Easy Asian Stir Fry

I whipped up this ground beef and cabbage Asian stir fry when I needed something quick that wouldn't fill my sink with pots and pans, and wow, my finicky teen even asked for more! There's something magical about the mix of rich beef with slightly sweet cabbage that makes this dish feel both filling and somehow light too.

My guy, who typically avoids anything branded as "healthy," didn't even realize this was totally Whole30 until I brought it up after he'd finished everything on his plate!

Ingredients You'll Want

• Ground beef: Don't go too lean or you'll miss out on flavor. The 80/20 kind works amazingly here.
• Cabbage: I usually grab green cabbage, but Napa cabbage gives you a nice different feel if you want to switch things up.
• Coconut aminos: This stands in for soy sauce and brings fantastic flavor without any soy. It's got a touch more sweetness that really fits this dish.
• Fresh ginger and garlic: The real deal matters here - don't swap for powdered stuff. They're key for that true Asian flavor profile.
• Sesame oil: Just a tiny bit brings that nutty taste that makes you think you ordered takeout.
• Red pepper flakes: Add more or less depending on how spicy you like it. I cut the amount in half when the kids are eating.

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My Cooking Method

Prepare The Sauce

I always get the stir fry sauce mixed up and ready before anything else. That way it's good to go when needed, and once I start cooking, everything moves super fast.

Better Beef Cooking

When I cook the ground beef, I let it sit untouched for a couple minutes before breaking it apart. This creates some nice brown bits that pack extra flavor.

Cabbage Strategy

I put the cabbage in gradually instead of dumping it all at once. This keeps the pan hot enough for proper stir-frying instead of just steaming everything.

Last Minute Tweaks

Just before I serve it, I give it a taste and add salt if needed. Sometimes I'll pour in a bit more coconut aminos if it needs extra depth.

I came up with this dinner by chance when I had cabbage about to go bad and only ground beef thawed out. What started as a desperate kitchen moment has turned into one of our go-to weeknight meals!

Ways To Serve It

We love this on plain white rice for an easy dinner, but I often use cauliflower rice when we're cutting carbs. For something more filling, I'll top it with a fried egg - the runny yolk makes an awesome sauce when mixed in. When I'm doing lunch prep, I pack it in containers with rice for quick grab-and-go meals.

Tasty Variations

You can throw in water chestnuts for some extra crunch. Add mushrooms if you want more savory flavor. If you're not strictly paleo, try adding a bit of hoisin sauce at the end for amazing taste. Want more color and nutrients? Toss in some frozen peas right at the end of cooking.

Keeping Leftovers Fresh

This dish stays good in the fridge for 3-4 days, and honestly, it tastes even better the next day. I find it's best warmed up in a pan instead of the microwave, which can make the cabbage too soft. If you want to freeze it, let it cool all the way first, then put it in freezer bags for up to a month.

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Clever Shortcuts

• Cut the cabbage super thin so it cooks faster and has better texture
• Use a microplane for grating fresh ginger and don't bother peeling it first
• When prepping meals, keep the stir fry apart from rice or noodles so nothing gets soggy

This dish has totally changed how I feel about cabbage. What was once something I'd reluctantly use in coleslaw is now an ingredient I actually put on my shopping list. The way it soaks up all the sauce flavors while staying a bit crisp makes it the perfect match for ground beef in this fast, satisfying meal!

Frequently Asked Questions

→ What sides go well with this dish?

If you’re sticking to paleo or Whole30, pair it with cauliflower rice. Otherwise, regular rice, brown rice, or noodles are all great options.

→ Can I swap coconut aminos with something else?

Coconut aminos is a soy-free soy sauce alternative with sweetness. If you’re not strict on paleo/Whole30, replace with soy sauce or tamari—use a smaller amount since they’re saltier.

→ Could I use a different protein here?

Totally! Ground chicken, turkey, or pork are fantastic choices. Or use thin strips of steak for a twist.

→ What’s the best way to meal prep this?

Cool the dish completely, pack it into containers with your choice of rice or cauliflower rice, and refrigerate for up to four days. Reheat for a few minutes in the microwave.

→ How can I kick up the spice?

Increase the red pepper flakes in the sauce, or add sriracha (if not on Whole30) or compliant hot sauce for extra heat.