Asian Beef and Cabbage Stir Fry

I made this Asian ground beef and cabbage stir fry last week when I needed a quick dinner that wouldn't leave me with a sink full of dishes, and it was such a hit that my picky teenager actually asked for seconds! The combination of savory ground beef with the slightly sweet cabbage creates this perfect comfort food that somehow feels both satisfying and light at the same time.

My husband, who normally turns his nose up at "healthy" meals, didn't even realize this was Whole30 compliant until I mentioned it after he'd cleaned his plate!

What You'll Need

• Ground beef: The fat content adds flavor, so I don't recommend going too lean. 80/20 works perfectly here.
• Cabbage: Regular green cabbage is my go-to, but Napa cabbage works beautifully too for a slightly different texture.
• Coconut aminos: This soy sauce alternative adds amazing flavor without the soy. It's slightly sweeter than soy sauce, which works perfectly in this dish.
• Fresh ginger and garlic: Don't skip these or substitute dried versions - they're crucial for that authentic Asian flavor.
• Sesame oil: Just a little bit adds that distinctive nutty flavor that makes the dish taste restaurant-quality.
• Red pepper flakes: Customize the heat level to your preference. I use about half the amount when cooking for my kids.

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How I Make It

Sauce First

I always mix up the stir fry sauce first and set it aside. This way, it's ready to go when needed, and cooking moves quickly once I start the actual stir-frying process.

Smart Browning

When cooking the ground beef, I let it sit undisturbed for a minute or two before breaking it up. This allows some caramelization to occur, which adds extra flavor depth.

Veggie Technique

I add the cabbage in batches rather than all at once. This prevents the pan from cooling down too much, which would lead to steaming rather than stir-frying.

Final Flavor Boost

Right before serving, I taste and adjust with salt if needed. Sometimes I'll add an extra splash of coconut aminos if it needs more richness.

I discovered this recipe by accident one night when I had half a head of cabbage threatening to go bad in my fridge and ground beef was the only protein I had thawed. What started as kitchen desperation has become one of our favorite weeknight meals!

Serving Ideas

This is delicious over plain white rice for a simple dinner, but I often serve it over cauliflower rice when I'm trying to keep things low-carb. For a more substantial meal, I'll add a fried egg on top – the runny yolk creates an amazing sauce when mixed with everything else. For lunch meal prep, I portion it into containers with rice for easy grab-and-go options.

Make It Your Own

Try adding water chestnuts for extra crunch. Throw in some mushrooms for an umami boost. If you're not strictly paleo, a drizzle of hoisin sauce at the end adds amazing flavor. For an extra pop of color and nutrition, toss in some frozen peas during the last minute of cooking.

Storage Smarts

This stir fry keeps beautifully in the fridge for about 3-4 days, and the flavors actually develop and improve overnight. I find it reheats best in a skillet rather than the microwave, which can make the cabbage a bit soggy. For freezing, cool it completely first, then portion into freezer bags for up to a month.

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Pro Tips

• Slice the cabbage extra thin for quicker cooking and better texture
• A microplane makes grating fresh ginger super easy – no need to peel it first
• For meal prep, store the stir fry separately from any rice or noodles to prevent sogginess

This recipe has completely changed my relationship with cabbage. What used to be an ingredient I'd reluctantly add to coleslaw is now something I specifically put on my grocery list. The way it soaks up the flavors of the sauce while still maintaining some texture makes it the perfect partner for ground beef in this quick, satisfying meal!

Frequently Asked Questions

→ What can I serve this stir fry with?

For a Whole30 or paleo meal, serve over cauliflower rice. Otherwise, white rice, brown rice, or rice noodles all work wonderfully as a base for this dish.

→ What is coconut aminos and can I substitute it?

Coconut aminos is a soy-free alternative to soy sauce with a slightly sweet flavor. If you're not following Whole30 or paleo, you can substitute with regular soy sauce or tamari (use about half the amount as it's saltier).

→ Can I use a different type of meat?

Absolutely! Ground turkey, chicken, or pork all work well in this recipe. You could even use thinly sliced beef steak instead of ground meat.

→ How can I meal prep this recipe?

Let the stir fry cool completely, then portion it into containers with rice or cauliflower rice. Refrigerate for up to 4 days and microwave for about 2 minutes when ready to eat.

→ How can I make this stir fry spicier?

Add more red pepper flakes to the sauce, or stir in some sriracha (if not following Whole30) or compliant hot sauce at the end of cooking.