Can I use another type of meat besides ground beef?

Absolutely! Ground turkey, chicken, or even pork all work beautifully. Even plant-based meat substitutes can be used with great results. Just follow the same steps and adjust cook times as needed.

How do I keep the cabbage crisp and not soggy?

The secret is high heat and quick cooking. Don’t overcrowd the pan, and only cook the veggies until just tender—you’ll want a little crunch to remain for the best texture.

How spicy is this dish with all the black pepper?

Black pepper delivers warmth rather than fiery heat. Start with the recommended amount, taste, and adjust to your preference. If you love a fiery kick, add a dash of chili flakes or hot sauce.

What if I don’t have a wok? Can I still make this?

No worries! A large, heavy skillet works just as well for this recipe. Just make sure it’s big enough not to crowd the ingredients—room to stir means better texture.

Black Pepper Beef and Cabbage Stir Fry Recipe

Name: Black Pepper Beef and Cabbage Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 4 cloves garlic, chopped; 1/2 pound ground beef; 1/2 small head of cabbage, shredded finely; 1 red bell pepper, cut into strips; 2 tablespoons soy sauce; 1 teaspoon cornstarch; 1/2 cup cold water; 1 teaspoon ground black pepper; 1 pinch salt, to taste

Looking for a fuss-free dinner that bursts with flavor and is ready in a flash? This Black Pepper Beef and Cabbage Stir Fry is just the dish. With tender ground beef, a pile of sweet cabbage, and the unmistakable kick of freshly ground black pepper, every bite is savory and satisfying. This simple stir fry comes together in just 10 minutes—yes, really. It’s the ultimate answer for busy weeknights when you want something homemade but don’t want to spend forever in the kitchen. The textures are crisp and juicy, and the glossy, peppery sauce brings everything together beautifully. If you love feeding yourself (and maybe your family) wholesome, tasty food with minimal effort, this stir fry will quickly earn a spot in your meal rotation.

Why You’ll Love This Recipe

Super Quick: Seriously, the whole dish is ready in about 10 minutes. It’s unbeatable for rushed evenings.
Big Flavors, Simple Ingredients: You won’t believe how punchy and aromatic this gets with just a few pantry staples.
Flexible & Forgiving: Swap or add veggies, use different proteins—whatever you have works.
Minimal Cleanup: Made in one skillet or wok, saving you from endless sink duty later.
Make-Ahead Friendly: Leftovers are just as good, if not better!
Nutritious & Satisfying: Lean beef, loads of cabbage, and colorful peppers—good-for-you food that feels hearty.

Ingredients You’ll Need

Vegetable Oil: For sautéing. Go for a neutral oil—canola or peanut oil also work well—so you get all the flavor from the other ingredients.
Garlic: Fresh and chopped. It quickly infuses the oil for that classic stir fry aroma.
Ground Beef: Makes things fast and flavorful. Lean ground beef keeps it light, while regular brings extra richness. Turkey or chicken are good swaps.
Cabbage: Shredded finely. Adds sweetness, crunch, and bulks up the dish beautifully (trust, even those wary of cabbage will love it here).
Red Bell Pepper: Sliced into strips for crunch and vivid color. Yellow or green peppers, or even matchstick carrots, are tasty options.
Soy Sauce: Brings depth, saltiness, and umami. Use low-sodium if you want more control over salt levels.
Cornstarch: To thicken the quick-and-easy stir fry sauce, giving it that lovely sheen.
Cold Water: For mixing the cornstarch and ensuring a silky sauce.
Ground Black Pepper: The star seasoning—don’t skimp! Freshly ground is key for that signature warmth and bite.
Salt: Just a pinch to taste. Adjust after adding the soy sauce.

Tip: Everything cooks fast, so have your ingredients prepped and ready before you start.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to change it up? Here’s how you can tweak this recipe to suit your tastes or pantry:

Swap the Protein: Try ground turkey, chicken, or even plant-based crumbles.
Veggie Boost: Add carrots, snap peas, mushrooms, or thinly sliced onions for more crunch and color.
Make it Spicy: Throw in a pinch of chili flakes or a splash of sriracha for some extra heat.
Go Gluten-Free: Use a gluten-free tamari instead of soy sauce.
Lean & Green: Sub beef with tofu or tempeh for a meatless option—just crisp up the cubes before adding the veggies.

Don’t be afraid to make this your own using what you’ve got—this stir fry can handle creativity!

How to Make Black Pepper Beef and Cabbage Stir Fry

Step 1: Get Everything Ready

Prep your veggies and measure the seasonings before you heat the pan. This stir fry moves quickly, and you’ll want to toss ingredients in right on time.

Step 2: Sauté the Garlic

Heat a large skillet or wok over medium-high heat. Add your vegetable oil and let it shimmer. Toss in the chopped garlic and stir it around for just 5 seconds—enough to get those lovely aromas swirling in the air.

Step 3: Brown the Beef

Add the ground beef to your pan. Stir-fry, breaking it up so it cooks evenly, until it’s browned all over—usually about 5 to 7 minutes. Once it’s cooked, drain off any excess fat from the pan for a lighter stir fry.

Step 4: Add Cabbage and Peppers

Toss in the finely shredded cabbage and red bell pepper strips. Stir everything together and keep cooking until the vegetables are just tender but still have some bite (about 2-3 minutes). This keeps things crisp and fresh.

Step 5: Make the Sauce Magic

Mix cornstarch with cold water in a small bowl to make a quick slurry. Stir this mixture into your pan. Add the soy sauce and sprinkle in that bold, aromatic black pepper—more if you love heat. Season with a touch of salt.

Step 6: Thicken and Finish

Keep cooking and stirring until the sauce slightly thickens and coats everything in a shiny glaze—about another minute. Taste and adjust seasoning if you love things extra peppery.

Step 7: Serve Hot

Scoop your stir fry onto plates or over a bed of steamed rice, and dig in while it’s piping hot.

Pro Tips for Making the Recipe

Prep Before You Start: This dish flies by—slice, dice, and measure out everything before you switch on the stove.
Cook Fast, Don’t Crowd: High heat and quick stirring keep the veggies crisp and the beef juicy. Use your biggest skillet or a wok for best results.
Use Fresh Ground Pepper: The flavor is night-and-day compared to pre-ground pepper. This is what puts the “black pepper” in the name, after all!
Don’t Overcook the Veggies: You want a little crunch from the cabbage and peppers for perfect texture contrast.
Degrease, If Needed: If your beef is fatty, just tilt the pan and spoon off extra fat for lighter results.
Stir fries thrive on speed, heat, and a steady hand—embrace the action!

How to Serve

Serve this stir fry hot and fresh—ideally, just as it leaves the pan. A mound of steamed jasmine or basmati rice is the perfect companion, soaking up every drop of that luscious, peppery sauce. For something lighter, try it over cauliflower rice or tucked into lettuce cups for a low-carb twist. Want even more crunch? Top with some sliced green onions or a sprinkle of sesame seeds. Pair with a light cucumber salad or simple miso soup to round out the meal and let the bold flavors shine.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers quickly and transfer them to an airtight container. They’ll keep well in the refrigerator for up to 3 days.

Freezing

This stir fry actually freezes well! Place cooled portions in airtight containers or freezer bags and freeze for up to 2 months. (Label with the date so you don’t forget!)

Reheating

Reheat leftovers in a skillet or wok over medium heat, adding a splash of water if needed to loosen the sauce. The microwave works in a pinch—just heat in short bursts and stir midway to warm evenly.

For best results, avoid overcooking when reheating to keep veggies crisp.

FAQs

Can I use another type of meat besides ground beef?

Absolutely! Ground turkey, chicken, or even pork all work beautifully. Even plant-based meat substitutes can be used with great results. Just follow the same steps and adjust cook times as needed.
How do I keep the cabbage crisp and not soggy?

The secret is high heat and quick cooking. Don’t overcrowd the pan, and only cook the veggies until just tender—you’ll want a little crunch to remain for the best texture.
How spicy is this dish with all the black pepper?

Black pepper delivers warmth rather than fiery heat. Start with the recommended amount, taste, and adjust to your preference. If you love a fiery kick, add a dash of chili flakes or hot sauce.
What if I don’t have a wok? Can I still make this?

No worries! A large, heavy skillet works just as well for this recipe. Just make sure it’s big enough not to crowd the ingredients—room to stir means better texture.

Final Thoughts

This Black Pepper Beef and Cabbage Stir Fry proves that a home-cooked meal can be fast, full of flavor, and refreshingly simple. With bold pepper, crisp cabbage, and juicy beef, every bite is a win. Whether you’re new to cooking or a seasoned pro, this recipe fits right in with your weeknight favorites. So, grab your skillet, trust the process, and let this speedy stir fry jazz up your dinner routine—one delicious forkful at a time.