This ground beef stir fry with cabbage and green onions packs 30g of protein per serving and comes together in just 30 minutes, making it the ultimate solution for busy weeknights. The savory soy-ginger sauce transforms simple ingredients into a restaurant-quality meal that’s low-carb, budget-friendly, and perfect for meal prep.
Why This Recipe Works
This recipe maximizes protein while keeping carbs minimal, with each serving containing approximately 320-350 calories, 30-34g protein, and only 12-17g carbohydrates. Using 93-96% lean ground beef provides maximum protein content while cabbage adds volume, fiber, and essential nutrients without excess calories. The homemade soy-ginger sauce delivers bold umami flavor using pantry staples you likely already have on hand.
Ingredients for Ground Beef Stir Fry
For the Soy-Ginger Sauce
- 1/2 cup low-sodium soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon freshly grated ginger
- 1 tablespoon honey or maple syrup (optional)
- 1/2 teaspoon red pepper flakes (adjust to taste)
For the Stir Fry
- 1 tablespoon avocado oil or vegetable oil
- 1 pound lean ground beef (93-96% lean)
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 medium head green cabbage, thinly sliced (about 8 cups)
- 4-6 green onions, chopped (white and green parts separated)
- Salt and black pepper to taste
- Sesame seeds for garnish
Instructions for Ground Beef Stir Fry
Prepare Your Ingredients
Start by whisking together all sauce ingredients in a small bowl and set aside to allow the flavors to meld. Thinly slice the cabbage, mince the garlic, grate the ginger, and chop the green onions, keeping the white and green parts separate.
Brown the Beef
Heat oil in a large skillet or wok over medium-high heat until shimmering. Add the ground beef and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon or spatula, until browned and cooked through. Season with salt and pepper, then transfer to a plate, leaving any rendered fat in the pan.
Cook the Aromatics and Vegetables
In the same skillet, add minced garlic, grated ginger, and the white parts of the green onions. Stir constantly for 30-60 seconds until fragrant but not burned. Add the sliced cabbage and toss well to coat with the aromatics. Cook for 5-7 minutes, stirring frequently, until the cabbage is wilted but still retains some crunch.
Combine and Finish
Return the cooked beef to the skillet with the cabbage. Pour the prepared sauce over everything and toss to combine thoroughly. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats all the ingredients. Remove from heat and stir in the green parts of the onions. Garnish with sesame seeds before serving.
Nutrition Breakdown
Each generous serving provides approximately 320-350 calories with an impressive macro profile perfect for high-protein diets. The breakdown includes 30-34g protein, 12-17g carbohydrates, and 12-23g fat depending on the leanness of your ground beef. Using 96% lean beef maximizes protein content while keeping the overall fat lower.
Meal Prep and Storage
This dish is incredibly meal prep-friendly and stays fresh in airtight containers in the refrigerator for 4-5 days. Portion into individual containers for grab-and-go lunches or quick weeknight dinners throughout the week. The recipe reheats beautifully—simply microwave for 2-3 minutes or warm in a skillet over medium heat until heated through.
For longer storage, this recipe freezes well for up to 3 months in freezer-safe containers. Allow the dish to cool completely before freezing, and thaw overnight in the refrigerator before reheating. Note that cabbage may become slightly softer after freezing, but the flavor remains excellent.
Serving Suggestions
Enjoy this protein-packed dish on its own for a satisfying low-carb meal with only 12-17g carbohydrates per serving. For those following a keto or low-carb diet, serve over cauliflower rice to keep the carb count minimal. If you need additional carbohydrates, serve over steamed white rice, brown rice, or quinoa for a more substantial meal.
Consider adding extra vegetables like shredded carrots, bell peppers, snap peas, or broccoli florets to increase the nutrient density without significantly affecting the calorie count. The recipe is also delicious served in lettuce cups for a fun, handheld option.
Recipe Variations
Protein Swaps
Substitute ground turkey or chicken for a leaner alternative, though the protein content may be slightly lower. Ground pork also works beautifully and adds a different flavor dimension to the dish.
Dietary Modifications
For a Whole30 or paleo-friendly version, replace soy sauce with coconut aminos and omit the honey. To make it gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
Vegetable Options
Swap cabbage for broccoli, zucchini, mushrooms, or a combination of colorful bell peppers. Frozen stir-fry vegetable blends also work in a pinch for even faster preparation.
Heat Level
Adjust the spice level by increasing red pepper flakes or adding a drizzle of sriracha sauce for extra kick. For a milder version, omit the red pepper flakes entirely.
Pro Tips for Success
Use a large skillet or wok to prevent overcrowding, which causes steaming rather than proper searing. Let the beef develop a nice brown crust before stirring for maximum flavor. Don’t overcook the cabbage—it should be wilted but still have a slight crunch for the best texture. Add vegetables in stages based on their cooking times, with harder vegetables going in first. Use fresh ginger and garlic rather than powdered versions for the most vibrant, authentic flavor.
High-Protein Ground Beef Stir Fry with Cabbage and Green Onions
Ingredients
Method
- Prepare the Sauce: Whisk soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes in a small bowl. Set aside.
- Cook the Beef: Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté 30 seconds until fragrant. Add ground beef, breaking it apart. Cook 5–7 minutes until browned. Season lightly with salt and pepper.
- Add the Cabbage: Add cabbage and pour in the sauce. Stir well and cook 5–7 minutes until cabbage softens but stays crisp.
- Finish and Serve: Add half the green onions and stir. Garnish with sesame seeds and remaining green onions before serving.
Notes
Calories: 330 kcal
Protein: 32 g
Carbohydrates: 15 g
Fat: 16 g
Fiber: 4 g
Sugar: 5 g Notes
– Store leftovers in airtight containers for up to 5 days.
– Reheat on stovetop or microwave.
– Serve over cauliflower rice for low-carb meals, or brown rice/quinoa for balanced carbs.
– Substitute with ground turkey or chicken for a leaner version.
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