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Ground Beef Stir Fry

A quick and easy Chinese Ground Beef Cabbage Stir-Fry that's budget-friendly and delicious, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Use any ground meat like turkey or chicken as a substitute.
  • 4 cups cabbage, chopped Can use pre-chopped coleslaw mix for convenience.
  • 1 cup onion, chopped Or use onion powder for a quicker option.
  • 2 cloves garlic, minced Adjust based on taste preference.
  • 1 carrot carrot, cut into slivers Optional, can add other veggies like bell pepper or snap peas.
  • 2 tablespoons soy sauce Use tamari or coconut aminos for gluten-free option.
  • 1 teaspoon sesame oil Optional, for additional flavor.
  • 1 teaspoon grated ginger Can be adjusted or substituted with rice vinegar.
  • 1 teaspoon sugar or honey Optional, based on taste.
  • 1 to taste salt and pepper To taste.
Optional Garnishes
  • 2 tablespoons green onions, chopped For sprinkling on top before serving.
  • 1 tablespoon toasted sesame seeds For an added crunch.

Method
 

Cooking
  1. Heat a large frying pan or wok over high heat until almost smoking.
  2. Add the ground beef and break it up with a spatula, allowing it to brown evenly for flavor.
  3. Add chopped onions and minced garlic; cook until softened and fragrant.
  4. Stir in chopped cabbage and any additional vegetables like carrots, bell peppers, or snap peas.
  5. Season with salt and pepper, then pour in soy sauce, sesame oil, grated ginger, and sugar or honey.
  6. Stir everything together until heated through and cabbage is wilted but still crisp, about 5 minutes.
  7. Taste and adjust seasoning as necessary before serving.
  8. Garnish with green onions and toasted sesame seeds if desired.
  9. Serve immediately.

Notes

Leftovers taste even better the next day. Store in an airtight container in the fridge for up to 3-4 days. Avoid freezing as cabbage will become mushy.