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A close-up smartphone photo of ginger ground beef and cabbage stir fry in a dark skillet showing glossy sauce and charred edges. (Ginger Ground Beef and Cabbage Stir Fry)

Ginger Ground Beef and Cabbage Stir Fry

This Ginger Ground Beef and Cabbage Stir Fry is a 20-minute skillet meal featuring crispy browned beef, charred shredded cabbage, and matchstick carrots in a glossy ginger-soy sauce. High-protein, low-carb, and perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Ground Beef 90/10 lean recommended (450g)
  • 6 cups Green Cabbage finely shredded (500g)
  • 1 cup Carrots cut into matchsticks (100g)
  • 2 tbsp Fresh Ginger finely grated (12g)
  • 3 cloves Garlic minced
  • 3 tbsp Soy Sauce or Tamari (45ml)
  • 1 tbsp Sesame Oil toasted (15ml)
  • 3 stalks Green Scallions thinly sliced
  • 1 tbsp White Sesame Seeds toasted

Equipment

  • 1 Large Dark Skillet or Wok A heavy-bottomed pan is best for charring.
  • 1 Spatula

Method
 

Cook the Beef
  1. Heat a large skillet over medium-high heat. Add the ground beef and press into a flat layer. Cook undisturbed for 3-4 minutes to develop a deep brown crust.
  2. Break the beef into small, crispy crumbles. Once fully browned, remove the beef from the skillet and set aside on a plate.
Cook the Vegetables
  1. In the same skillet, add the shredded cabbage and matchstick carrots. Cook over high heat for 4-5 minutes, tossing frequently, until the cabbage shows visible charred edges and is softened.
Assemble
  1. Create a well in the center of the vegetables. Add the grated ginger and minced garlic. Sizzle for 30 seconds until fragrant.
  2. Return the beef to the pan. Pour in the soy sauce and sesame oil. Toss everything together for 1-2 minutes until the glossy dark amber sauce coats every ingredient. Garnish heavily with sliced scallions and sesame seeds.

Notes

Use high heat for the cabbage to get those charred edges without making it watery.
Fresh ginger is essential; do not substitute with dried powder for this recipe.