Can I make this recipe ahead of time?

Absolutely! This stir fry holds up well for meal prep. Store it in individual lunch containers, and reheat when needed. The flavors get even better the next day.

What if I don’t like beef—what can I use instead?

This recipe is delicious with ground turkey, chicken, pork, or even tofu for a vegetarian twist. The sauce works beautifully with almost any protein.

Is it necessary to use toasted sesame oil?

Yes, if possible—regular sesame oil just doesn’t deliver that deep nutty flavor. Toasted sesame oil is key here, but if you’re in a pinch, any neutral oil will work, just note the flavor shift.

How can I make this less spicy for kids?

Simply reduce or skip the sriracha in the sauce. You can always add a little to your own portion at the end if you miss the heat!

Beef and Cabbage Stir Fry Recipe

Name: Beef and Cabbage Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 2 Tbsp soy sauce; 1 Tbsp toasted sesame oil; 1 Tbsp sriracha; 1/2 Tbsp brown sugar; 1/2 head green cabbage (4–6 cups shredded); 2 carrots (1 cup shredded); 3 green onions, sliced; 1/2 Tbsp neutral cooking oil; 1/2 lb. lean ground beef; 2 cloves garlic, minced; 1 Tbsp fresh grated ginger; Pinch of salt and pepper; 1 Tbsp sesame seeds; 1 Tbsp sriracha

Description

This quick and easy beef and cabbage stir fry combines seasoned ground beef, crisp shredded cabbage, and carrots in a flavorful sesame-soy sauce for a delicious, low-carb main course ready in just 30 minutes. Perfect for busy weeknights, it’s nutritious, satisfying, and customizable with your favorite garnishes.

Ingredients

Units Scale

Stir Fry Sauce

2 Tbsp soy sauce
1 Tbsp toasted sesame oil
1 Tbsp sriracha
1/2 Tbsp brown sugar

Stir Fry

1/2 head green cabbage (4–6 cups shredded)
2 carrots (1 cup shredded)
3 green onions, sliced
1/2 Tbsp neutral cooking oil
1/2 lb. lean ground beef
2 cloves garlic, minced
1 Tbsp fresh grated ginger
Pinch of salt and pepper

Garnishes (Optional)

1 Tbsp sesame seeds
1 Tbsp sriracha

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Instructions

Make the Stir Fry Sauce: In a small bowl, combine the soy sauce, toasted sesame oil, sriracha, and brown sugar. Stir until the sugar is dissolved and set aside until ready to use.
Prepare Vegetables and Aromatics: Shred half a green cabbage by removing the core and finely slicing the leaves. Peel and shred the carrots with a cheese grater. Slice the green onions. Mince the garlic cloves. Peel the ginger and grate it using a small-holed grater.
Brown the Beef: Heat a large skillet over medium heat. Add the cooking oil, then add ground beef, garlic, ginger, and a pinch of salt and pepper. Cook, stirring and breaking up beef, until browned and cooked through, about 5 minutes.
Stir Fry Vegetables: Add the shredded cabbage and carrots to the skillet with the beef. Stir and cook for several minutes until the cabbage is slightly wilted (or fully wilted if preferred).
Add Sauce and Green Onions: Pour the prepared sauce over the beef and vegetables. Add sliced green onions. Stir well to coat all ingredients evenly and heat through.
Garnish and Serve: Transfer the stir fry to plates or bowls, then top with sesame seeds and a drizzle of sriracha if desired. Serve hot.

Notes

If you prefer a spicier stir fry, increase the amount of sriracha or add crushed red pepper flakes.
Use ground turkey or chicken as an alternative to beef for a lighter version.
For extra crunch, add sliced bell peppers or snap peas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 220
Sugar: 5g
Sodium: 750mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 3g
Protein: 16g
Cholesterol: 45mg