Make Chinese ground beef and cabbage stir fry with garlic, ginger, and sesame for a quick, savory dinner.
This Chinese Ground Beef and Cabbage Stir Fry is a fast, flavorful dinner that’s ready in just 25 minutes! Lean ground beef is browned with garlic and ginger, then tossed with tender cabbage and carrots in a savory sesame-soy sauce. It’s a healthy, satisfying one-pan meal that’s perfect for busy weeknights or meal prep. Serve it over rice or noodles for a complete dish that’s packed with bold flavor and comforting textures.
Equipment
- Large skillet or wok
- Mixing bowl
- Cutting board and knife
- Measuring spoons
- Spatula
Ingredients
- 1 lb ground beef (80/20 or lean)
- 1 tbsp oil (vegetable or sesame)
- 3 cups shredded green cabbage
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 carrot, julienned (optional)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or honey
- Optional: chili flakes, hoisin sauce, cornstarch slurry
- Garnish: scallions, sesame seeds
Instructions
- Heat oil in a skillet or wok over medium-high heat. Add ground beef and cook until browned. Drain excess fat if needed.
- Add garlic, ginger, and onion. Sauté for 1–2 minutes until fragrant.
- Stir in cabbage and carrots. Cook for 4–5 minutes until wilted but crisp-tender.
- In a bowl, mix soy sauce, oyster sauce, sesame oil, rice vinegar, and brown sugar. Add chili flakes or hoisin if desired.
- Pour sauce over stir fry. Simmer for 2–3 minutes. Add cornstarch slurry if thicker sauce is preferred.
- Garnish with scallions or sesame seeds. Serve hot over steamed rice or noodles.
Notes
- Spicy: Add chili garlic sauce or sriracha
- Low-carb: Serve over cauliflower rice or lettuce wraps
- Veggie boost: Add mushrooms, bell peppers, or snap peas
- Protein swap: Use ground turkey, chicken, or pork
- Sauce twist: Try hoisin, black bean sauce, or peanut butter for depth