Dinner

30-Minute Ground Beef and Cabbage Stir Fry Recipe

ByRafael Mansero February 24, 2026February 24, 2026

Introduction

This 30-minute ground beef and cabbage stir fry is a quick, flavorful meal perfect for busy weeknights. Packed with fresh vegetables and a savory-sweet sauce, it’s a satisfying dish that comes together fast without sacrificing taste.

A white bowl filled with a colorful stir-fry dish layered with cooked minced brown meat as the base, mixed with light green cabbage pieces and thin orange carrot strips scattered evenly throughout. On top, bright green sliced scallions are spread in small clusters. The dish is drizzled with red sauce lines and sprinkled with small white sesame seeds. In the background, there are two small white bowls, one with light beige sesame seeds and the other with a dark soy sauce, all set on a white marbled surface with a beige cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sriracha
1 tbsp brown sugar
1 tsp rice vinegar
1/2 head cabbage
2 carrots, shredded or thinly sliced
3 green onions, sliced
1/2 tbsp cooking oil (grapeseed or vegetable oil)
3/4 lb ground beef
2 garlic cloves, minced
1.5 tbsp fresh ginger, grated
Pinch of salt
Pinch of pepper
1 tbsp sesame seeds
1 tbsp sriracha (for garnish)

Instructions

Step 1: In a small bowl, whisk together soy sauce, sesame oil, sriracha, brown sugar, and rice vinegar until the sugar dissolves completely. Set aside.
Step 2: Prepare the vegetables by shredding the cabbage, shredding or thinly slicing the carrots, slicing the green onions, mincing the garlic, and grating the ginger. Having everything ready is important for quick stir-frying.
Step 3: Heat a large skillet or wok over medium-high heat. Add the cooking oil and let it shimmer.
Step 4: Add the ground beef, breaking it apart with a wooden spoon as it cooks. When the beef starts to brown (2-3 minutes), add the garlic and ginger. Stir constantly for about 30 seconds until fragrant, then season with salt and pepper.
Step 5: Add the shredded cabbage and carrots to the skillet. Stir and cook for 3-4 minutes until the cabbage wilts and the carrots soften slightly. Keep some texture in the cabbage to avoid mushiness.
Step 6: Pour the prepared sauce into the skillet and stir well to coat the beef and vegetables evenly. Add the sliced green onions and toss for about 1 minute to warm through and combine flavors.
Step 7: Transfer the stir-fry to plates or bowls. Sprinkle sesame seeds and drizzle extra sriracha on top for garnish. Serve immediately while hot.

Tips & Variations

Use ground turkey or chicken instead of beef for a lighter option.
Add chopped bell peppers or snap peas for extra crunch and color.
Adjust sriracha amounts to control the heat level to your preference.
For a gluten-free version, substitute tamari for soy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking to keep the vegetables crisp.