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Ground Beef and Cabbage Stir Fry

Updated Apr 7, 2020Published Sep 3, 2017 By Julia 38 CommentsThis post may contain affiliate links.

Summary:
This low carb, keto friendly stir fry has ground beef and shredded cabbage cooked in a slightly spicy sauce. With just 7 ingredients, it only takes 30 minutes to prep and cook. For more easy recipes, visit One Pan Meals.
stirring cabbage and ground beef in skillet

Ground Beef Cabbage Stir Fry

4.8 from 27 votes
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Prep: 5 mins
Cook: 15 mins
Yield: 3 servings

INGREDIENTS

  • 1 pound ground beef (Note 1)
  • 1 (9-ounce) package raw coleslaw (Note 2)
  • 2 scallions, thinly sliced (Note 3)
  • 1 tablespoon peeled freshly grated ginger
  • 2 tablespoons soy sauce (Note 4)
  • 1 tablespoon sriracha (Note 5)
  • optional black sesame seeds

INSTRUCTIONS

  • Prepare Sauce: Stir soy sauce and sriracha together with spoon in small mixing bowl until smooth. Set aside.
  • Cook Beef & Cabbage: Cook ground beef in large pan (Note 6) over medium-high heat until browned and crumbled, breaking up meat with stiff utensil, about 5 minutes. Leaving beef and fat in pan, stir in coleslaw mix until cabbage is wilted and tender, about 5 minutes.
  • Add Finishings: Reduce heat to medium-low. Stir in prepared sauce (soy sauce and sriracha) and ginger until well-mixed, about 1 minute. Turn off heat. Stir in sliced scallions, and optionally garnish with sesame seeds (Note 7).
  • Serve: Serve promptly while hot (Note 8).

NUTRITION

Makes 3 Servings
Amount Per Serving (1.25 cups):
Calories 420 (47% from fat) ย 
Total Fat 22g 34%
ย ย ย Saturated Fat 9g 43%
Cholesterol 133mg 44%
Sodium 520mg 21%
Net Carb 6g ย 
Total Carb 9.5g 3%
ย ย ย Dietary Fiber 3.5g 13%
ย ย ย Sugars 5g ย 
Protein 39g ย 
Vitamin A 61% ยท Vitamin C 6% ยท Calcium 66% ยท Iron 25%

PHOTOS

stirring cabbage and ground beef in skillet
closeup view of stirring beef with cabbage
ground beef stir fry in serving bowl

NOTES & TIPS

(1) Ground Beef. I typically use 85% lean. Donโ€™t have beef? Use ground turkey, pork, or other meats.
(2) Coleslaw Mix. Most U.S. supermarkets sell a pre-shredded bag of mixed cabbage and carrots, located in the refrigerated section next to salad kits. If you can’t find this, substitute with 5 cups of mixed shredded cabbage and carrots. This dish has a high beef-to-cabbage ratio, so if you prefer having more frequent bites of cabbage, you can increase the cabbage by an extra 50%.
(3) Scallions. They’re also known as green onions. I use both green and white parts.
(4) Soy Sauce. Both regular and low-sodium varieties work well; I use the brand Kikkoman.
(5) Sriracha. I use the brand Huy Fong. You can substitute with another chili garlic sauce or your favorite hot sauce.
(6) Pan. The pan should be large enough to simultaneously hold both ground beef and coleslaw. I use a nonstick 10-inch pan with 3-inch-tall sides. No lid needed. It’s not necessary to pre-heat the pan, and oil is not required.
(7) Finishings. For a nice flavoring and extra fat, drizzle toasted sesame oil over the pan. Make sure to use toasted oil (it should have a dark amber color) or else it wonโ€™t be flavorful. Another idea is mincing in a few fresh garlic cloves. Both the sesame oil and garlic should be added at the same time as the soy sauce and sriracha.
(8) Serving. Serve them with a refreshing Asian Cucumber Salad. If you have leftovers, cover and store them in the refrigerator for up to a few days. Reheat using the microwave or on the stovetop until warmed through.

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Filed Under: Low Carb, Mains: Beef, One Pan Meals, Per Serving: 5-10g Net Carbs Tagged With: 0-30min, 6-10ingredients, cabbage, carrot, cole slaw, featured, ginger, ground beef, scallions, soy sauce, sriracha, stovetop

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Caleb Murdock

I added Worcestershire sauce, which a similar recipe recommended. I didnโ€™t have fresh ginger, so I added powdered ginger. I wanted a touch of sweetness in the recipe. The first time I made it I added a tablespoon of teriyaki sauce (which has similar flavors to soy sauce). This time I used a tablespoon of Chivers ginger preserves, and it tasted better. (I understand that some of you are avoiding sugar.) I also added sesame oil.

We are in the middle of the flu epidemic, so I couldnโ€™t get the bagged coleslaw, so I used bagged carrot sticks and a real head of cabbage. I bought a smallish head, but I still used less than half of it. Next week Iโ€™ll make it again and use the second half. Regarding the cabbage, I rinsed it after slicing it up, and no sand came out โ€“ not even one grain โ€“ so from now on I think Iโ€™ll just rinse the outside of the head. Cabbage, by the way, is one of those vegetables with low pesticide levels.

One recommendation: After cooking, there will be meat and vegetable juices in the bottom of the pan or pot. Those juices have a lot of the spices in them, so you should include some juice in each serving.

If you buy bagged veggies, please note that the bags (rinsed of any food) can be recycled with your plastic grocery bags at your supermarket. (Hereโ€™s the rule on recycling plastic bags: If the bag crinkles when you touch it, it isnโ€™t recyclable. If it is a soft plastic, then you can recycle it. The only exception is plastic wrap, which isnโ€™t recyclable. Pepperidge Farms bread is a good example of the two different kinds of plastic: The inner bag is crinkly and isnโ€™t recyclable; the outer bag is soft and is recyclable.)

Vote Up22Vote Down  Reply
2 years ago
Knee Ger

I feel like you just learned how to use parentheses

Vote Up-2Vote Down  Reply
7 months ago
Jessica Thomas

I’m a very picky eater and I really liked this dish. Used broccoli slaw instead of regular coleslaw and didn’t use any sriracha because I’m not a fan of hot. Definitely make again. Might add some fresh garlic and maybe mushrooms next time.

Vote Up11Vote Down  Reply
4 years ago
Roxy

I made something similar to this, I added garlic and mushrooms and all I have to say is yes it came out amazing, you should try it. I didn’t add siracha or ginger (don’t like too much) but maybe next I will add the siracha since I do like a little spice! ๐Ÿ™‚

Vote Up3Vote Down  Reply
4 years ago
Karen

Thanks for the input! I just saw this recipe and was thinking, I wonder if it’s good with garlic? LOL

Vote Up2Vote Down  Reply
3 years ago
Racer62

I made this with ground turkey, sesame oil and garlic added and used more than 9 oz of cabbage; more like 12 oz. The flavor is very subtle but good. Added plenty of salt and pepper at the end. It’s basically 0 pts for WW.

Vote Up8Vote Down  Reply
3 years ago
Lady SP

This recipe saved a very tired essential worker! I am new to Savory Tooth and thought this recipe sounded easy and tasty and fast so already had ingredients on hand from 3 days ago. Spent a double shift with seniors needing help, came home late, tired and hungry and decided to try this recipe. OH, MY, delicious, FAST, EASY, filling, and rejuvenating. This was so fast and good and I thank you so much for sharing. I made it exactly as the recipe called for and did add the sesame oil at the end. In no time I had a delicious low carb meal that helped me regain some energy. There is a big plus for many of us when a recipe is fast and easy.

Vote Up7Vote Down  Reply
2 years ago
Christina

Delicious! I made this with ground Bison and will definitely be making this again!

Side Note: I’m glad I checked the soy sauce that I had in the fridge because Trader Joe’s Reduced Sodium soy sauce had 2 carbs and 1g of sugar per Tbsp and Kikkoman Less Sodium soy sauce only has 1 carb, no sugar, and 1 gram of protein per Tbsp. I know it’s not much but it adds up when you’re counting carbs!

Vote Up5Vote Down  Reply
4 years ago
Billie

I made this exactly to the recipe, unlike others and it was delicious.

Vote Up3Vote Down  Reply
2 years ago
Carol L

Just made this for my husband and myself. Dont have to worry about the reheating instructions as we ate it all! Next time I make it, I think I will double the liquid ingredients.

Vote Up3Vote Down  Reply
2 years ago
Linda Shaw

I did mine different. I love it. I mixed 1 lb hamburger, coleslaw mix, and added scallions beef onion soup mix. No water. Added a little Tony’s and garlic and oh my goodness. It is wonderful.

Vote Up3Vote Down  Reply
2 years ago
Judy Perkins

I have made this for a long time, but i add rotel tomatoes and a little parmesan cheese on top when served. It’s a family favorite! I also usually add Hot Owens sausage and hamburger together. It definitely has a lot of spicy flavor. I am from Louisiana! Judy

Vote Up3Vote Down  Reply
4 years ago
Connie

Excellent flavor! Made as listed and used 90/10 ground beef.

Vote Up1Vote Down  Reply
2 years ago
Thomas

5 stars if you add zero carb konjac noodles into like i do.

Vote Up1Vote Down  Reply
2 years ago
Donna

Sooooo good! Thank you!

Vote Up1Vote Down  Reply
2 years ago
Tina

Made this following the recipe except no Sriracha… don’t like it., nor have it. Meal was filling, satisfying, and delicious. I’ll make this again.

Vote Up1Vote Down  Reply
2 years ago
Ashlei

Added some turkey smoked sausage, left over chicken and steak along with the ground beef 12oz of cole slaw mix and some egg! Like hibachi! Love it! You can mix it up next time I’ll add some shrimp!

Vote Up1Vote Down  Reply
2 years ago
Melody

I made this tonight. It was delicious! I used chili garlic sauce as I didnโ€™t have sriracha. Using the raw coleslaw was such a great idea. This is the second recipe Iโ€™ve tried. Earlier this week I made the butter cookies. Thanks for the tasty quick recipes.

Vote Up1Vote Down  Reply
2 years ago
Tracey

I made this, and used a higher-fat grassfed beef to get more healthy fats in. Came out fabulously and tasted terrific! My husband and teen daughters loved it!

Vote Up1Vote Down  Reply
3 years ago
Karl @ Healthy Kreation

I’ve never seen a stir fry quite like this. I’m amazed at how quickly this can be whipped up as well. Thanks for sharing this.

Vote Up1Vote Down  Reply
5 years ago
Taylor

Can you freeze this??

Vote Up0Vote Down  Reply
3 months ago
TammyB

Can this be frozen?

Vote Up0Vote Down  Reply
4 months ago
Andrea

Followed directions to a T and it was absolutely delicious! Making again on Sunday so I can have it as a work lunch for the week. Truly that kind of good!

Vote Up0Vote Down  Reply
11 months ago
LiLLady

This was very easy to make, ingredients easy to find and great for budget shopping (which we are), but over all it was just fine. Family wasn’t overly impressed with it and won’t miss it if it not made again. One of the kids used it over left over rice said it seemed better.

Vote Up0Vote Down  Reply
1 year ago
Jordan

Quick easy and delicious. Most of your recipes have been great over the last two months I’ve been doing keto.

Vote Up0Vote Down  Reply
1 year ago
Kathy

Is this a good recipe to make ahead and reheat for lunches?

– Thanks!

Vote Up0Vote Down  Reply
3 years ago
Julia

Yes, this recipe should reheat well for lunches. You can probably make it up to a few days in advance.

Vote Up1Vote Down  Reply
3 years ago
Susie

Here are the changes I made:
1. I substituted ground chicken for beef
2. I doubled the sriracha, and added 1 tbs of Mirin to the sauce
3. I added some minced garlic toward the end of browning the chicken
4. After cooking everything together for a couple minutes, I add 1-2 tbs of a corn starch slurry (corn starch mixed with equal parts cold water mixed up real well) to thicken up the sauce. This step isnโ€™t necessary if youโ€™re serving it over rice, but I think itโ€™s better!
5. Drizzle sesame seed oil and sesame seeds over the dish when serving

Vote Up0Vote Down  Reply
3 years ago
Nancy Johnson

Such a quick, tasty recipe. Loved it and easy clean up, too. Thanks for sharing.

Vote Up0Vote Down  Reply
4 years ago

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