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Healthy Chinese Ground Beef Cabbage Stir Fry

A 25-minute weeknight skillet dinner with savory browned ground beef, tender-crisp cabbage, fresh garlic, ginger, soy sauce, and sesame oil. High-protein, gluten-free adaptable, and endlessly satisfying.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 85/15 recommended
  • 4 cups shredded cabbage packed; fresh head or bagged coleslaw mix
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp soy sauce low-sodium; substitute tamari or coconut aminos for gluten-free
  • 1 tbsp sesame oil toasted; added at end of cooking only
  • 1 tbsp olive oil for cooking
  • 1 tsp red pepper flakes optional
  • salt and pepper to taste

Equipment

  • large skillet or wok
  • Wooden spoon or spatula

Method
 

  1. Heat olive oil in a large skillet or wok over medium-high heat until shimmering and showing wisps of smoke. The pan must be genuinely hot before adding the beef.
  2. Add ground beef and break into rough chunks. Allow to sit undisturbed for 60 to 90 seconds before stirring to build browning. Cook 4 to 5 minutes total, breaking into crumbles, until no pink remains and edges are golden brown.
  3. Push cooked beef to one side of the pan. Add minced garlic and grated ginger to the cleared space and stir for 30 seconds until fragrant. Do not let them cook longer or they will burn.
  4. Add shredded cabbage and toss with the beef. Stir-fry on medium-high heat for 3 to 4 minutes, moving frequently, until cabbage is slightly softened but still has a clear crunch.
  5. Drizzle soy sauce evenly over the pan. Add red pepper flakes if using. Drizzle sesame oil over the top. Toss everything together two or three times to coat evenly.
  6. Cook for 1 final minute to bring the flavors together. Taste and adjust with salt and pepper. Serve immediately.

Notes

Gluten-Free: Replace soy sauce with tamari or coconut aminos in equal measure. Cabbage: Fresh gives the best texture. If using thawed frozen cabbage, squeeze out excess water before adding to the pan. Do not crowd the pan; if doubling the recipe cook in batches. Sesame oil is a finishing oil only - adding it earlier will destroy its flavor. Meal prep: stores refrigerated up to 3 days or frozen up to 1 month. Reheat in a hot pan with a splash of water or soy sauce. Serving suggestions: over brown rice, cauliflower rice, or in butter lettuce cups. Garnish with sliced green onions, toasted sesame seeds, or a drizzle of sriracha.
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