We are back with another one-pan recipe – ground beef and cabbage stir fry!

This stir fry recipe is actually a fridge foraging meal I make somewhat often when we want something easy for dinner. I never really measure and just use lots of cabbage and whatever protein and veggies we have on hand. It always comes out so good!

Cabbage might not be the first thing you think about in a stir-fry but it works so well. Sauteeing cabbage is one of my favorite ways to enjoy it (behind coleslaw) as it takes on whatever flavor you are cooking it with. It’s also an easy way to pack in some veggies as it cooks down a lot.

Quick tip – be careful not to overcook the cabbage though. You don’t want super limp leaves – you still want a little bite and crunch to them!

Ingredients for beef and cabbage stir fry

• olive oil
• garlic
• ginger
• ground beef – I used 90/10
• onion
• cabbage
• bell pepper
• carrots
• coconut aminos
• lime juice
• honey
• sesame oil
• fish sauce
• sriracha
• salt and pepper
• for servings – green onion, sesame seeds, cilantro…

How to make beef and cabbage stir fry

1. Make the stir fry sauce. In a small bowl or jar, combine the coconut aminos, lime juice, honey, sesame oil, fish sauce, sriracha, and a pinch of pepper. Adjust according to taste. Set aside.
2. Cook the beef. Heat a large skillet or large cast-iron skillet over medium heat, add oil, and let it get hot. Add the ginger and garlic and saute, stirring constantly, for 30-60 seconds until fragrant. Be careful it doesn’t burn. Then add your beef, breaking it up with a spatula or meat chopper. Season with salt and pepper. Cook for 5-6 minutes until browned on the outside and cooked through. Remove from the pan and set aside.
3. Saute your veggies. Leaving the beef juices in the pan, add the onion and salt and pepper and saute for 2-3 minutes, stirring occasionally. Add the cabbage and mix well to combine. Saute for another 1-2 minutes. Next, add your bell peppers with a little more salt and pepper and saute for 3-4 minutes, stirring occasionally. Finally, add your carrots and saute for a final 1-2 minutes.
4. Bring it together. Add back your beef (along with its juices) and your stir fry sauce. Mix well to combine and let warm through, about 1-2 minutes.
5. Enjoy! Top with optional toppings and serve how you like.

How do you cut cabbage for stir fry?

The key to making this cabbage stir fry recipe is cutting the cabbage so it comes together quickly. You want thin strips – not shredded so it disappears in your stir fry, but not too thick. 

To cut cabbage for stir fry, first, cut your cabbage in half. Remove the core if you like, but I find you don’t need to. Place the cabbage cut side down so the half-circle side is facing up. Then, taking a sharp knife, start on one side and cut about 1/4-1/2 inch thick strips, moving your knife closer to the middle as you cut.

Once you get close to the core (if you didn’t remove it), you can rotate the cabbage and start on the other side. If some strips are too long, you can cut them in half.

What to serve with beef and cabbage

This is meal is on the low carb end for some, I like to serve it with some carbs to balance it out. Here are a few suggestions:

• any kind of grains – white rice, brown rice, and quinoa are all great for soaking up some of the stir fry sauce
• cauliflower rice – a good option to keep it low carb
• roasted potatoes

Meal prep

• partial prep #1 – make the sauce and prep your veggies by slicing them. Store in separate containers in the fridge. When you are ready, make your beef. Continue with the directions as written. Making the sauce and slicing veggies in advance will save you 5 or so minutes when fully assembling.
• partial prep #2 – cook the beef, cut up your veggies, and make the sauce. Store them in separate containers in the fridge. When you are ready to assemble, saute your veggies and then add your beef and sauce. Making the sauce and the beef mixture and slicing the veggies in advance will save you 10-15 minutes when fully assembling.
• full prep – just follow the directions as written and store it in a tightly sealed glass dish for up to 5 days in the fridge.
• freeze – I haven’t tried freezing this recipe, but it should work. You can either freeze the whole recipe in a large container or in individual servings. It should last up to 3 months in the freezer.

More healthy beef recipes

• easy beef and broccoli stir fry
• philly cheesesteak skillet
• chili spaghetti squash casserole
• burger salad with special sauce dressing
• stuffed butternut squash with beef and kale

If you love quick and easy healthy dinner recipes, check out our free 30-Minute Meals Recipe Book!