Easy Asian Ground Beef and Cabbage Stir Fry Recipe

Hey friend, if you re craving something quick, flavorful, and just downright satisfying, this Easy Asian Ground Beef and Cabbage Stir Fry Recipe is going to become one of your weeknight heroes. I absolutely love how it comes together in just about 25 minutes, and the mix of savory ground beef with tender cabbage soaked in that tangy, slightly spicy sauce hits all the right notes. It s such a simple dish, yet packed with layers of flavor that feel anything but basic.

When I first tried this recipe, I was amazed by how filling and balanced it is-without a long list of complicated ingredients. It s perfect for busy evenings or when you want something wholesome but not heavy. Plus, it s super flexible, so you can swap out veggies or spice levels to suit your taste. I promise, once you make it, you ll find yourself reaching for this Easy Asian Ground Beef and Cabbage Stir Fry Recipe again and again.

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Ingredients You’ll Need

Let’s break down the ingredients here – they’re straightforward and blend beautifully to give you that perfect balance of savory, tangy, and lightly spicy flavors. If you keep these pantry staples handy, you ll always be ready to whip up this Easy Asian Ground Beef and Cabbage Stir Fry Recipe.

• Coconut Aminos: A soy sauce alternative that s a little sweeter and less salty, adding a mild umami flavor.
• Rice Vinegar: Brings a subtle tang that cuts through the richness of the beef.
• Sesame Oil: Use toasted sesame oil for that nutty aroma that completes the Asian vibe.
• Crushed Red Pepper Flakes: Adds just the right amount of heat-you can adjust or omit based on your spice tolerance.
• Avocado or Cooking Oil: A neutral oil that handles high heat well without smoking up the kitchen.
• Onion: Chopped finely to sweeten the base and build depth.
• Garlic: Minced to infuse that unmistakable savory punch.
• Fresh Ginger: Grated for zesty warmth-don t skip this, it makes a difference.
• Ground Beef: Lean to medium fat works best to avoid excess grease but still provide flavor.
• Cabbage: Thinly sliced, it softens without getting mushy and soaks up all those flavors.
• Shredded Carrots: For a subtle sweetness and pretty color.
• Salt and Pepper: To season and balance your stir fry at the end.
• Green Onions and Sesame Seeds: Garnishes that add a fresh crunch and a nutty finish.

Variations

I like to play around with this recipe depending on what s in my fridge or my mood. It s so forgiving and flexible, you can easily tailor it to your personal taste or dietary needs, making it a real go-to whenever the craving hits.

• Adding Mushrooms: I tried tossing in sliced shiitake mushrooms once, and my family went crazy for the earthy boost-it adds a lovely texture too.
• Swap Ground Turkey or Chicken: Sometimes I use ground turkey for a lighter twist; it still soaks up the sauce wonderfully.
• Make it Vegan: Swap ground beef for crumbled tofu or tempeh, and use tamari or soy sauce instead of coconut aminos to keep that umami punch.
• Add Heat with Sriracha: If you love spice, a drizzle of sriracha after plating turns up the flavor just right.

How to Make Easy Asian Ground Beef and Cabbage Stir Fry Recipe

Step 1: Whisk Together the Sauce

Start by stirring all the sauce ingredients-coconut aminos, rice vinegar, sesame oil, and red pepper flakes-together in a small bowl. This combo is the magic that dresses the stir fry, so mixing it beforehand means it s ready to pour in once everything else is cooked. I like to taste it here and adjust if I want it a little sweeter or tangier.

Step 2: Sauté Onion, Garlic, and Ginger

Heat your oil in a large skillet over medium-high heat and toss in the chopped onions. Cook while stirring for about 5 minutes until they get translucent and fragrant. Then add minced garlic and grated ginger, stirring constantly so they don t burn-just about one minute until you can really smell their aroma. This layering of flavors builds the base of your stir fry.

Step 3: Brown the Ground Beef

Add the ground beef to the pan and break it up with a wooden spoon. Cook until it s nicely browned, about 5 minutes. Don t rush this part-letting the beef brown properly adds depth and that slightly caramelized note that makes this stir fry so crave-worthy. If you notice excess grease, carefully drain some off, but keep a little for flavor.

Step 4: Stir in Vegetables and Sauce

Now toss in your thinly sliced cabbage and shredded carrot along with the sauce you mixed earlier. Stir everything together and cook for about 5 minutes until the cabbage softens but isn t mushy and the sauce thickens slightly. This step is where all the flavors marry beautifully-be patient here and keep your heat steady.

Step 5: Season and Garnish

Give it a taste and season with salt and pepper as needed-you’ll find that the coconut aminos provide plenty of saltiness, so go easy at first. Serve it warm, sprinkled generously with sliced green onions and sesame seeds for that fresh, nutty finish. I love how those garnishes add a little pop of color and crunch.

How to Serve Easy Asian Ground Beef and Cabbage Stir Fry Recipe

Garnishes

I always finish this stir fry with fresh green onion slices and toasted sesame seeds-they add that perfect crunch and fresh pop of green that makes every bite more interesting. Sometimes, I drizzle a little extra sesame oil or sprinkle some crushed peanuts for an extra boost of nuttiness.

Side Dishes

Pair this stir fry with steamed jasmine or brown rice to soak up all that flavorful sauce. Occasionally, I serve it alongside quick pickled cucumbers or a simple miso soup to round out the meal with contrasting textures and tastes.

Creative Ways to Present

For a fun twist, I ve served this stir fry wrapped in crisp lettuce leaves like little Asian tacos-everyone at the table loved the interactive experience. It also works beautifully as a filling for rice paper rolls or noodle bowls when you want to dress it up for guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3-4 days. I recommend letting it cool completely before sealing to avoid sogginess. Reheating is easy, and the flavors only deepen over time-just make sure to stir it well when warming up so the sauce is evenly heated.

Freezing

I don t often freeze this stir fry because it s so quick to make fresh, but it does freeze well if you want to meal prep. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stovetop to keep the cabbage texture intact.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of water or broth to prevent drying out. Stir frequently until warmed through. Microwave works too, but you might lose a bit of crispness in the cabbage. I personally like reheating on the stove for the best texture.

FAQs

Final Thoughts

I genuinely can t recommend this Easy Asian Ground Beef and Cabbage Stir Fry Recipe enough. It s one of those dishes that feels like a warm hug after a busy day-comforting yet fresh, quick but packed with flavor. Whether you re cooking for a family dinner or meal prepping for the week, this recipe never disappoints. Trust me, once you get the hang of it, you ll find yourself making it regularly-and that s a kitchen win in my book!

Easy Asian Ground Beef and Cabbage Stir Fry Recipe

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• Author: Paula
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

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Description

This Easy Asian Ground Beef and Cabbage Stir Fry is a quick and flavorful dish perfect for weeknight dinners. Featuring a savory-sweet sauce made with coconut aminos, rice vinegar, and sesame oil, it combines tender ground beef, crunchy cabbage, and shredded carrots for a healthy and satisfying meal. Garnished with green onions and sesame seeds, this stir fry is packed with Asian-inspired flavors and comes together in just 25 minutes.

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Ingredients

Units USM Scale 1x2x3x

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 for garnish
• Sesame seeds for garnish

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Instructions

1. Prepare the sauce: Stir together 1/2 cup coconut aminos, 1 tbsp rice vinegar, 2 tsp sesame oil, and 1/2 tsp crushed red pepper flakes in a small bowl and set aside.
2. Cook onions: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Sauté garlic and ginger: Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring constantly until fragrant.
4. Brown the ground beef: Add 1 lb of ground beef to the skillet and cook, breaking it up with a wooden spoon, until it is browned and fully cooked through, about 5 minutes.
5. Add vegetables and sauce: Stir in the thinly sliced cabbage, shredded carrots, and the prepared sauce. Continue cooking, stirring frequently, until the cabbage wilts and the sauce reduces slightly, about 5 minutes.
6. Season and garnish: Taste and add salt and pepper as needed. Serve the stir fry warm, garnished with green onion slices and sesame seeds.

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Notes

• You can substitute ground turkey or chicken for the ground beef for a leaner option.
• For extra crunch, add water chestnuts or sliced bell peppers.
• Adjust the crushed red pepper flakes to control the heat level.
• Serve with steamed rice or cauliflower rice for a complete meal.
• Use avocado oil or any high-heat oil suitable for stir frying.

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Nutrition

• Serving Size: 1 serving (about 1/4 of the recipe)
• Calories: 320
• Sugar: 6g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 80mg