Healthy Chinese Ground Beef & Cabbage Stir Fry

A satisfying, savory dish that comes together in under 30 minutes. I love combining lean ground beef with crisp cabbage and carrots, all flavored by garlic, ginger, sesame, soy, and rice vinegar—a complete, balanced meal with minimal fuss.

Why You’ll Love This Recipe

I enjoy how quickly it comes together: I can prep and cook everything in about 25 minutes. It’s nutritious—packed with protein, fiber, and vibrant veggies—and full of flavor from garlic, ginger, and tangy sauce. I love how it feels like a wholesome takeout without the guilt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb lean ground beef

• ½ head green cabbage, thinly sliced

• 1 medium carrot, julienned

• 1 Tbsp sesame oil

• 3 cloves garlic, minced

• 1 Tbsp fresh ginger, grated

• 2 Tbsp low-sodium soy sauce

• 1 Tbsp rice vinegar

Directions

1. I heat sesame oil in a large skillet or wok over medium-high heat.

2. I add minced garlic and ginger and sauté briefly until fragrant (about 30 seconds).

3. I add the ground beef, breaking it apart as it browns for 5–7 minutes until it’s mostly cooked and juicy.

4. I stir in the sliced cabbage and julienned carrot; sauté until veggies are crisp-tender, about 5 minutes.

5. I drizzle in soy sauce and rice vinegar, tossing everything to coat and cooking for another minute.

6. I taste and adjust seasoning—sometimes adding a dash more soy sauce or vinegar.

Servings and timing

• Yield: 4 servings

• Prep time: ~10 minutes

• Cook time: ~15 minutes

• Total time: ~25 minutes

Variations

• I sometimes swap cabbage for Napa or savoy to mix textures.

• Ground turkey or chicken works well instead of beef.

• When I want extra zing, I add a splash of Sriracha or sprinkle it with sesame seeds and sliced green onions for garnish.

• I’ve also tossed in bell pepper or broccoli for even more veggies.

storage/reheating

I store leftovers in an airtight container in the fridge for 3–4 days. To reheat, I microwave a serving for about 1–2 minutes until hot, or I briefly sauté it on the stove to crisp the cabbage again.

FAQs

How can I make this low-carb?

I stick with cabbage and carrots, skipping rice. It’s naturally low-carb, but I could serve it over cauliflower rice to keep carbs minimal.

What if I don’t have sesame oil?

I use vegetable or avocado oil for cooking, then drizzle sesame oil at the end for flavor. If I don’t have any, it’s still tasty—just missing that nutty aroma.

Can I prep ahead?

Yes! I chop the vegetables ahead of time and store them in the fridge. I’ve even cooked the dish in advance and reheated it later—it holds up well.

Can this be frozen?

I haven’t tried freezing it yet, but I’ve seen others freeze ground beef stir-fry for up to 2 weeks. I’d thaw it overnight and reheat in a skillet to restore texture.

How do I avoid soggy cabbage?

I cook on medium-high heat and don’t overcook. Taking care not to crowd the pan helps keep the cabbage crisp-tender.

Conclusion

I find this stir fry is a go-to healthy dinner—fast, flexible, and full of flavor. It’s the kind of meal I feel good about cooking and eating any night of the week.