Healthy Ground Beef Stir-Fry

This hearty ground beef cabbage stir-fry has become my weeknight dinner savior when I need something quick, nutritious, and satisfying. The combination of savory beef with crisp cabbage creates a perfect balance that keeps my family coming back for seconds.

I first created this recipe during a particularly busy week when I needed to use up a head of cabbage from our CSA box. My husband, who typically isn't excited about cabbage dishes, requested it three times the following week.

Ingredients

• 1 lb lean ground beef: brings substantial protein and savory flavor. Look for 85% to 90% lean for the best balance of flavor and health benefits.
• 1 medium head cabbage: creates the bulk of this dish with its satisfying crunch. Choose a firm, heavy cabbage with crisp leaves.
• 1 medium onion: adds aromatic sweetness that balances the umami flavors. Yellow onions work best here.
• 3 cloves garlic: provides essential flavor depth. Fresh is dramatically better than pre-minced.
• 1 tablespoon ginger: adds warming spice and digestive benefits. Select firm pieces with smooth skin.
• 2 tablespoons soy sauce: delivers the umami foundation. Low sodium varieties work well if you're watching salt intake.
• 1 tablespoon oyster sauce: optional but adds incredible depth. Worth purchasing for this and many Asian inspired dishes.
• 1 tablespoon sesame oil: provides nutty aroma and authentic flavor. A little goes a long way.
• 1 teaspoon rice vinegar or apple cider vinegar: balances the richness with bright acidity.
• 1 tablespoon honey or maple syrup: optional for balancing flavors. Adds subtle sweetness without overwhelming.
• 1/2 teaspoon crushed red pepper flakes: brings customizable heat. Adjust to your preference.
• 1-2 tablespoons olive oil: for proper browning and preventing sticking.
• Salt and pepper: allows you to adjust seasoning to taste.
• Fresh cilantro or green onions: adds fresh color and flavor contrast to finish the dish.

Step-by-Step Instructions

Prepare the Ingredients:

First slice your cabbage into thin strips about 1/4 inch wide. Finely dice your onion to ensure quick and even cooking. Mince the garlic and ginger very finely or use a microplane for the ginger to release maximum flavor. Whisk together the soy sauce, oyster sauce, sesame oil, vinegar, and honey in a small bowl until well combined. Having everything ready before you start cooking makes the process smooth and prevents burning.

Cook the Ground Beef:

Heat your large skillet or wok over medium high heat until hot. Add the olive oil and swirl to coat the surface. Add the ground beef, breaking it into small pieces with a wooden spoon. Let it cook undisturbed for about 2 minutes to develop good browning, then begin breaking it up further. Season with a pinch of salt and pepper. When the beef is about 80% cooked through with just a little pink remaining, add the chopped onion, garlic, and ginger. Continue cooking for 2 to 3 minutes until the aromatics become fragrant and translucent. Take care not to burn the garlic as it will create bitterness.

Add the Cabbage and Sauces:

Add your sliced cabbage to the skillet in batches if necessary, stirring to combine with the beef mixture. The cabbage will initially seem like too much but will cook down significantly. Cook for about 5 minutes, stirring frequently, until the cabbage starts to soften but still maintains some crispness. Pour your prepared sauce over everything and toss continuously to ensure even coating. If using red pepper flakes, sprinkle them in now. Continue cooking for another 2 to 3 minutes until everything is well incorporated and the cabbage reaches your desired tenderness. The cabbage should be softened but still have a pleasant bite to it.

Serve:

Remove from heat and taste to adjust seasoning. You may want to add a bit more soy sauce, a drizzle of sesame oil, or some black pepper depending on your preference. Transfer to serving bowls and sprinkle generously with chopped cilantro or sliced green onions. For a complete meal, serve alongside steamed jasmine rice or cauliflower rice for a lower carb option. The contrast between the savory stir fry and fresh herbs creates a deliciously balanced bite.

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The oyster sauce might seem like an unusual ingredient, but it's my secret weapon in this recipe. My grandmother first introduced me to it when I was learning to cook Chinese dishes as a teenager. Just a tablespoon transforms ordinary stir fries into restaurant quality meals with incredible depth.

Make Ahead and Storage

This stir fry actually tastes even better the next day after the flavors have had time to meld together. To store, simply let the mixture cool completely, then transfer to airtight containers. It will keep beautifully in the refrigerator for up to 4 days. When reheating, add a splash of water or broth to prevent drying, and warm gently in a skillet or microwave until just heated through. The cabbage will soften a bit more with storage but maintains its pleasant texture.

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Easy Variations

This recipe welcomes countless variations based on what you have available. Ground turkey or chicken works wonderfully as a leaner alternative to beef. For a vegetarian version, crumbled firm tofu or tempeh makes an excellent protein substitute. You can add colorful bell peppers, shredded carrots, or sugar snap peas during the final few minutes of cooking for additional vegetables and visual appeal. For different flavor profiles, try adding a tablespoon of Thai curry paste, a splash of fish sauce, or some hoisin sauce to the mixture.

Nutritional Benefits

This stir fry offers impressive nutritional value in each serving. Cabbage is a cruciferous vegetable packed with vitamin C, vitamin K, and dietary fiber while being naturally low in calories. The lean ground beef provides high quality protein along with iron, zinc, and B vitamins essential for energy and immune function. Using heart healthy olive oil for cooking and sesame oil for flavoring adds beneficial unsaturated fats. With 12g of carbohydrates and 4g of fiber per serving, this meal works beautifully for those monitoring their carbohydrate intake while still providing sustainable energy.

Frequently Asked Questions

→ Can I substitute ground beef with another protein?

Yes, you can use ground turkey, chicken, or even plant-based ground meat for a leaner or vegetarian option.

→ How can I make this dish gluten-free?

Substitute soy sauce with Tamari or coconut aminos to make the stir-fry gluten-free.

→ Can I omit the honey or maple syrup?

Yes, you can skip the sweetener for a lower-carb, sugar-free version without compromising the flavor too much.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

→ What can I serve this stir-fry with?

Serve it with steamed jasmine rice, cauliflower rice, or enjoy it on its own as a complete meal.

→ Can I make this dish spicier?

Yes, add extra crushed red pepper flakes or a splash of chili oil for more heat.