This Beef and Cabbage Stir Fry is a quick, flavorful, one-pan meal made with tender ground beef, crisp-tender cabbage, carrots, garlic, ginger, and a savory sauce. It’s high-protein, naturally flour-free, and easy to make low-carb.

⏱️ Recipe Information

🛒 Ingredients

Stir Fry

• 1 lb (450g) lean ground beef
• 5 cups thinly sliced green cabbage
• 1 medium carrot, julienned or grated
• ½ medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, sliced
• 1 tablespoon olive or avocado oil, as needed

Stir-Fry Sauce

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon chili garlic sauce or sriracha
• ½ teaspoon black pepper

Optional Garnish

• Sesame seeds
• Green onions
• Fresh cilantro
• Red pepper flakes
• Lime wedges

👩‍🍳 Instructions

1. Prepare the Sauce

In a small bowl, whisk together:

• Soy sauce
• Sesame oil
• Rice vinegar
• Honey or brown sugar
• Chili garlic sauce
• Black pepper

Set aside.

2. Brown the Beef

Heat a large skillet or wok over medium-high heat.

Add the ground beef.

Cook for 5–7 minutes, breaking it apart with a spatula, until browned and cooked through.

Drain excess grease if necessary.

3. Add Onion, Garlic & Ginger

Add the sliced onion, garlic, and fresh ginger.

Stir-fry for 1–2 minutes, until fragrant and the onion begins to soften.

4. Add the Vegetables

Add the cabbage and carrot.

Toss everything together.

Cook for 4–6 minutes, stirring frequently.

The cabbage should become tender but still have a little crunch.

5. Add the Sauce

Pour the prepared sauce over the beef and vegetables.

Stir continuously for 1–2 minutes, allowing the sauce to coat everything evenly.

Cook until the sauce is hot and slightly reduced.

6. Finish

Remove from the heat.

Sprinkle with sliced green onions and sesame seeds.

Add fresh cilantro or red pepper flakes if desired.

Serve immediately.

⭐ Tips for the Best Stir Fry

• Use a large skillet or wok so the cabbage can brown instead of steaming.
• Don’t overcook the cabbage—it tastes best with a little texture.
• Fresh ginger makes a noticeable difference.
• Slice all vegetables before starting because the cooking process moves quickly.
• For extra browning, cook the beef until you get some deeply caramelized edges.
• Add the sauce near the end so the vegetables don’t become soggy.

🌶️ Delicious Variations

🔥 Spicy Beef & Cabbage

Add extra sriracha, chili flakes, or sliced fresh chili peppers.

🥕 Extra Vegetable

Add:

• Bell peppers
• Mushrooms
• Broccoli
• Snow peas
• Zucchini

🥦 Low-Carb Version

Skip the honey/brown sugar and use a low-sugar soy sauce or coconut aminos.

🍚 Complete Bowl

Serve over steamed white or brown rice.

🍜 Noodle Version

Toss with cooked rice noodles or shirataki noodles.

🥩 Steak Version

Replace ground beef with thinly sliced sirloin or flank steak. Cook the beef quickly over high heat and avoid overcrowding the pan.

🍽️ Serving Suggestions

Serve it with:

• Steamed rice
• Cauliflower rice
• Brown rice
• Quinoa
• Shirataki noodles
• Cucumber salad
• Steamed broccoli
• Lettuce cups

For a low-carb, high-protein meal, serve over cauliflower rice or simply enjoy it on its own.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a skillet over medium heat for 3–5 minutes, or microwave until steaming hot.

Freezing

The cooked beef freezes well for up to 2 months, although the cabbage will be softer after thawing.

🥗 Nutrition — Approximate

Per serving, based on 4 servings:

Nutrition is approximate and varies according to the beef, soy sauce, oil, and sweetener used.

💚 Weight Watchers — Estimated

The standard recipe is approximately 7–9 WW Points per serving, depending on the beef percentage, oil, and sweetener.

Lower-Point Option

• Use 96% lean ground beef.
• Reduce sesame oil to 1 teaspoon.
• Replace honey with a zero-calorie sweetener.
• Use plenty of cabbage and other vegetables.
• Choose low-sodium soy sauce.

🌿 Anti-Inflammatory-Friendly Version

For a more Mediterranean/anti-inflammatory-friendly approach:

• Use extra-virgin olive oil.
• Add plenty of fresh ginger and garlic.
• Increase the cabbage and other colorful vegetables.
• Use lean beef.
• Reduce added sweetener.
• Add fresh cilantro and lime before serving.

The basic recipe can also be made flour-free and with no added sugar by replacing the honey/brown sugar with a suitable zero-calorie sweetener.

❓ Frequently Asked Questions

Can I use shredded cabbage from a bag?

Absolutely. Bagged coleslaw mix is a convenient shortcut. You can use it as-is or remove the included dressing if it’s a prepared salad mix.

Can I use ground turkey?

Yes. Ground turkey or chicken makes a lighter version, although beef provides a richer flavor.

Why is my cabbage watery?

The pan may be overcrowded or the cabbage may have been cooked with too much moisture. Use a large hot skillet and cook uncovered.

Can I make this ahead?

Yes. It holds up well for meal prep and can be refrigerated for up to 4 days.

Can I make it without soy sauce?

Yes. Use coconut aminos or a suitable soy-free stir-fry sauce. Keep in mind that the flavor and sodium level will change.

Is it keto-friendly?

It can be made keto-friendly by using lean beef, cabbage, low-carb vegetables, and a sugar-free stir-fry sauce. Avoid honey, brown sugar, and regular sweetened sauces.