When you need a satisfying meal on the table in just 30 minutes, this Chinese Cabbage and Ground Beef Stir-Fry delivers big time. Combining crisp, tender Napa cabbage with savory seasoned beef, this one-pan wonder offers a perfect balance of textures and flavors. It’s an excellent weeknight solution that’s hearty enough to stand alone or pair beautifully with your favorite rice or noodles.
Ingredients
- 1 small Chinese cabbage (Napa cabbage), approximately 600g (1.3 lbs)
- 2 large onions
- 3 sprigs fresh thyme
- 1 tablespoon rapeseed (canola) oil
- 200g (7oz) ground beef
- Salt and freshly ground black pepper, to taste
- 250ml (1 cup) vegetable broth
- 100g (⅓ cup) sour cream
- 3 tablespoons soy sauce
- 1 teaspoon sweet paprika
- 1 teaspoon hot paprika
- 1 pinch of chili flakes (optional, for extra heat)
Instructions
- Prepare the cabbage: Quarter the Chinese cabbage lengthwise. Remove and set aside the thicker stem pieces, then slice the leafy parts into thin strips. Rinse all cabbage pieces under cold water and drain well.
- Prepare aromatics: Peel the onions and dice them. Strip the thyme leaves from their stems and set aside.
- Start cooking: Heat the rapeseed oil in a large, deep skillet or wok over medium-high heat. Add the diced onions and sauté until they begin to soften and become translucent, about 2-3 minutes.
- Cook the beef: Add the ground beef to the pan with the onions. Break it apart with a wooden spoon and cook until no longer pink and slightly browned, about 5 minutes.
- Add cabbage stems: Add the reserved Chinese cabbage stem pieces to the pan with the beef and onions. Season with salt and pepper to taste.
- Simmer: Pour in the vegetable broth and add the thyme leaves. Cover the pan and reduce heat to medium-low. Allow everything to simmer gently for about 5 minutes, until the cabbage stems begin to soften.
- Add creaminess: Stir in the sour cream and let the mixture continue to simmer uncovered for another 3-4 minutes, allowing some of the liquid to reduce.
- Finish with leafy cabbage: Reduce the heat to low and add the remaining sliced cabbage leaves to the pan. Stir to combine with the other ingredients.
- Season: Add the soy sauce, sweet paprika, hot paprika, and chili flakes (if using). Stir everything thoroughly to ensure the seasonings are evenly distributed. Taste and adjust salt and pepper if needed.
- Serve: Remove from heat and serve immediately, either on its own or with steamed rice or noodles as suggested.
Nutritional Information and Timing
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Nutritional Information (per serving):
- Calories: 280
- Protein: 16g
- Carbohydrates: 12g
- Fat: 19g
- Fiber: 4g
- Sodium: 850mg (varies based on soy sauce and broth used)
Cooking Tips and Tricks
- Cabbage preparation: Separating the stems from the leafy parts ensures everything cooks properly – the stems need longer cooking time than the delicate leaves.
- Beef selection: For the best flavor, use ground beef with 15-20% fat content. Too lean and the dish may lack richness.
- Quick browning: Allow the pan to get properly hot before adding the ground beef to achieve good browning, which adds depth of flavor.
- Liquid management: If the mixture becomes too dry during cooking, add a splash more broth. If too wet, simmer uncovered a bit longer to reduce excess liquid.
- Sour cream technique: To prevent curdling, reduce the heat before adding the sour cream and stir continuously while adding it to the pan.
- Seasoning balance: The combination of soy sauce, sweet and hot paprika creates a complex flavor profile. Adjust the ratio to your preference for sweet vs. spicy.
- Fresh herbs: While thyme works beautifully, fresh cilantro or green onions sprinkled on top just before serving add bright, fresh notes to the finished dish.
Variations and Substitutions
- Protein options: Ground pork, turkey, or chicken work excellently as alternatives to beef. For a vegetarian version, use crumbled firm tofu or tempeh.
- Cabbage varieties: Regular green cabbage can substitute for Chinese cabbage, though cooking time may increase slightly.
- Dairy alternatives: Greek yogurt or coconut cream can replace sour cream for different flavor profiles or dietary needs.
- Add vegetables: Shredded carrots, bell peppers, or mushrooms complement the dish beautifully and increase the nutritional value.
- Make it spicier: Add fresh minced garlic, ginger, or increase the chili flakes for more heat and complexity.
- Sauce variations: For different flavor profiles, try adding a tablespoon of oyster sauce, hoisin sauce, or a drizzle of sesame oil at the end.
- Serving suggestions: While rice is traditional, try serving over cauliflower rice for a lower-carb option, or wrapped in lettuce leaves for a fun hand-held meal.
Common FAQs
Q: Can I make this dish ahead of time?
A: Yes, this dish keeps well in the refrigerator for 2-3 days and often tastes even better the next day as the flavors continue to develop.
Q: Is Chinese cabbage the same as Napa cabbage?
A: Yes, Chinese cabbage (also called Napa cabbage) has elongated pale green leaves with white stems and a milder flavor than regular green cabbage.
Q: How can I make this dish lower in calories?
A: Use lean ground beef (90% or leaner), substitute Greek yogurt for sour cream, and serve with cauliflower rice instead of regular rice.
Q: My family doesn’t like spicy food. Can I adjust this recipe?
A: Absolutely! Simply omit the hot paprika and chili flakes, and increase the sweet paprika slightly for flavor without heat.
Q: What can I do if I don’t have fresh thyme?
A: Substitute with 1 teaspoon of dried thyme, or use other herbs like rosemary, oregano, or Italian seasoning blend.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat in a skillet over medium-low heat with a splash of water or broth to restore moisture. Microwave on medium power, covered, stirring halfway through.
- Freezing: This dish freezes reasonably well for up to 2 months, though the cabbage texture may change slightly. Thaw overnight in the refrigerator before reheating.
- Meal prep: You can prepare all vegetables ahead of time and store them in the refrigerator for 1-2 days before cooking to streamline dinner preparation.
- Serving suggestions: Prepare rice or noodles separately when making ahead, as they tend to absorb the sauce if stored together with the main dish.
This quick and satisfying Chinese Cabbage with Ground Beef stir-fry showcases how simple ingredients can transform into a delicious meal with minimal effort. Perfect for busy weeknights, this versatile dish provides a wholesome, balanced dinner that comes together in just 30 minutes. The combination of tender-crisp cabbage and savory beef creates a satisfying meal that’s sure to become a regular in your dinner rotation!
