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    Home » Beef

    Beef and Cabbage Stir Fry

    Published: Sep 1, 2020 / Updated: Jul 29, 2021 / 47 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    This beef and cabbage stir fry is quick and simple to make, has an addictive sweet and savory peanut-hoisin sauce, and it's absolutely delicious served with rice.

    close-up of beef and cabbage stir fry with rice in a white bowl

    Love cabbage? You may also like my Chicken and Cabbage Stir Fry or this Easy Bacon and Cabbage Recipe.

    This Asian-inspired stir fry recipe is perfect for busy weeknights. It comes together quickly, and it's really comforting. I occasionally find it very hard to resist eating more than I need to test recipes that I make for the blog (like even if I've just had lunch... story of my life), and this was one of them. Something about that sauce just speaks to me. Cabbage is perpetually underrated here in North America, in my opinion, but it's especially delicious when sautéed. And beef is my favorite... so there you go. 

    You could serve this ground beef and cabbage stir fry with rice like I did, but it would also work with noodles (try ramen noodles, udon, or even rice noodles) or by itself as a lower carb option.

    beef and cabbage stir fry in a skillet

    Recipe notes & tips:

    • I wouldn't say this recipe is spicy (even with the sriracha), but you can leave it out if it's not something you buy or enjoy. On the flipside, feel free to add more if you want to kick up the spice.
    • I use my Microplane to grate the ginger (I always keep a piece of fresh ginger in my freezer so I never run out and it grates much more easily). 
    • You can generally find hoisin sauce and sriracha sauce in the same place as soy sauce in the grocery store. 
    • If you buy a small cabbage (like one of the smallest ones you'll see at the store), that'll be more than enough for the 4 cups chopped cabbage this recipe calls for.
    • As with any recipe, you can definitely add more of an ingredient to customize it to your tastes. Don't by shy if you want to add more hoisin sauce, for example! I don't think you can go wrong with recipes like this. 🙂
    chopped cabbage for stir fry in a glass prep bowl
    Don't worry - you don't need to chop it perfectly!

    More ground beef recipes to try:

    • Ground Beef Stir Fry
    • Beef Ramen Noodles (Stir Fry)
    • Easy Ground Beef Stroganoff
    • Simple Ground Beef Casserole
    • Easy Beef Bowls

    ground beef and cabbage stir fry with rice in two white bowls

    Questions about this beef and cabbage stir fry? Ask me in the comments below. Made one of my recipes? Tag me #saltandlavender on Instagram.

    close-up of beef and cabbage stir fry with rice in a white bowl

    Beef and Cabbage Stir Fry

    This beef and cabbage stir fry is quick and simple to make, has an addictive peanut-hoisin sauce, and it's absolutely delicious served with rice.
    4.58 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Asian American
    Servings 4
    Calories 302 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 4 cups green cabbage chopped
    • 1 medium onion chopped
    • 1 pound extra lean ground beef
    • 3 cloves garlic minced
    • 1 teaspoon ginger grated
    • 3 tablespoons hoisin sauce
    • 3 heaping tablespoons creamy peanut butter
    • 2 tablespoons soy sauce
    • 1/2 tablespoon sriracha sauce or more to taste

    Instructions
     

    • Chop the cabbage and onion.
    • Add the ground beef to a skillet over medium-high heat, and cook it, breaking it up with your spoon as you go along, until it's just browned (about 5-6 minutes). I don't drain the little bit of fat released, but if you use fattier ground beef, you may want to spoon some of it out.
    • Stir in the garlic & ginger and cook for about 30 seconds.
    • Add in the cabbage and onion and continue sautéing, stirring occasionally, for another 8-10 minutes or until the cabbage is softened to your liking and the onions are cooked.
    • Take the skillet off the heat and stir in the hoisin sauce, peanut butter, soy sauce, and sriracha sauce (feel free to taste it then add more of any ingredient you choose if needed). Serve immediately (I like to serve it over rice). I garnished with scallions mostly to add some color to the photos... that's totally optional!

    Notes

    • Use low-sodium soy sauce if sensitive to salt.
    • This dish isn't spicy, but feel free to leave out the sriracha if it's not your thing. 
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 302kcalCarbohydrates: 16gProtein: 30gFat: 13gSaturated Fat: 4gCholesterol: 71mgSodium: 893mgPotassium: 685mgFiber: 3gSugar: 8gVitamin A: 69IUVitamin C: 30mgCalcium: 58mgIron: 4mg
    Keyword beef and cabbage, ground beef and cabbage stir fry
    Author Natasha Bull
    « Garlic and Herb Spreadable Butter
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    1. Melissa says

      June 25, 2022 at 11:52 AM

      I made this and it’s amazing! So tasty!!!

      Reply
      • Natasha says

        June 25, 2022 at 7:04 PM

        Fantastic!! Thank you!

        Reply
    2. Megannme says

      December 30, 2021 at 3:58 PM

      4 stars
      This tastes great! I did some substitutions though, I used ground Turkey and added garlic & onion powder ginger salt and pepper when browing. I didn't have hoisin sauce so I substituted oyster sauce and to cut the saltiness of the sauce and the soy sauce I added sugar to taste. I also used garlic chili sauce instead of sriracha. To combat the thickness of sauce I added a tiny bit of water. Going to eat over fettuccine noodles, we'll update our family likes it later

      Reply
      • Natasha says

        December 30, 2021 at 9:13 PM

        Glad it worked out with your changes! 🙂

        Reply
    3. Sophie says

      August 16, 2021 at 8:27 PM

      1 star
      I would leave the PB out if I made this again. I'm not new to using it with chicken (I like to mix it with soy, a bit of honey, some sweet chilli and garlic) but it absolutely did not suit being used with beef, my partner and I found.
      I've made a bunch of different things from this site, but sadly this one massively did not work for us.

      Reply
      • Natasha says

        August 17, 2021 at 9:09 AM

        Sorry you didn't like it.

        Reply
    4. Julia says

      February 24, 2021 at 10:31 AM

      5 stars
      LOVE! We doubled the ginger and only did 2 Tbsp of peanut butter (we know what we like!) and it was delicious.

      Would be curious if anyone has made this with "scrambled" tofu as a substitute for the ground beef? Could be an interesting vegan recipe.

      Reply
      • Natasha says

        February 24, 2021 at 10:41 AM

        Wonderful! That's a good idea w. the scrambled tofu. I think it's worth giving it a try!

        Reply
    5. Arj says

      February 11, 2021 at 8:26 AM

      Hello Salt and Lavender!

      Question, would I be able to switch out the cabbage for like a baby bok choy or Chinese broccoli chopped up?
      I am the only one that likes cabbage but I want my 3 kids to have their veggies too. Or if you could recommend another vegetable that I can replace with cabbage?

      Love your easy delish recipes. I am not a good cook but since I have been off work I have been cooking lunch and dinner for my fam lately.

      Thanks for you time...arj

      Reply
      • Natasha says

        February 11, 2021 at 9:16 AM

        I think that should work! I love baby bok choy. 🙂 I'm so glad you've been enjoying the recipes, Arj. 🙂

        Reply
    6. Pia says

      February 1, 2021 at 11:40 AM

      5 stars
      Easy and very delicious. Made this with noodles, so fast - and still so tasty 🙂

      Reply
      • Natasha says

        February 1, 2021 at 12:42 PM

        Fabulous!! 🙂

        Reply
    7. Kendy says

      January 31, 2021 at 5:08 PM

      5 stars
      Delicious and easy! Was looking for a recipe to use up the rest of a cabbage head and this worked perfect.

      Reply
      • Natasha says

        February 1, 2021 at 10:00 AM

        Excellent!! 🙂

        Reply
    8. Sara says

      January 25, 2021 at 4:13 PM

      5 stars
      Absolutely delicious. Moist, peanut buttery and so so tasty. Super easy to whip up, too!

      Reply
      • Natasha says

        January 25, 2021 at 5:37 PM

        That's great to hear!! Thank you.

        Reply
    9. Michelle says

      January 24, 2021 at 4:34 PM

      5 stars
      This delicious. I made the recipe just as is and mixed it with rice noodles. It was so easy to make too. Thanks so much for sharing!

      Reply
      • Natasha says

        January 24, 2021 at 4:36 PM

        Fab!! Love the noodles idea. So glad you enjoyed it!

        Reply
    10. Val says

      January 20, 2021 at 4:43 AM

      Hi! What peanut butter do you recommend for this dish?
      Thanks!

      Reply
      • Natasha says

        January 20, 2021 at 10:38 AM

        Hi! I live in Canada and use Kraft creamy peanut butter, but if you're in the States you likely won't be able to find it. Maybe something like Jif would work.

        Reply
    11. Kim says

      January 16, 2021 at 5:02 PM

      5 stars
      This came out amazing!
      I was told to keep this recipe on rotation as well as your spinach, tortellini and sausage recipe! Thank you and please keep these delicious recipes coming! ♥️

      Reply
      • Natasha says

        January 16, 2021 at 5:26 PM

        Fabulous!! Thank you. And I will definitely keep the recipes coming! XO

        Reply
    12. Aly says

      December 26, 2020 at 10:08 AM

      I'd love to try this recipe but don't have hoisin sauce on hand. Can you sub soy sauce?

      Reply
      • Natasha says

        December 26, 2020 at 10:44 AM

        Hi! Soy sauce is completely different and a lot more salty. Hoisin is sweet and sticky and pretty thick, so you’d be changing the recipe a lot. I can’t really guess whether it would work or not unfortunately. If you have some bottled teriyaki sauce, that could work.

        Reply
    13. Val says

      December 6, 2020 at 7:45 AM

      Why the peanut butter ....

      Reply
      • Natasha says

        December 6, 2020 at 10:49 AM

        Not really sure how to answer your question. Why use any ingredient in a recipe? Because it tastes good and is one of the main components of the sauce. It's like a peanut-hoisin sauce.

        Reply
    14. Ashley says

      October 28, 2020 at 2:08 AM

      Does this work well with red cabbage too?

      Reply
      • Natasha says

        October 28, 2020 at 8:54 AM

        Hi! I think that should be fine.

        Reply
    15. BONITA AND KURT says

      October 22, 2020 at 6:56 PM

      4 stars
      After a long hard day, we wanted something easy. This was easy and delicious. Thank you.

      Reply
      • Natasha says

        October 22, 2020 at 7:10 PM

        That's awesome!!

        Reply
    16. Dawn Schmitz says

      October 14, 2020 at 8:34 AM

      I made this recipe tonight, but was very disappointed. I followed the instructions exactly and the end result was not at all nice, as it was so dry and thick. I realise that it’s supposed to be a stir fry, but it definitely needed liquid of some kind as the sauces did nothing to moisten it. Sorry to say, but most of it went in the rubbish bin.

      Reply
      • Natasha says

        October 14, 2020 at 8:42 AM

        Hmm that's very strange and disappointing. Sorry that happened! Did you cook it on too high of a heat maybe? The suggested heat on my recipes are for electric stoves (as that's what most people have here in North America), and they of course can vary (and with gas you'd want to turn it down for sure). Or is it possible that you got the measurements confused? I only suggest that because you used the word "rubbish bin", so I am guessing you're not from Canada or USA and I know that cups etc. mean different things in different places. Or perhaps since the sauce is added at the end, it somehow wasn't hot enough for it to all melt in? Or peanut butter is different than here maybe so that's why it was more thick/gloopy? I'm definitely puzzled so throwing these theories out there. The recipe doesn't have *tons* of sauce, but you can see from the photos it is fairly moist. In any case, I hate it when recipes don't work out! I wish I could've been in the kitchen with you to figure this out. 🙁

        Reply
        • Dawn Schmitz says

          October 14, 2020 at 7:21 PM

          Hi again, thanks for your reply. I live in Queensland Australia, but I think the cup and tablespoon measurements should be the same as yours, I also have electric hot plates . As I have said, I followed the recipe exactly, so don’t know what could have gone wrong. Sorry to complain, but the picture looked so delicious, and then the end result was so disappointing.

          Reply
          • Natasha says

            October 14, 2020 at 8:26 PM

            Thanks for replying! Others have made it successfully, so I guess what's why this is bugging me so much.

            Reply
          • Michelle says

            January 19, 2021 at 10:40 AM

            Sometimes the combo of peanut butter and hoisin can be a bit thick. It happens with other asian-type recipes on occasion. I just add some water to loosen it and it always does the trick. Start with a couple tablespoons and go from there. Happy Cooking!!

            Reply
    17. Meghan says

      September 16, 2020 at 7:59 PM

      5 stars
      Made this for supper tonight, loved it! Will definitely make again!!

      Reply
      • Natasha says

        September 17, 2020 at 12:48 PM

        Great!! 🙂

        Reply
    18. Kayla says

      September 14, 2020 at 3:43 PM

      5 stars
      So good!!! We didn't have any sriracha in the house, so I substituted with chili flakes (a lot) and some extra garlic. My husband likes things to be *spicy*. Easy and delicious. We will definitely be making this again!

      Reply
      • Natasha says

        September 14, 2020 at 4:36 PM

        So does mine haha. So glad it worked out for you! 🙂

        Reply
    19. Brittney says

      September 11, 2020 at 4:21 AM

      5 stars
      Made this last night and it was SO yummy. I served with egg noodles and used a bag of shredded cabbage to save some prep time. Quick and easy, absolutely will make again!!

      Reply
      • Natasha says

        September 11, 2020 at 8:33 AM

        Awesome!! I'm so happy that you enjoyed it!! 🙂

        Reply
    20. Mirel says

      September 10, 2020 at 1:19 PM

      5 stars
      Finally made one of your recipes tonight and it was delicious! This will be a regular!

      Reply
      • Natasha says

        September 10, 2020 at 1:25 PM

        Yay! So happy to hear that you gave it a try and enjoyed it! 🙂

        Reply
    21. Liz says

      September 9, 2020 at 6:01 PM

      This was so good and took no time at all. My husband ate 2 plates, and we almost didn’t have leftovers because we ate so much. We put ours over egg noodles, definitely going in the regular rotation.

      Reply
      • Natasha says

        September 9, 2020 at 6:20 PM

        Aww I'm so happy to hear that! Thanks for taking the time to comment, Liz! 🙂 XO

        Reply
    22. Keilah says

      September 9, 2020 at 5:28 PM

      5 stars
      This was delicious! I would definitely recommend. I made with udon noodles and it was perfect. Definitely saving this one. Thank you 🙂

      Reply
      • Natasha says

        September 9, 2020 at 6:20 PM

        Wonderful! Thank you for taking the time to leave me a review! 🙂

        Reply

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