Why You’ll Love This Recipe
Beef and Cabbage Stir Fry is a quick, hearty, and flavorful dish that comes together in under 30 minutes. With tender slices of beef, crisp cabbage, and a savory stir-fry sauce, it’s a low-carb, protein-packed option perfect for busy weeknights. Serve it on its own or over rice or noodles for a satisfying and customizable meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef (flank, sirloin, or ground)green cabbagegarlicclovegingersoy saucehoisin saucesesame oilrice vinegarvegetable oilscallionsred pepper flakes (optional)cornstarch (optional, for thickening)salt and pepper
directions
Slice beef thinly against the grain if using flank or sirloin; if using ground beef, break it into chunks.
In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to create the stir-fry sauce.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add beef and cook until browned and cooked through. Remove and set aside.
In the same pan, add a bit more oil and sauté chopped cabbage until slightly softened but still crisp, about 3–4 minutes.
Return the beef to the pan and pour in the stir-fry sauce. Toss everything together.
Cook for another 2–3 minutes, allowing the flavors to combine and the sauce to slightly thicken. Add a cornstarch slurry if a thicker sauce is desired.
Top with sliced scallions and red pepper flakes before serving.
Servings and timing
This recipe yields 3–4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use ground beef for a quicker, budget-friendly option.
Add shredded carrots or bell peppers for extra color and crunch.
Substitute soy sauce with tamari for a gluten-free version.
Serve over steamed rice, noodles, or cauliflower rice for a low-carb option.
Use napa cabbage or bok choy for a different texture and flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet or microwave until warmed through.The cabbage may soften slightly upon reheating but still tastes great.
FAQs
What beef cut is best?
Flank steak or sirloin works well; ground beef is also a great, quick option.
Can I use pre-shredded cabbage?
Yes, it saves time and works perfectly in this recipe.
Is it spicy?
Only if you add red pepper flakes—adjust the heat to your preference.
Can I make it ahead?
Yes, cook and store in the fridge. Reheat before serving.
Can I add other veggies?
Absolutely—try mushrooms, zucchini, or snap peas.
Is this dish low-carb?
Yes, especially when served on its own or with cauliflower rice.
Can I make it vegetarian?
Swap beef for tofu or tempeh and use the same sauce.
Can I double the recipe?
Yes, just use a large enough pan to avoid overcrowding.
What’s the best way to slice beef thinly?
Freeze for 15 minutes first—it makes slicing easier.
Can I skip hoisin sauce?
Yes, but the flavor will be less sweet and rich. Add a touch of honey or brown sugar if needed.
Conclusion
Beef and Cabbage Stir Fry is a fast, flavorful meal that brings together savory beef and crisp cabbage in a deliciously balanced sauce. With flexible ingredients and quick prep, it’s ideal for weeknights or meal prep. Try it once, and you’ll want it on regular rotation for easy, satisfying dinners.
Print
Beef and Cabbage Stir Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Beef and Cabbage Stir Fry is a fast and flavorful one-pan dish that’s loaded with savory ground beef, tender cabbage, and a rich, slightly sweet stir-fry sauce. It’s low-carb, budget-friendly, and comes together in under 30 minutes—perfect for busy weeknights.
Ingredients
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1 lb ground beef
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1 tablespoon sesame oil (or vegetable oil)
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1/2 onion, thinly sliced
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3 garlic cloves, minced
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1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
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5 cups green cabbage, shredded
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1 large carrot, julienned or shredded (optional)
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2 green onions, sliced (for garnish)
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Sesame seeds, for garnish (optional)
For the Sauce:
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1/4 cup soy sauce (low-sodium preferred)
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1 tablespoon hoisin sauce
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1 tablespoon rice vinegar
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1 tablespoon brown sugar or honey
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1/2 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
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Make the Sauce:
In a small bowl, whisk together soy sauce, hoisin, rice vinegar, brown sugar (or honey), and red pepper flakes. Set aside. -
Cook the Beef:
Heat sesame oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned and cooked through, breaking it up as it cooks. Drain excess fat if needed. -
Add Aromatics:
Add sliced onion, garlic, and ginger to the pan. Cook for 2–3 minutes until fragrant and onions are slightly softened. -
Stir Fry the Veggies:
Add shredded cabbage and carrot to the pan. Stir well to combine and cook for 5–7 minutes, or until the cabbage is tender-crisp. -
Add the Sauce:
Pour the sauce over the beef and cabbage mixture. Toss everything together and cook for another 2–3 minutes until everything is evenly coated and heated through.
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Serve:
Remove from heat, garnish with sliced green onions and sesame seeds, and serve hot over rice, noodles, or on its own.
Notes
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Swap ground beef with ground turkey or chicken for a lighter version.
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Add bell peppers, mushrooms, or snow peas for more veggies.
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Great for meal prep—reheats well for lunch the next day.
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