Beef and Cabbage Stir Fry Recipe

Beef and Cabbage Stir Fry is one of those glorious skillet meals that you’ll want to revisit all year round for its fresh crunch, bold flavors, and inspiring ease. This colorful dish lets savory ground beef and sweet, crisp vegetables mingle in a tangy, spicy sauce you can whip up in minutes. Whether you’re meal prepping for the week or just need a fast fix for dinner tonight, Beef and Cabbage Stir Fry ticks all the boxes: it’s hearty, healthy, and infinitely customizable. Let’s dive in and bring some sizzle to your next dinner!

Ingredients You’ll Need

The beauty of Beef and Cabbage Stir Fry is in its simplicity: every ingredient has a distinct role in building flavor, bringing vibrant color, or adding that irresistible crunch. With just a handful of pantry staples and fresh veggies, you’ll be surprised how quickly you can create something truly memorable.

• Soy Sauce: Delivers a deep, savory base to the sauce, so be sure to use your favorite brand for maximum flavor.
• Toasted Sesame Oil: Adds a nutty, aromatic richness that makes the stir fry taste authentically Asian in a flash.
• Sriracha: Brings just the right heat and garlicky depth—a classic addition, but feel free to adjust for your spice tolerance.
• Brown Sugar: A touch of sweetness balances the savory and spicy elements of the sauce perfectly.
• Green Cabbage: The shining star; it wilts beautifully and soaks up all that delicious sauce while adding crunch.
• Carrots: Sweet and colorful, carrots lend a hint of natural sugar and pretty orange ribbons throughout the dish.
• Green Onions: A fresh, subtly sharp finish that brightens each bite.
• Neutral Cooking Oil: For stir frying; something like canola or vegetable oil works best without overpowering the other flavors.
• Lean Ground Beef: Minimal fat, maximum flavor; you can use other ground meats if you’d like a personal twist.
• Garlic: Two cloves bring their punchy aroma and unmistakable flavor—don’t skimp!
• Fresh Grated Ginger: Spicy, fragrant ginger adds depth—peel and grate right before cooking for the boldest taste.
• Salt and Pepper: Just a pinch elevates all the other flavors in the pan.
• Sesame Seeds (optional): For a little crunch and that toasty finish, sprinkle a few just before serving.
• Extra Sriracha (optional): If you love your stir fry with an extra kick, don’t hesitate to drizzle some on top before digging in.

How to Make Beef and Cabbage Stir Fry

Step 1: Mix the Stir Fry Sauce

Start by making your sauce so it’s ready to go when you need it. Combine soy sauce, toasted sesame oil, sriracha, and brown sugar in a small bowl. Give it a good stir to dissolve the sugar and set it aside. This simple four-ingredient sauce packs a punch and makes the whole Beef and Cabbage Stir Fry come alive in the pan.

Step 2: Prep All the Vegetables

Shredding and chopping everything ahead saves time and keeps your stir fry sizzling along. Use a sharp knife to finely shred half a head of green cabbage. Peel and grate the carrots (a box grater works perfectly), slice the green onions, mince the garlic, and grate the ginger (a spoon handle works wonders for peeling ginger quickly). Having everything ready to toss in is key for quick, even cooking!

Step 3: Brown the Beef with Aromatics

Heat a large skillet over medium heat and add the neutral oil. Once it’s hot, add the ground beef, garlic, ginger, plus that pinch of salt and pepper. Break up the beef as it cooks, letting it get nicely browned and making sure the aromatics coat every bite. The kitchen will start smelling absolutely mouthwatering at this stage!

Step 4: Stir Fry the Vegetables

With the beef browned, add your shredded cabbage and carrots to the pan. Stir and let the mixture cook until the cabbage softens just a bit—it will still have some lively crunch that makes Beef and Cabbage Stir Fry so irresistible. If you like it even more tender, let it cook an extra minute or two.

Step 5: Finish with Sauce and Green Onions

Pour your prepared stir fry sauce over everything and add in the sliced green onions. Give it all a good toss so every strand of cabbage and piece of beef is wonderfully coated. Taste and adjust if desired—more sriracha or a sprinkle of sesame seeds never hurt! Serve hot and enjoy every saucy, savory forkful.

How to Serve Beef and Cabbage Stir Fry

Garnishes

For a final pop of flavor and texture, top your Beef and Cabbage Stir Fry with toasted sesame seeds and a drizzle of extra sriracha. Thinly sliced extra green onions or even a sprinkle of crushed peanuts can also add a wonderful flair. These quick garnishes make the dish look even more tempting and elevate every bite.

Side Dishes

This stir fry is hearty enough to stand on its own, but it loves company! Serve it over a bed of warm steamed jasmine rice, or try it with brown rice for an extra fiber boost. Cauliflower rice is a great low-carb pairing, and a side of quick-pickled cucumbers or miso soup can round out the meal beautifully.

Creative Ways to Present

Turn your Beef and Cabbage Stir Fry into lettuce wraps for a handheld twist, or pile it onto crunchy tostada shells for a fusion spin. You can even tuck it into soft tortillas for make-ahead lunches, or top it with a fried egg for a breakfast-for-dinner moment. This recipe is endlessly adaptable, so have fun and make it your own!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely before storing them in an airtight container in the fridge. Beef and Cabbage Stir Fry keeps well for up to four days, making it a fantastic option for grab-and-go lunches or last-minute dinners throughout the week. The flavors continue to blend as it sits, sometimes making it even tastier the next day!

Freezing

If you need to stash your stir fry for later, freezing is definitely possible. Portion cooled servings into freezer-safe containers, leaving a little space at the top for expansion. The dish will keep in the freezer for up to three months. Just keep in mind that the cabbage will soften more after thawing, but the flavors stay robust and satisfying.

Reheating

To reheat, pop your Beef and Cabbage Stir Fry in a skillet over medium and toss gently until warmed through—it only takes a few minutes. The microwave works too: a minute or two will do the trick for most portions. Add a splash of water or extra soy sauce if you feel it needs a bit more moisture.

FAQs

Can I use a different type of meat?

Absolutely! While ground beef gives Beef and Cabbage Stir Fry its classic heartiness, you can substitute with ground turkey, chicken, pork, or even a plant-based ground for a vegetarian twist. Just follow the same process for browning and seasoning the meat, and enjoy a fresh take.

How can I make this stir fry less spicy?

If you’re sensitive to heat, start with less sriracha in the sauce—try using just a teaspoon instead of a tablespoon. You’ll still enjoy the full flavor profile with much milder heat. Add more to taste at the end if you decide you’d like a little kick.

Is it okay to double the sauce?

Of course! If you love your Beef and Cabbage Stir Fry saucy (and who doesn’t from time to time?), simply double all the sauce ingredients. This works especially well if you’re serving the stir fry over rice or want extra moisture for meal prepping.

Can I add other vegetables?

Definitely! This recipe is endlessly versatile. Try bell peppers, snap peas, mushrooms, or baby spinach—just remember to slice everything thinly so it cooks quickly and evenly. The beauty is in making your stir fry fit your mood and what you have on hand.

Will the cabbage get soggy if I meal prep this dish?

Cabbage holds up surprisingly well, even after being reheated. You may notice it softens a bit more by day three or four, but it won’t lose its charm—just that initial crispness. Reheat gently to preserve as much bite as possible, and store the garnish separately if you want maximum texture.

Final Thoughts

If you’re craving something hearty, lightning-fast, and packed with punchy flavors, you can’t go wrong with Beef and Cabbage Stir Fry. Give it a whirl for dinner tonight and you may just find yourself adding it to your regular rotation. Happy cooking!

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