This Beef & Cabbage Stir Fry is a quick, easy, and delicious meal that’s perfect for busy weeknights. With tender ground beef, crisp cabbage, and carrots all coated in a savory sesame-soy sauce, this dish is packed with flavor and comes together in just minutes. Whether you’re looking for a gluten-free option or a low-carb meal, this stir fry is versatile enough to be served over rice, noodles, or even cauliflower rice or zucchini noodles. It’s a wholesome and satisfying dish that’s sure to become a family favorite!

What You’ll Need

Ingredients

Sauce

• 1 tablespoon sesame oil
• 1/4 cup | 60 ml tablespoons gluten free soy sauce/tamari (I use a soy sauce substitute)
• 2 tablespoons | 30 ml water
• 2 teaspoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional)
• 1 teaspoon ground black pepper (or to taste)

Stir Fry

• 1 tablespoon cooking oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled & minced
• 1/2 pound ground beef
• 1/2 small head of cabbage, thinly sliced
• 2 carrots, peeled and cut into matchsticks
• 4 spring onions, thinly sliced

Equipment I Used

• Cutting Board
• Mixing Bowl
• Frying Pan
• Wooden Spatula
• Measuring Spoons

How to Make It

Prepare the Sauce

In a small bowl or cup, combine 1 tbsp of sesame oil, 1/4 cup of gluten-free soy sauce or tamari, 2 tbsp of water, 2 tsp of brown sugar, 1 tbsp of rice vinegar, 1 tsp of sesame seeds (if using), and 1 tsp of ground black pepper. Stir until the brown sugar is fully dissolved and the ingredients are well mixed. Set the sauce aside.

Cook the Beef

Heat a large skillet over medium-high heat and add 1 tbsp of cooking oil. Once the oil is hot, add 4 cloves of minced garlic and 1 tbsp of minced fresh ginger to the skillet. Sauté for about 30 seconds to release the aromas, being careful not to burn the garlic. Add the 1/2 pound of ground beef to the skillet. Break up the beef with a wooden spoon as it cooks, and cook for 5-7 minutes until the beef is fully browned and no longer pink. (I realized too late that I had taken out a top sirloin steak instead of ground beef, but the recipe was great just the same with the steak!)

Add the Vegetables

Once the beef is browned, add the thinly sliced 1/2 small head of cabbage and the 2 carrots cut into matchsticks to the skillet. Stir the vegetables into the beef mixture, making sure they are well combined. Cook for about 5 minutes, stirring occasionally, until the cabbage is wilted and the carrots are tender but still have a bit of crunch.

Incorporate the Sauce and Green Onions

Stir in the 4 thinly sliced spring onions and pour the prepared sauce mixture over the beef and vegetables. Increase the heat slightly to medium-high and stir well to ensure that the sauce evenly coats the beef and veggies. Cook for another 3-4 minutes, allowing the sauce to thicken and soak into the stir fry. Note: At this stage, I mixed 1 tbsp of cornstarch with 2 tbsp of water and added it to achieve the desired thickness for the sauce.

Serve

Remove the skillet from the heat and serve the Beef & Cabbage Stir Fry immediately. You can serve it over a bed of rice or noodles for a more filling meal, or opt for cauliflower rice or zucchini noodles if you’re looking for a low-carb option.