Healthy Chinese Ground Beef & Cabbage Stir Fry Stack

This healthy Chinese ground beef & cabbage stir fry stack is a quick, flavorful, and protein-packed meal I can whip up in under 30 minutes. It layers tender sautéed cabbage and carrots with savory, ginger-garlic seasoned ground beef, all topped off with a simple homemade stir fry sauce. Whether I serve it stacked in a bowl or layered like a deconstructed spring roll, it’s always satisfying and delicious.

Why You’ll Love This Recipe

I love this stir fry because it’s light, fast, and incredibly versatile. It’s perfect for busy weeknights, and the ingredients are simple and wholesome. The cabbage adds crunch, the beef gives rich umami flavor, and the sauce ties everything together with just the right balance of salty, sweet, and savory. It’s naturally low-carb and can easily be made gluten-free or dairy-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the stir fry:

• Lean ground beef

• Green cabbage (shredded)

• Carrot (julienned or shredded)

• Onion (sliced or chopped)

• Garlic (minced)

• Ginger (grated)

• Green onions (sliced, for garnish)

• Sesame oil or olive oil

For the sauce:

• Low-sodium soy sauce or tamari

• Rice vinegar or lime juice

• Honey or maple syrup

• Sriracha or chili paste (optional for heat)

• Cornstarch (to thicken, if needed)

• Water

Directions

1. I heat a bit of oil in a large skillet or wok over medium-high heat.

2. I add the ground beef and cook until browned, breaking it up with a spatula. I drain excess fat if needed.

3. I stir in the garlic, ginger, and onions and cook for another 1–2 minutes until fragrant.

4. I add the cabbage and carrots, stirring frequently until the cabbage softens but still has some crunch—about 5–7 minutes.

5. In a small bowl, I whisk together soy sauce, vinegar, sweetener, and optional sriracha. I add a splash of water and a little cornstarch if I want a thicker sauce.

6. I pour the sauce into the skillet, stirring to coat everything evenly. I cook for 2–3 minutes more until everything is glossy and flavorful.

7. I stack the stir fry in bowls, top with green onions, and serve hot.

Servings and timing

This recipe serves 4 and takes about 25–30 minutes from start to finish.

Variations

Sometimes I add bell peppers or mushrooms for extra veggies. I’ve swapped ground beef for ground turkey, chicken, or even tofu for a meatless version. For a bolder flavor, I stir in a splash of hoisin or oyster sauce. If I want to serve it with carbs, I spoon it over rice, cauliflower rice, or rice noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats perfectly in a skillet over medium heat or in the microwave for about 1–2 minutes. The flavor deepens over time, so it’s great for meal prep.

FAQs

Can I use pre-shredded cabbage?

Yes, bagged coleslaw mix works great and saves time. I just make sure not to overcook it so it stays crisp.

Is this dish spicy?

Not unless I add chili sauce or sriracha. I keep it mild and let others add spice to taste.

Can I make this ahead?

Definitely. I often prep the sauce and chop the veggies ahead of time. The cooked dish also keeps well for several days.

How do I keep it from getting watery?

I cook the cabbage over medium-high heat so excess moisture evaporates, and I don’t cover the pan while cooking.

Is this recipe gluten-free?

It can be—just use tamari or a certified gluten-free soy sauce and check that all sauces used are gluten-free.

Conclusion

This healthy Chinese ground beef & cabbage stir fry stack is fast, flavorful, and flexible. I love how it’s packed with protein, fiber, and fresh veggies while still tasting like takeout. Whether I eat it as a light bowl, wrap it in lettuce leaves, or serve it over rice, it’s a go-to meal that never disappoints.