Low Carb Beef & Cabbage Stir Fry – Fast, Flavorful, and Satisfying

This is the kind of weeknight dinner that makes you feel like you’ve got it all together. It’s quick to make, easy to customize, and loaded with savory flavor. Think tender ground beef, sweet crisp cabbage, and a punchy sauce that pulls it all together.

No noodles needed—just simple ingredients that come together in one pan. If you’ve got 25 minutes and a skillet, you’re set.

Low Carb Beef & Cabbage Stir Fry - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 1 pound ground beef (80–90% lean)
• 1 small green cabbage, thinly sliced (about 6–7 cups)
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
• 2 tablespoons soy sauce or tamari (use coconut aminos for soy-free)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1–2 teaspoons toasted sesame oil
• 1–2 teaspoons chili garlic sauce or sriracha (optional, for heat)
• 1 tablespoon avocado oil or olive oil (if needed)
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional)
• Salt and black pepper to taste

Instructions

 

• Prep your veggies. Slice the cabbage thinly, cut the onion into slivers, and mince the garlic and ginger. Keep them close by—this moves fast once you start cooking.
• Brown the beef. Heat a large skillet or wok over medium-high. Add the ground beef and cook, breaking it up, until browned and slightly crispy at the edges. Season with a pinch of salt and pepper. If there’s excess fat, spoon off a little, but leave some for flavor.
• Sauté aromatics. Push the beef to the side. Add the onion to the empty space and cook 2–3 minutes until softened. Stir in the garlic and ginger and cook 30 seconds until fragrant. If the pan looks dry, add a teaspoon of oil.
• Add the cabbage. Pile it in and toss with the beef mixture. It will look like a lot, but it wilts quickly. Cook 5–7 minutes, stirring often, until the cabbage is tender with a slight crunch.
• Make it saucy. Stir in soy sauce, rice vinegar, and sesame oil. Add chili garlic sauce if you like heat. Taste and adjust seasoning—more soy for savory depth, vinegar for brightness, or sesame oil for nuttiness.
• Finish and garnish. Turn off heat. Fold in the green onions and sprinkle with sesame seeds. Serve hot.

What Makes This Special

This stir fry is all about big flavor with minimal effort. You get the satisfying richness of beef, the gentle sweetness of cabbage, and a garlicky, gingery sauce that tastes like takeout without the sugar crash.

It’s naturally low carb, budget-friendly, and perfect for meal prep. Plus, it’s a smart way to use up a half head of cabbage and a few pantry staples. Fast, filling, and clean—it checks all the boxes.

Ingredients

• 1 pound ground beef (80–90% lean)
• 1 small green cabbage, thinly sliced (about 6–7 cups)
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
• 2 tablespoons soy sauce or tamari (use coconut aminos for soy-free)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1–2 teaspoons toasted sesame oil
• 1–2 teaspoons chili garlic sauce or sriracha (optional, for heat)
• 1 tablespoon avocado oil or olive oil (if needed)
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional)
• Salt and black pepper to taste

How to Make It

1. Prep your veggies. Slice the cabbage thinly, cut the onion into slivers, and mince the garlic and ginger.

   Keep them close by—this moves fast once you start cooking.

2. Brown the beef. Heat a large skillet or wok over medium-high. Add the ground beef and cook, breaking it up, until browned and slightly crispy at the edges. Season with a pinch of salt and pepper.

   If there’s excess fat, spoon off a little, but leave some for flavor.

3. Sauté aromatics. Push the beef to the side. Add the onion to the empty space and cook 2–3 minutes until softened. Stir in the garlic and ginger and cook 30 seconds until fragrant.

   If the pan looks dry, add a teaspoon of oil.

4. Add the cabbage. Pile it in and toss with the beef mixture. It will look like a lot, but it wilts quickly. Cook 5–7 minutes, stirring often, until the cabbage is tender with a slight crunch.
5. Make it saucy. Stir in soy sauce, rice vinegar, and sesame oil.

   Add chili garlic sauce if you like heat. Taste and adjust seasoning—more soy for savory depth, vinegar for brightness, or sesame oil for nuttiness.

6. Finish and garnish. Turn off heat. Fold in the green onions and sprinkle with sesame seeds.

   Serve hot.

Keeping It Fresh

Leftovers keep well and actually taste better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat to revive the texture, or microwave in short bursts, stirring between heats.

For meal prep, portion into containers with a wedge of lime or a little extra soy sauce on the side. If you plan to freeze it, cool completely first and freeze up to 2 months. Thaw overnight in the fridge and reheat in a pan to avoid sogginess.

Why This is Good for You

This dish is low in carbs yet high in satisfaction.

Cabbage brings fiber, vitamin C, and potassium, helping you stay full without weighing you down. Ground beef provides high-quality protein and iron, which support energy and metabolism. The ginger and garlic add flavor without sugar and may support digestion.

Because it’s balanced with protein, fiber, and healthy fats, it helps steady hunger and makes it easier to stick to low-carb goals. You’ll feel satisfied, not stuffed.

Pitfalls to Watch Out For

• Overcrowding the pan. If your skillet is small, cook the cabbage in two batches. Too much at once leads to steaming and soggy texture.
• Skipping seasoning. Taste as you go.

  Cabbage needs enough salt and acid to shine. A splash more soy or vinegar can make the flavors pop.

• Overcooking cabbage. Aim for tender-crisp. If you cook it into submission, you’ll lose sweetness and texture.
• Using very lean beef without added fat. If your beef is 93% lean or higher, add a bit of oil to keep things juicy and flavorful.
• Too much sauce. A little goes a long way.

  You want a glossy coating, not a pool at the bottom.

Alternatives

• Protein swaps: Ground turkey, chicken, pork, or crumbled tofu all work. For shrimp, cook separately and add at the end to avoid overcooking.
• Veggie additions: Shredded carrots, sliced bell peppers, mushrooms, or broccoli slaw. Keep carb counts in mind if you’re strict low carb.
• Sauce twists: Add a teaspoon of fish sauce for umami, a squeeze of lime for brightness, or a pinch of five-spice for warmth.
• Lower sodium: Use low-sodium soy sauce and add salt at the end to taste.
• Soy-free and gluten-free: Use coconut aminos instead of soy sauce and check labels on chili sauce.
• Extra richness: Stir in a pat of butter at the end or top with a fried egg.
• Make it a bowl: Serve over cauliflower rice or shredded sautéed cabbage for an extra veggie base.

FAQ

Is this truly low carb?

Yes.

Cabbage is low in net carbs, and the sauce uses minimal sugar sources. Using soy sauce, rice vinegar, and sesame oil keeps the carbs in check. If you use coconut aminos, note it’s slightly sweeter but still relatively low carb.

Can I use pre-shredded coleslaw mix?

Absolutely.

It saves time and works well. Choose a mix without added dressing. If it includes carrots, the carb count will be a touch higher, but still reasonable.

How do I keep it from getting watery?

Use high heat, don’t overcrowd the pan, and avoid covering the skillet.

If liquid collects, let it cook off for a minute at the end while stirring.

What if I don’t have fresh ginger?

Use 1 teaspoon ground ginger. It’s not identical, but it brings warmth and flavor. Add it with the garlic so it blooms in the fat.

Can I make it spicier?

Yes.

Add more chili garlic sauce, a pinch of red pepper flakes, or a sliced fresh chili. Taste as you go so the heat doesn’t overwhelm the other flavors.

What beef is best?

Ground beef in the 80–90% lean range offers great flavor and texture. If you prefer leaner, add a teaspoon of oil.

For a different texture, try thinly sliced flank steak cooked quickly in batches.

How can I boost protein even more?

Add an extra 1/2 pound of beef, toss in edamame (if not strict low carb), or top with a fried or soft-boiled egg. You can also add tofu for a surf-and-turf-style combo.

Will leftovers smell strong?

Cabbage can be aromatic when reheated, but it shouldn’t be unpleasant. Reheat uncovered in a pan to evaporate moisture and keep the texture appealing.

Can I make it without onion?

Yes.

Skip the onion and add a bit more cabbage or green onion at the end. You can also use a pinch of onion powder for flavor without texture.

How do I scale the recipe?

Double the ingredients and cook the cabbage in batches so it doesn’t steam. Combine everything at the end and adjust sauce to taste.

Wrapping Up

Low Carb Beef & Cabbage Stir Fry is proof that simple can be exciting.

It’s quick, budget-friendly, and packed with flavor, with just the right balance of savory, sweet, and heat. Keep the core steps the same, then make it your own with easy swaps. Whether it’s a busy weeknight or a make-ahead meal, this one-pan recipe delivers every time.