If you re looking for a quick weeknight dinner that s packed with flavor and super easy to make, you re going to love this Easy Asian Ground Beef and Cabbage Stir Fry Recipe. I absolutely love how this recipe brings together simple ingredients with a flavorful sauce that feels both fresh and comforting at the same time. It s one of those dishes where you don t need to be a pro cook to make it taste amazing!
This stir fry works brilliantly when you want something nourishing and satisfying without a ton of fuss. Plus, it s packed with veggies like cabbage and carrots, which give it a wonderful crunch and loads of nutrition. I ve made this recipe countless times when I m short on time but still want a meal that my family goes crazy for, and I always end up craving it again the next week!
Why You’ll Love This Recipe
- Fast and Fuss-Free: Ready in just about 25 minutes with minimal prep, perfect for busy nights.
- Flavor-Packed Sauce: The coconut aminos and sesame oil combo adds great umami and a touch of nuttiness.
- Nutrient-Rich Veggies: Cabbage and shredded carrots bring crunch, color, and healthy vitamins.
- Family Favorite: My family can t get enough of this stir fry-it s always a hit even with picky eaters.
Ingredients You’ll Need
The ingredients for this Easy Asian Ground Beef and Cabbage Stir Fry Recipe come together easily from your local grocery store or even your pantry staples. The magic is in the balance of fresh aromatics, good quality ground beef, and a simple but delicious sauce that ties it all together.
- Coconut Aminos: This soy sauce alternative adds richness and mild sweetness without the gluten-perfect for a healthier twist.
- Rice Vinegar: Just a splash brightens and balances the savory sauce beautifully.
- Sesame Oil: Use toasted sesame oil for that toasty, nutty flavor that defines so many Asian dishes.
- Crushed Red Pepper Flakes: Adds just a little heat-adjust based on your spice preference.
- Avocado Oil (or cooking oil): Neutral oils with high smoke points work best for stir-frying.
- Onion: Chopped onion adds a touch of sweetness and depth when cooked down.
- Garlic: Minced fresh garlic gives a fragrant punch you ll love.
- Ginger: Freshly grated ginger brings a warm, spicy zest that wakes up the whole dish.
- Ground Beef: I recommend 80/20 for juicy flavor, but leaner works too if you prefer.
- Cabbage: Thinly sliced, it cooks quickly but still keeps a nice crunch-I’m partial to green cabbage here.
- Shredded Carrots: Adds a subtle sweetness and vibrant color to the stir fry.
- Salt & Pepper: To taste, don t skip seasoning the beef and the finished dish well.
- Green Onion & Sesame Seeds: These garnishes add freshness and a little crunch to finish things off beautifully.
Variations
I love how flexible this Easy Asian Ground Beef and Cabbage Stir Fry Recipe is-you can easily swap ingredients based on what you have or what your family prefers. Feel free to experiment! Here are some ways I like to make this dish my own.
- Protein Swap: Sometimes I swap ground beef for ground turkey or chicken for a lighter twist, and it still tastes fantastic.
- Vegetarian Version: Replace the meat with cubed tofu or tempeh, and boost the veggies with mushrooms or bell peppers for extra texture.
- Spice It Up: If you love heat, add more crushed red pepper or a splash of Sriracha-my whole family loves the extra kick.
- Low-Carb Option: This dish shines as-is, but you can serve it over cauliflower rice for a grain-free meal.
How to Make Easy Asian Ground Beef and Cabbage Stir Fry Recipe
Step 1: Whisk Together the Sauce
Start by combining the coconut aminos, rice vinegar, sesame oil, and crushed red pepper flakes in a small bowl. I like to stir this up first and set it aside so all the flavors have a chance to meld while I cook the beef and veggies. This pre-made sauce is what really transforms the stir fry into something special.
Step 2: Sauté Onions Until Soft
Heat your avocado oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, until it s soft and translucent-about 5 minutes. This slow softening brings out the onion s natural sweetness, which balances the savory beef perfectly.
Step 3: Add Garlic, Ginger, and Brown the Beef
Next, toss in the minced garlic and freshly grated ginger, and cook for about a minute until fragrant-you ll know when it’s time because your kitchen fills with such an amazing aroma! Then add the ground beef, breaking it apart with your wooden spoon. Cook, stirring occasionally, until the beef is nicely browned, about 5 minutes. Make sure to crumble it well so every bite has that satisfying texture.
Step 4: Stir in Veggies and Sauce
Once your beef is browned, add the thinly sliced cabbage and shredded carrots to the skillet. Pour the sauce over everything and stir to combine. Cook, stirring regularly, until the cabbage wilts and the sauce thickens slightly-usually around 5 minutes. You ll see the cabbage soften but still hold onto a nice crunch, which I love!
Step 5: Season and Garnish
Taste your stir fry and add salt and pepper if needed. I often find the coconut aminos provide plenty of flavor, but don t forget this step! Serve it warm with a sprinkle of sliced green onions and toasted sesame seeds on top for that perfect finishing touch.
Pro Tips for Making Easy Asian Ground Beef and Cabbage Stir Fry Recipe
- Prep Your Sauce Early: Mixing your sauce ingredients ahead lets flavors meld beautifully while you cook everything else.
- Don t Overcrowd the Pan: Using a large skillet helps the beef brown nicely rather than steam, giving you better flavor.
- Use Fresh Aromatics: Fresh garlic and ginger make all the difference-you ll smell and taste it in every bite.
- Adjust Cabbage Thickness: Thinly slicing cabbage helps it cook quickly and keeps the stir fry from getting soggy-avoid thick chunks for best results.
How to Serve Easy Asian Ground Beef and Cabbage Stir Fry Recipe
Garnishes
I always top this stir fry with sliced green onions and a sprinkle of toasted sesame seeds-they add a fresh, crunchy finish that brightens the whole dish. Sometimes I throw on a little extra crushed red pepper flakes for a subtle heat boost. If I have fresh cilantro on hand, that goes on too for a lovely herbal note.
Side Dishes
This dish is fantastic on its own but goes great alongside steamed jasmine rice or cauliflower rice for a low-carb option. I also like serving it with some quick pickled cucumbers or a side of edamame to keep things fresh and light. If you want a heartier meal, fried rice or simple stir-fried noodles work beautifully.
Creative Ways to Present
For a special dinner or when friends come over, I love serving this stir fry in mini lettuce cups-adds a vibrant crunch and makes it feel a bit fancy! It s also fun to plate it over rice paper noodles, rolled up like a fresh summer roll but warm and cozy. Little touches like those make the meal extra memorable.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they stay delicious for up to 3 days. The cabbage holds up really well, so you don t have to worry about it getting mushy quickly. Just be sure to cool it before sealing so the moisture doesn t build up inside.
Freezing
Freezing this stir fry is totally doable but I ve found the texture of cabbage changes a bit after freezing and thawing-still tasty, just less crisp. If you want to freeze, I recommend separating the beef and sauce from the veggies, then combining after reheating for the best quality.
Reheating
To reheat, I like warming it up gently in a skillet on medium heat with a splash of water or broth to keep everything moist. Microwave works too, but just do short bursts and stir in between so it heats evenly without drying out. Reheat until warmed through and enjoy!
FAQs
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Can I use soy sauce instead of coconut aminos in this stir fry?
Absolutely! Soy sauce is a fine substitute if you re not avoiding gluten or soy. Coconut aminos provide a slightly sweeter and less salty profile, so if you use soy sauce, you might want to reduce the added salt elsewhere or balance with a touch of sweetness like honey or sugar.
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How do I make this recipe spicier?
Great question! To kick up the heat, add more crushed red pepper flakes or a teaspoon of Sriracha sauce when mixing the sauce. You can also stir in some fresh chopped chili peppers or drizzle chili oil right before serving for an extra spicy boost.
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Can I prepare this stir fry ahead of time?
Yes, you can prep the sauce and chop all your vegetables a day ahead to save time during busy evenings. I wouldn t recommend fully cooking and storing the stir fry too far in advance since the cabbage and ground beef taste best fresh, but leftover reheating works well as described above.
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Is this dish gluten-free?
When you use coconut aminos and ensure your other ingredients like rice vinegar and sesame oil are gluten-free, this stir fry is naturally gluten-free. It s a great option if you re cooking for guests who avoid gluten.
Final Thoughts
This Easy Asian Ground Beef and Cabbage Stir Fry Recipe is one of those dependable meals I turn to when I want comfort without the hassle. It s straightforward, flavorful, and easy to tweak based on whatever you have at home or your personal preferences. I hope you give it a try-you ll quickly see why it s become such a beloved recipe in my kitchen. Trust me, once you taste it, you ll be making it again and again!
Print
Easy Asian Ground Beef and Cabbage Stir Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This Easy Asian Ground Beef and Cabbage Stir Fry is a quick, flavorful dish combining savory ground beef, crisp cabbage, and a tangy, spicy sauce made from coconut aminos and sesame oil. Perfect for a healthy weeknight dinner, it comes together in just 25 minutes and is garnished with fresh green onions and sesame seeds for added texture and flavor.
Ingredients
Sauce
- 1/2 cup coconut aminos
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp crushed red pepper flakes
Stir Fry
- 1 tbsp avocado oil or your favorite cooking oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 1 lb ground beef
- 1 head of cabbage, thinly sliced (about 8 cups)
- 1/2 cup shredded carrot
- Salt & pepper to taste
- Green onion slices and sesame seeds for garnish
Instructions
- Prepare the sauce: In a small bowl, stir together the coconut aminos, rice vinegar, sesame oil, and crushed red pepper flakes. Set this sauce mixture aside while you prepare the stir fry.
- Cook the onions: Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes.
- Add ginger and garlic: Stir in the grated ginger and minced garlic, cooking for about 1 minute until fragrant and aromatic, ensuring the flavors meld well.
- Brown the ground beef: Add the ground beef to the skillet. Cook for roughly 5 minutes, breaking it up with a wooden spoon as it cooks, until it is fully browned and no longer pink.
- Combine vegetables and sauce: Add the thinly sliced cabbage and shredded carrot to the skillet along with the prepared sauce. Stir everything together and cook for about 5 minutes until the cabbage wilts and the sauce reduces slightly.
- Season and garnish: Taste the stir fry and season with salt and pepper as desired. Serve the dish warm, sprinkled with freshly sliced green onions and a scattering of sesame seeds for extra flavor and crunch.
Notes
- You can substitute ground turkey or chicken for beef for a leaner option.
- Adjust crushed red pepper flakes according to your spice preference.
- Serve over steamed rice or cauliflower rice for a more filling meal.
- This recipe is naturally gluten-free by using coconut aminos instead of soy sauce.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
