Healthy Ground Beef Cabbage Stir-Fry

Why You’ll Love This Recipe

I love how fast this recipe comes together, using simple ingredients that I usually have on hand. The ground beef adds richness, while the cabbage, carrots, and peppers bring freshness and crunch. It’s naturally low in carbs, packed with protein, and doesn’t need any fancy sauces to taste amazing. Everything cooks in one skillet, so cleanup is easy, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• red or green cabbage

• red bell pepper

• scallions

• garlic cloves

• tamari sauce

• olive oil

• fresh parsley or cilantro

• ground beef

• carrot

• crushed red pepper

Directions

1. I start by adding the ground beef to a nonstick pan with one minced garlic clove and a bit of olive oil. I sauté it over medium-high heat for about 5–6 minutes, breaking it apart as it cooks.

2. While the beef browns, I chop the cabbage, carrots, red pepper, scallions, and herbs.

3. Once the beef is mostly cooked, I stir in the chopped cabbage, crushed red pepper, carrot strips, another clove of minced garlic, and scallions. I cover the pan for 2–3 minutes to let the vegetables soften.

4. I add the chopped red pepper, the last garlic clove, and tamari sauce. If the pan looks dry, I drizzle in a little more oil and cook everything together for another 2–3 minutes, stirring occasionally.

5. I turn off the heat and stir in the chopped parsley or cilantro right before serving for a fresh finish.

Servings and Timing

This recipe serves 2 people.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Switch the protein: I sometimes use ground turkey, chicken, or even tofu for a different take.

• Add more veggies: Broccoli, mushrooms, or snap peas all work great in this stir-fry.

• Spice it up: I increase the crushed red pepper or add a splash of hot sauce when I want extra heat.

• Top with extras: Toasted sesame seeds, chopped peanuts, or a squeeze of lime give it a finishing touch.

• Make it saucy: I’ve added a splash of rice vinegar or a teaspoon of honey for extra depth and sweetness.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat for a few minutes until warmed through. It also reheats well in the microwave. This dish holds its flavor and texture nicely.

FAQs

Can I use soy sauce instead of tamari?

Yes, I use regular soy sauce if I’m not avoiding gluten. Tamari is just the gluten-free version, but they taste very similar.

Can I prep this ahead of time?

Definitely. I often chop the veggies in advance and keep them in the fridge. That way, I can throw everything into the pan and have dinner ready in no time.

Is red or green cabbage better?

Both work. I like red cabbage for the color and slight sweetness, but green cabbage cooks down a bit more and has a milder taste.

What’s the best way to cut the veggies?

I slice the cabbage into thin shreds and cut the carrot into strips for quick, even cooking. The peppers and scallions should also be chopped thinly so they soften in just a few minutes.

Can I serve this with rice or noodles?

Absolutely. While it’s great on its own, I’ve also served it over rice, quinoa, or even tossed it with rice noodles for a heartier meal.

Conclusion

This Healthy Ground Beef Cabbage Stir-Fry proves that fast food at home can be both nourishing and delicious. With bold flavors, fresh ingredients, and minimal fuss, it’s a reliable go-to for weeknights when I want something warm, filling, and good for me. Whether I’m sticking to low-carb or just craving a quick skillet meal, this one never disappoints.