30-minute dinner
Ground Beef and Cabbage Stir-Fry
Savory ground beef, crisp cabbage, carrots, and a garlic-ginger sauce make a fast skillet dinner with an estimated 32 grams of protein per serving.
- Total time
- 30 min
- Serves
- 4
- Est. protein
- 32g
Why this one is weeknight-friendly
Bagged coleslaw mix handles the slicing, and ground beef cooks faster than whole cuts. The sauce comes together in one small bowl.
A few helpful tips
Use a large skillet so the cabbage can soften without steaming too much. Drain excess fat before adding the vegetables if needed.
Easy swaps
Ground turkey can replace beef but must reach 165°F. Tamari can replace soy sauce; check labels for allergens.
Save the leftovers
Refrigerate for up to 3–4 days and reheat to 165°F.
The recipe
Ground Beef and Cabbage Stir-Fry
Ingredients
- 1/3 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon avocado oil
- 1 1/2 pounds 93% lean ground beef
- 1 (14-ounce) bag coleslaw mix
- 4 scallions, sliced, white and green parts separated
Contains: Soy, Wheat, Sesame
Instructions
- Stir the soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger together.
- Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef and scallion whites. Cook, breaking the beef into small pieces, until browned and it reaches 160°F, about 7–9 minutes. Drain excess fat if needed.
- Add the coleslaw mix and cook for 4–5 minutes, stirring often, until crisp-tender.
- Pour in the sauce and cook for 2 minutes, until everything is coated and hot. Finish with the scallion greens.
Food safety: Cook ground beef to 160°F. Prevent raw beef juices from contacting scallion greens or other ready-to-eat ingredients.
Nutrition values are estimates and may vary by ingredients and serving size. Protein data source.