Healthy Chinese Ground Beef & Cabbage Stir Fry

Introduction

This easy stir fry is inspired by classic Chinese flavors but made healthier with lean ground beef and lots of veggies. It’s high in protein, low in carbs, and packed with cabbage for fiber and nutrients. The savory garlic-ginger sauce coats the beef and vegetables beautifully, making it a satisfying meal on its own or served with rice, cauliflower rice, or noodles.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Ingredients (Serves 4)

1 lb (450g) lean ground beef (90% lean or higher)

4 cups cabbage, thinly sliced (green or napa cabbage works best)

1 large carrot, julienned or thinly sliced

1 small onion, sliced

3 cloves garlic, minced

1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

2 tbsp low-sodium soy sauce (or tamari for gluten-free)

1 tbsp oyster sauce (optional, adds richness)

1 tbsp rice vinegar

1 tbsp sesame oil

1–2 tsp chili paste or sriracha (optional, for heat)

2 green onions, chopped

1 tsp cornstarch + 2 tbsp water (optional, for thicker sauce)

1 tbsp olive oil or avocado oil, for cooking

Instructions

Step 1: Prepare the veggies

Slice cabbage thinly, julienne carrot, and slice onion. Set aside.

Step 2: Cook the beef

Heat a large skillet or wok over medium-high heat.

Add 1 tbsp oil and the ground beef.

Cook for 5–6 minutes, breaking it apart until browned. Drain excess fat if needed.

Step 3: Build flavor

Add garlic, ginger, and onion. Stir fry for 2 minutes until fragrant.

Step 4: Add veggies

Stir in cabbage and carrot. Cook for 5–7 minutes, stirring often, until cabbage softens but still has some crunch.

Step 5: Make the sauce

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and chili paste.

Pour over the beef and veggies. Stir to coat.

If using cornstarch slurry, add now and cook 1–2 minutes until slightly thickened.

Step 6: Finish & Serve

Remove from heat and sprinkle with chopped green onions.

Serve hot with brown rice, quinoa, or cauliflower rice.

Perfect! Here are some tips, Q&A, and detailed nutrition for your Healthy Chinese Ground Beef & Cabbage Stir Fry:

Tips for the Best Stir Fry

Use Lean Beef – 90% lean or higher keeps the dish light without too much grease.
Don’t Overcook Cabbage – Cook until just tender but still slightly crunchy for best texture and nutrition.
Boost Flavor Naturally – Fresh ginger and garlic add punch without extra salt.
Make it Spicy – Add red chili flakes, sriracha, or chili garlic sauce for heat.
Low-Carb Option – Serve over cauliflower rice or enjoy on its own.
Meal Prep Friendly – Keeps well in the fridge for 3–4 days. Flavors deepen over time.
Add Variety – You can mix in broccoli, snap peas, or bell peppers for extra color and nutrients.
Thick Sauce – If you like it saucy, use the cornstarch slurry (1 tsp cornstarch + 2 tbsp water).

❓ Q&A

Q: Can I use ground turkey or chicken instead of beef?
A: Yes! Ground turkey or chicken works well and makes the dish even leaner.

Q: Is this recipe keto-friendly?
A: Yes, it’s naturally low in carbs. Just skip the carrot or reduce soy sauce (which has a little sugar).

Q: How can I make this gluten-free?
A: Use tamari or coconut aminos instead of soy sauce, and make sure your oyster sauce is gluten-free.

Q: Can I meal prep this?
A: Definitely. Store in airtight containers in the fridge up to 4 days. Reheat in a skillet for best flavor.

Q: What can I serve it with?
A: Brown rice, jasmine rice, noodles, or cauliflower rice for low-carb.

Nutrition (Per Serving, 4 Servings – without rice)

Calories: ~280

Protein: 25g

Carbohydrates: 11g

Dietary Fiber: 4g

Sugars: 5g

Fat: 15g

Saturated Fat: 4g

Cholesterol: 70mg

Sodium: ~580mg (lower if using low-sodium soy sauce)

Potassium: ~650mg

Vitamin C: 45% DV

Vitamin A: 40% DV

Iron: 18% DV