Name: Healthy Chinese Ground Beef & Cabbage Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb lean ground beef (90% lean or higher); 1/2 head green cabbage, thinly sliced; 1 medium carrot, julienned; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 green onions, sliced (white and green parts separated); 2 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce (or hoisin sauce for a vegetarian option); 1 teaspoon rice vinegar; 1/2 teaspoon sesame oil; 1/2 tablespoon neutral oil (like avocado or vegetable oil); Optional: pinch of red pepper flakes or chili crisp; Optional garnish: sesame seeds, additional green onions

This Healthy Chinese Ground Beef & Cabbage Stir Fry is a fast, flavorful, and wholesome meal that comes together in just 25 minutes. I love how it balances lean protein, fresh vegetables, and a savory sauce—all in one pan.

Why You’ll Love This Recipe

I like how easy this stir fry is to make without sacrificing flavor. It’s perfect for those days when I need something satisfying but still want to eat healthy. I appreciate that it’s made with simple ingredients, and I can easily adjust it based on what I have on hand. The cabbage adds crunch, the sauce gives a deep umami flavor, and the whole thing is ready faster than takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef (90% lean or higher)
1/2 head green cabbage, thinly sliced
1 medium carrot, julienned
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 green onions, sliced (white and green parts separated)
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce (or hoisin sauce for vegetarian)
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/2 tablespoon neutral oil (like avocado or vegetable oil)
Optional: pinch of red pepper flakes or chili crisp
Optional garnish: sesame seeds, additional green onions

Directions

I start by slicing the cabbage, prepping the carrots, and mincing the garlic and ginger so everything is ready to go.
I heat the neutral oil in a large skillet over medium-high heat and cook the ground beef until it’s browned and no longer pink. I make sure to break it up into small pieces and drain excess fat if needed.
I add garlic, ginger, and the white parts of the green onions, stirring for about 30 seconds until fragrant.
Then I add the cabbage and carrots, stirring often and cooking until the cabbage is just tender, about 3–5 minutes.
I stir in the soy sauce, oyster sauce, and rice vinegar. I toss everything together and cook for another minute or two until the sauce is absorbed.
I drizzle the sesame oil over the stir fry, mix well, and take the skillet off the heat.
I garnish with green onion tops and sesame seeds before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I sometimes swap the ground beef for ground turkey, chicken, or even tofu for a vegetarian twist.
For extra vegetables, I like to throw in mushrooms, bell peppers, or broccoli.
When I want more heat, I add chili flakes, sriracha, or chili oil to the sauce.
I replace soy sauce with tamari to make it gluten-free.
I often serve this over white rice, brown rice, cauliflower rice, or in lettuce wraps depending on my mood.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
For longer storage, I freeze it in portions for up to 2 months.
When reheating, I use a skillet over medium heat with a splash of water to keep it moist, or microwave it in short bursts, stirring in between.

FAQs

Can I use pre-shredded coleslaw mix instead of fresh cabbage?

Yes, I often use coleslaw mix for convenience. It saves time and still works perfectly in this recipe.

Is this recipe low-carb or keto-friendly?

Yes, it’s naturally low in carbs, especially if I skip rice or use cauliflower rice.

What if I don’t have oyster sauce?

I substitute it with hoisin sauce or just add a little more soy sauce and a pinch of sugar to mimic the flavor.

Can I make this stir fry ahead of time?

Definitely. I make it ahead and store it for easy meals throughout the week. It reheats very well.

What kind of ground beef should I use?

I use lean ground beef, ideally 90% lean or higher, to keep the dish light and avoid excess grease.

Conclusion

This Healthy Chinese Ground Beef & Cabbage Stir Fry is one of those recipes I come back to again and again. It’s simple, fast, and full of flavor, making it perfect for busy nights or planned meal prep. Once I made it the first time, it quickly became part of my regular dinner rotation.