Beef and Cabbage Stir Fry is a quick and flavorful dish made with tender strips of beef, crisp cabbage, and a savory sauce that brings it all together. It’s a perfect weeknight meal—easy to prepare, filling, and packed with bold, umami flavor.

Why You’ll Love This Recipe

This stir fry is the ultimate one-pan dinner: fast, satisfying, and full of texture. The beef cooks up tender and juicy, while the cabbage retains a slight crunch, giving each bite a delicious contrast. You’ll love the rich, garlicky sauce and how simple it is to customize with other veggies or seasonings. Plus, it’s low-carb, budget-friendly, and perfect for meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef sirloin or flank steak
Green cabbage
Carrots (optional, for added sweetness and color)
Garlic
Ginger
Soy sauce
Sesame oil
Rice vinegar
Brown sugar or honey
Cornstarch
Green onions (for garnish)
Vegetable oil for cooking
Red pepper flakes or sriracha (optional for heat)

directions

Thinly slice the beef against the grain and toss with a bit of soy sauce and cornstarch. Set aside to marinate briefly.
In a small bowl, mix together soy sauce, sesame oil, rice vinegar, sugar or honey, and a splash of water to make the stir fry sauce.
Heat oil in a large skillet or wok over medium-high heat.
Add beef in batches and sear until browned. Remove from pan and set aside.
In the same pan, add more oil if needed and sauté garlic and ginger until fragrant.
Add shredded cabbage (and carrots if using) and stir fry until just tender.
Return the beef to the pan and pour in the sauce. Stir everything together and cook for another 2–3 minutes until heated through and coated in sauce.
Garnish with sliced green onions and serve hot.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Make it Spicy: Add sriracha, chili paste, or red pepper flakes.
Low-Sodium: Use low-sodium soy sauce and skip the added sugar.
Add More Veggies: Bell peppers, snow peas, or mushrooms go great in this stir fry.
Ground Beef Option: Use ground beef for a more budget-friendly twist.
Keto-Friendly: Skip the sugar/honey and serve over cauliflower rice.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet over medium heat until warmed through, or microwave for 1–2 minutes. The cabbage will soften more upon reheating but still tastes great.

FAQs

What cut of beef is best for stir fry?

Sirloin, flank steak, or skirt steak are great options. Slice thinly against the grain for tenderness.

Can I use ground beef instead?

Yes, ground beef works well and makes the dish even easier and quicker to prepare.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

How do I keep the beef tender?

Slice it thin, marinate it briefly in soy sauce and cornstarch, and cook quickly over high heat.

Can I add noodles or rice?

Absolutely. Serve over cooked rice, noodles, or even cauliflower rice for a complete meal.

What kind of cabbage should I use?

Green cabbage is classic, but Napa or Savoy cabbage can be used for a softer texture.

Is it spicy?

It’s not inherently spicy, but you can add heat with red pepper flakes, chili oil, or sriracha.

Can I freeze beef and cabbage stir fry?

Freezing is not recommended as the cabbage may become mushy. Best enjoyed fresh or refrigerated.

What sauce can I use if I don’t have rice vinegar?

You can substitute with apple cider vinegar or white vinegar in smaller amounts.

How long will leftovers last?

Properly stored in the fridge, leftovers will last up to 4 days.

Conclusion

Beef and Cabbage Stir Fry is a fast, flavorful, and flexible meal that satisfies without much fuss. With simple ingredients and bold flavor, it’s a great way to get dinner on the table in under 30 minutes. Try it once, and you’ll want to keep it in regular rotation.