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Chinese ground beef cabbage stir fry with sesame seeds and green onions served in a large skillet

Chinese Ground Beef Cabbage Stir Fry

A lightning-fast one-pan stir fry combining savory ground beef and crisp cabbage with a bold garlic-ginger-soy sauce. Simple pantry ingredients deliver incredible flavor while keeping things light and high in protein.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 85/15 recommended for best flavor and browning
  • 4 cups shredded cabbage packed, fresh preferred or bagged coleslaw mix
  • 2 cloves garlic minced, fresh only
  • 1 tbsp fresh ginger grated
  • 2 tbsp soy sauce low-sodium if preferred; substitute tamari or coconut aminos for gluten-free
  • 1 tbsp sesame oil toasted sesame oil strongly recommended
  • 1 tbsp olive oil for cooking
  • 1 tsp red pepper flakes optional
  • salt and black pepper to taste
  • chopped green onions optional garnish
  • toasted sesame seeds optional garnish
  • sriracha or chili oil optional garnish

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring spoons
  • Grater for ginger

Method
 

  1. Prep everything before turning on the heat. Mince the garlic, grate the ginger, shred the cabbage if not using a bag, and measure out the soy sauce and sesame oil.
  2. Heat olive oil in a large skillet or wok over medium-high heat until very hot. Test by dropping in a shred of cabbage. If it sizzles immediately the pan is ready.
  3. Add the ground beef and break into small crumbles. Cook for 4 to 5 minutes without stirring constantly so the beef develops browned bits. Cook until no pink remains.
  4. Push the beef to one side of the pan. Add the minced garlic and grated ginger to the empty space. Stir for about 30 seconds until fragrant. Do not let them burn.
  5. Add the shredded cabbage and toss everything together. Cook for 3 to 4 minutes, stirring frequently, until slightly softened but still crisp with a bit of bite.
  6. Drizzle in the soy sauce and sesame oil. Add red pepper flakes if using. Toss until everything is evenly coated.
  7. Cook for 1 final minute. Taste and adjust salt and pepper. If the pan looks watery, increase heat to high for 30 to 60 seconds to evaporate excess liquid.
  8. Serve immediately garnished with green onions, toasted sesame seeds, and sriracha or chili oil if desired.

Notes

Prep all ingredients before turning on the heat. Use the largest pan available and do not crowd it. Fresh garlic and fresh ginger are strongly recommended over dried or jarred versions. For gluten-free, substitute soy sauce with tamari or coconut aminos. If cabbage releases excess water during cooking, increase heat to high at the end to evaporate it before serving.