I created a super fast Keto Cabbage Skillet with ground beef, cabbage, carrots, and scallions that relies on one surprising pantry ingredient to pull it together in minutes.

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I love how a simple skillet of ground beef and green cabbage can flip dinner on its head. This super fast and easy stir fry turns humble ingredients into something punchy and a little weird in the best way.

The beef chars, the cabbage softens, you get tons of flavor without fuss. Maybe you’ve seen Keto Stir Fry recipes before, but this one feels like a real Dinner With Ground Beef, not just a diet hack.

I mess up recipes all the time but this one keeps saving weeknights, and honestly I still can’t tell if it’s lazy cooking or genius.

Ingredients

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Ground beef packs protein and iron, adds savory richness and a little fatty comfort.
Cabbage brings fiber, vitamin C and crunch, it softens and gets a touch sweet.
Carrots add color, sweetness and beta carotene, they give a pleasant bite.
Garlic gives punch and savory depth, good for immunity and bold flavor.
Ginger adds warm zing and brightness, it lifts the whole dish.
Soy sauce brings salty umami and brown color, balances sweet and savory.
Toasted sesame oil gives nutty aroma and richness, a little goes a long way.
Scallions add fresh oniony brightness, good as garnish and mild crunch.

Ingredient Quantities

1 lb ground beef 80-85% lean

1 small head green cabbage about 1 lb (450 g), thinly sliced (≈6 cups)

2 medium carrots peeled and julienned or grated (about 1 cup)

3 scallions (green onions), thinly sliced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp vegetable oil or canola oil

1 tbsp toasted sesame oil

3 tbsp soy sauce (regular or low sodium)

1 tbsp oyster sauce (optional)

1 tsp brown sugar

1/4 cup beef broth or water

1 tsp cornstarch (optional)

Salt and black pepper to taste

Sesame seeds for topping (optional)

How to Make this

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1. Heat a large skillet or wok over medium high heat until hot, add 2 tbsp vegetable oil, then crumble in 1 lb ground beef (80–85% lean). Season lightly with salt and black pepper and brown, breaking it up with a spatula, about 5 to 7 minutes. Drain off excess fat leaving a little for flavor.

2. Push the beef to one side of the pan, add the minced 2 cloves garlic and 1 tbsp grated fresh ginger to the empty side, stir for about 30 seconds until fragrant.

3. Add the thinly sliced small head of green cabbage (about 6 cups) and the 2 medium carrots, julienned or grated (about 1 cup). Toss everything together and stir fry on high so the cabbage wilts but still has some bite, 3 to 5 minutes. A wide pan helps everything cook evenly.

4. In a small bowl whisk 3 tbsp soy sauce, 1 tbsp oyster sauce if using, 1 tsp brown sugar and 1/4 cup beef broth or water. If you want a thicker glaze, first dissolve 1 tsp cornstarch into the 1/4 cup broth to make a smooth slurry then mix with the soy and sugar.

5. Pour the sauce into the pan, stir to combine with the beef and veggies, and let it bubble for 1 to 3 minutes until sauce reduces and coats everything. If it looks too wet, crank the heat and stir so excess liquid evaporates.

6. Turn off the heat and stir in 1 tbsp toasted sesame oil for flavor, then fold in the 3 thinly sliced scallions. Cook another 30 seconds in the still-warm pan so scallions soften just a bit.

7. Taste and adjust with a little more soy, salt or black pepper if needed. If you used cornstarch and it thickened too much, splash a tablespoon of water and stir.

8. Sprinkle sesame seeds on top if you like, serve hot over rice or noodles. Leftovers reheat great, and if the cabbage sogs up after a day just give it a quick high heat stir in a dry pan to revive some texture.

Equipment Needed

1. Large skillet or wok, wide is best
2. Sturdy spatula for breaking up the beef and stirring
3. Sharp chef’s knife
4. Cutting board
5. Box grater or julienne peeler and a microplane for the ginger
6. Small bowl and a whisk or fork for the sauce
7. Measuring spoons and a 1/4 cup measure
8. Tongs or a wooden spoon for tossing and finishing

FAQ

Q: Can I swap the ground beef for something else? A: Yep, ground pork, turkey, or chicken work fine, even plant based crumbles, just watch fat level; if it’s very lean add a little oil so the cabbage doesn’t stick and the flavor ain’t flat.

Q: How do I keep the cabbage from getting mushy? A: Don’t overcrowd the pan, cook on high heat and stir often, add cabbage near the end so it stays a bit crisp, and avoid salting too early because salt pulls out water and makes it soggy.

Q: How do I thicken the sauce so it’s glossy and coats everything? A: Make a quick slurry by mixing that 1 tsp cornstarch with a few tablespoons of cold water, stir it into the simmering sauce for 30–60 seconds until it thickens, then finish with the sesame oil for shine and flavor.

Q: Can I make this gluten free or low sodium? A: For gluten free use tamari or coconut aminos instead of soy, and swap oyster sauce for a GF version or omit it; for low sodium use low salt soy and cut the broth, taste and adjust at the end.

Q: How long will leftovers last and can I freeze it? A: Keeps 3 to 4 days in the fridge in an airtight container, reheat in a skillet to revive texture; freezing is ok but cabbage gets softer, you can freeze up to 2 months but texture will change.

Q: Any quick serving ideas or easy tweaks? A: Serve over rice, noodles or cauliflower rice, top with scallions and sesame seeds, drizzle sriracha for heat, or toss in sliced bell pepper or mushrooms while cooking for more veg and color.

Ground Beef And Cabbage Stir Fry Recipe Substitutions and Variations

Ground beef: swap with ground turkey (leaner add a splash of oil), ground pork for a richer taste, or crumbled firm tofu for a vegetarian take.
Green cabbage: use Napa cabbage for a softer quicker cook, bok choy for more crunch and stalky bite, or shredded Brussels sprouts if you want a slightly earthier flavor.
Soy sauce: replace with tamari for gluten free cooking, coconut aminos for a soy free sweeter option, or a splash of fish sauce or Worcestershire for extra umami.
Toasted sesame oil: use peanut oil or canola for neutral frying then finish with a spoon of tahini or a sprinkle of sesame seeds to get that nutty note, or just olive oil if that is what you have.

Pro Tips

– Use a big hot pan so stuff fries instead of steaming. If you crowd the pan everything wilts and gets soggy, and thats no fun.

– After browning the beef drain most of the fat but dont wipe it all out. Leaving a tablespoon or so gives real flavor and stops the dish from tasting flat.

– Want a glossy clingy sauce? Make a cornstarch slurry first, stir the cornstarch into cold broth then whisk that into the pan so you dont get lumps. If it thickens too much just splash in a little water and heat briefly.

– Finish with the toasted sesame oil right at the end and add a tiny splash of rice vinegar or lime juice to brighten it up, it makes a big difference. Leftovers getting soggy? Toss them in a screaming hot pan for a minute or two to revive some texture.

Ground Beef And Cabbage Stir Fry Recipe

Recipe by Sarah level

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I created a super fast Keto Cabbage Skillet with ground beef, cabbage, carrots, and scallions that relies on one surprising pantry ingredient to pull it together in minutes.

Servings

servings

Calories

426

kcal

Equipment: 1. Large skillet or wok, wide is best
2. Sturdy spatula for breaking up the beef and stirring
3. Sharp chef’s knife
4. Cutting board
5. Box grater or julienne peeler and a microplane for the ginger
6. Small bowl and a whisk or fork for the sauce
7. Measuring spoons and a 1/4 cup measure
8. Tongs or a wooden spoon for tossing and finishing

Ingredients

1 lb ground beef 80-85% lean
1 small head green cabbage about 1 lb (450 g), thinly sliced (≈6 cups)
2 medium carrots peeled and julienned or grated (about 1 cup)
3 scallions (green onions), thinly sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp vegetable oil or canola oil
1 tbsp toasted sesame oil
3 tbsp soy sauce (regular or low sodium)
1 tbsp oyster sauce (optional)
1 tsp brown sugar
1/4 cup beef broth or water
1 tsp cornstarch (optional)
Salt and black pepper to taste
Sesame seeds for topping (optional)

Directions

Heat a large skillet or wok over medium high heat until hot, add 2 tbsp vegetable oil, then crumble in 1 lb ground beef (80–85% lean). Season lightly with salt and black pepper and brown, breaking it up with a spatula, about 5 to 7 minutes. Drain off excess fat leaving a little for flavor.
Push the beef to one side of the pan, add the minced 2 cloves garlic and 1 tbsp grated fresh ginger to the empty side, stir for about 30 seconds until fragrant.
Add the thinly sliced small head of green cabbage (about 6 cups) and the 2 medium carrots, julienned or grated (about 1 cup). Toss everything together and stir fry on high so the cabbage wilts but still has some bite, 3 to 5 minutes. A wide pan helps everything cook evenly.
In a small bowl whisk 3 tbsp soy sauce, 1 tbsp oyster sauce if using, 1 tsp brown sugar and 1/4 cup beef broth or water. If you want a thicker glaze, first dissolve 1 tsp cornstarch into the 1/4 cup broth to make a smooth slurry then mix with the soy and sugar.
Pour the sauce into the pan, stir to combine with the beef and veggies, and let it bubble for 1 to 3 minutes until sauce reduces and coats everything. If it looks too wet, crank the heat and stir so excess liquid evaporates.
Turn off the heat and stir in 1 tbsp toasted sesame oil for flavor, then fold in the 3 thinly sliced scallions. Cook another 30 seconds in the still-warm pan so scallions soften just a bit.
Taste and adjust with a little more soy, salt or black pepper if needed. If you used cornstarch and it thickened too much, splash a tablespoon of water and stir.
Sprinkle sesame seeds on top if you like, serve hot over rice or noodles. Leftovers reheat great, and if the cabbage sogs up after a day just give it a quick high heat stir in a dry pan to revive some texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.