Ground Beef and Cabbage Stir Fry: Your New Weeknight Hero

Ever have one of those nights where you’re staring into the fridge, willing a dinner idea to magically appear? You want something hearty, healthy, and on the table in a flash. Well, honey, let me introduce you to your new best friend: this Ground Beef and Cabbage Stir Fry. It’s the kind of easy meal that saves the day without a fuss. And honestly, isn’t that what we’re all craving after a long day?

Top Reasons To Make It

This dish is a weeknight workhorse for so many reasons. First, it comes together in about 30 minutes from start to finish—seriously. It’s packed with flavor and veggies, making it a genuinely healthy dinner idea. It’s also incredibly budget-friendly, using affordable ground beef and a humble head of cabbage that stretches for miles. Plus, it’s a one-pan wonder, meaning you’ll have minimal cleanup. What’s not to love?

Ingredients

• 1 tablespoon olive oil: For sautéing our aromatics.
• 1 pound lean ground beef: The hearty, protein-packed base.
• 1 medium yellow onion, diced: Adds a sweet, savory foundation.
• 3 cloves garlic, minced: For that essential, fragrant punch.
• 1 small head of green cabbage, thinly sliced (about 6 cups): The star veggie that gets wonderfully tender.
• 2 large carrots, julienned or grated: For a pop of color and sweetness.
• 1/3 cup low-sodium soy sauce: Our salty, umami backbone.
• 2 tablespoons hoisin sauce: Adds a touch of sweetness and depth.
• 1 tablespoon rice vinegar: For a bright, balancing acidity.
• 1 teaspoon grated fresh ginger: Lifts all the flavors with a little zing.
• 1/2 teaspoon red pepper flakes (optional): For a gentle kick of heat.
• 2 green onions, sliced: For a fresh, colorful garnish.

Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground beef and onion, breaking up the meat with a spoon. Cook for 5-7 minutes, until the beef is no longer pink and the onion is softened.
2. Add the minced garlic and cook for another 30 seconds, until fragrant. Don’t let it burn!
3. Push the beef mixture to the sides of the pan and add the sliced cabbage and carrots to the center. Sauté for 5-8 minutes, stirring occasionally, until the cabbage has wilted and softened but still has a slight crunch.
4. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and grated ginger. Pour the sauce over the beef and cabbage mixture.
5. Add the red pepper flakes if using. Stir everything together until it’s beautifully coated and heated through, about 2-3 minutes.
6. Garnish with sliced green onions and serve immediately. So good.

Ground Beef and Cabbage Stir Fry Tips

• Get your skillet nice and hot before adding the beef for a better sear.
• Don’t overcrowd the pan when cooking the cabbage. You want it to wilt, not steam.
• Slice the cabbage thinly for the best texture—no one wants a big, tough chunk.
• Taste your sauce before adding it! If you prefer it sweeter, add a touch more hoisin. Need more tang? A splash more vinegar.
• Honestly, the fresh ginger is non-negotiable for me. It makes all the difference.
• And for a little fun, let the kids top theirs with a few extra green onions—they love being little chefs.

Serving Ideas & Pairings

This stir fry is a complete meal all on its own, but it’s also wonderfully versatile. For a classic pairing, serve it over a bed of fluffy white or brown rice to soak up all that delicious sauce. It’s one of my favorite healthy dinner recipes that way. If you’re looking for more dinner ideas with pasta, try tossing it with some cooked ramen or soba noodles for a fun twist. A simple side of steamed edamame or a quick cucumber salad rounds it out perfectly.

Variations & Substitutions

This recipe is a fantastic canvas for whatever you have on hand. For a lower-carb option, swap the ground beef for ground turkey or chicken. Not a fan of cabbage? Thinly sliced bell peppers and broccoli florets work beautifully. If you’re out of hoisin, a tablespoon of oyster sauce (check labels for vegetarian versions) or even a bit of brown sugar mixed with the soy sauce will do in a pinch. And if you need to keep it gluten-free, simply use tamari instead of soy sauce.

Storage & Reheating

Leftovers? They store like a dream. Let the stir fry cool completely, then transfer it to an airtight container. It’ll keep in the fridge for 3-4 days. To reheat, the stovetop is your best bet for keeping that texture. Just warm it in a skillet over medium heat with a tiny splash of water or broth to keep it from drying out. You can also use the microwave, but stir it halfway through. I don’t recommend freezing this one, as the cabbage can become a bit watery when thawed.

Frequently Asked Questions

• Can I make this Ground Beef and Cabbage Stir Fry ahead of time? Absolutely! You can chop the veggies and mix the sauce a day in advance. Store them separately in the fridge, and then dinner comes together in minutes.
• Is this one of those cheap dinners for a family? You bet it is. Ground beef and cabbage are budget superstars, making this a meal that feeds a crowd without breaking the bank.
• My family isn’t big on spicy food. What should I do? No problem at all. Just leave out the red pepper flakes. The dish will still have tons of flavor from the garlic, ginger, and sauces.
• What other quick dinner ideas can I try if we love this? If this hits the spot, you might also love a simple beef and broccoli stir-fry or a quick sesame ginger ground turkey skillet. They’re all in the same easy, flavorful family.