the other flavors shine.
• Lean Ground Beef: Provides hearty flavor and protein without too much grease.
• Garlic: For punchy aroma and background savoriness—freshly minced is best!
• Fresh Ginger: Adds zingy fragrance and warmth that lifts the whole dish.
• Salt and Pepper: Season the beef for the perfect flavor base.
• Sesame Seeds (optional): For garnish; add nutty crunch and visual appeal.
• Extra Sriracha (optional): For those who love things spicier.

Tip: Don’t be afraid to use what you have—stir fry is all about flexibility.

Variations

• Vegetarian Version: Swap ground beef for plant-based crumbles or crumbled tofu—just as hearty, every bit as tasty.
• Different Proteins: Try ground turkey, chicken, or even crumbled tempeh for a twist.
• More Veggies: Add bell pepper strips, snow peas, mushrooms, or snap peas to bulk up the stir fry.
• Less Spice: Use less sriracha (or skip entirely) for a milder profile.
• Low-Carb Option: Serve over cauliflower rice or just eat as is—this dish is naturally low in carbs.
• Peanut Kick: Add a spoonful of peanut butter to the sauce for a Thai-inspired spin.

How to Make Beef and Cabbage Stir Fry

Step 1: Mix the Stir Fry Sauce

Start by combining soy sauce, toasted sesame oil, sriracha, and brown sugar in a small bowl. Stir well and set aside. This is your flavor bomb—super simple but utterly delicious!

Step 2: Pre-Prep the Veggies

Shred half a head of green cabbage (remove the core, then slice thin), peel and shred the carrots with a grater, and slice up the green onions. Mince the garlic, and grate the ginger (just scrape off the skin with a spoon, then use a fine grater).

Step 3: Brown the Beef

Heat your largest skillet over medium heat. When hot, add a splash of neutral oil, then crumble in the ground beef. Toss in the garlic, ginger, and a pinch of salt and pepper. Cook, stirring occasionally, until the beef is no longer pink and begins to brown—about five minutes.

Step 4: Stir Fry the Veggies

Add in all that lovely shredded cabbage and carrot. Keep things moving in the pan, letting the vegetables wilt and mingle with the beef—this takes about 5 more minutes. Go as wilted or crisp as you like.

Step 5: Bring in the Flavor

Pour your prepared sauce into the skillet, sprinkle over the green onions, and give everything a good toss. Let it sizzle for a minute to soak up all that savory-sweet-spicy goodness.

Step 6: Garnish and Serve

Turn off the heat, and top with a handful of sesame seeds and a zigzag drizzle of sriracha if you want. Grab your chopsticks (or a fork—no judgment), and dig in while it’s piping hot.

How to Serve

This stir fry is delightfully versatile. For a classic experience, serve it steaming hot over steamed jasmine or basmati rice—you’ll love how the rice soaks up the sauce. It’s also great over noodles (try udon, ramen, or even spaghetti if you’re in a pinch). If you’re low-carb, just pile it into a bowl and enjoy as is, or add extra veggies on the side. A sprinkle of fresh sesame seeds, extra sriracha, or even a squeeze of lime takes it up another notch!

Tip: This one-pan wonder is also fantastic as a quick lunch or meal prep—just pop leftovers in a container for workdays.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. It’ll stay fresh for up to 3 days, and the flavors only get better as they meld.

Freezing

Beef and cabbage stir fry freezes pretty well! Spoon into a freezer-safe container. It’ll keep for about 2 months. Let thaw overnight before reheating.

Reheating

Reheat in the microwave until hot (about 2-3 minutes), or toss everything in a skillet with a splash of water over medium heat until warmed through.

FAQs

Final Thoughts

This Beef and Cabbage Stir Fry is the kind of dish that wins hearts and fixes dinner stress. It’s quick, nourishing, and bursting with flavor, making it a perfect weeknight staple. Don’t be afraid to play with the vegetables or proteins—part of the fun is making each batch your own. Give this recipe a try, and watch it earn repeat status on your dinner table!

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