Chinese Ground Beef and Cabbage Stir-Fry Recipe

Introduction

This Chinese Ground Beef and Cabbage Stir-Fry is a quick and satisfying dish perfect for weeknight dinners. Packed with savory flavors from soy and sesame oil, it combines tender ground beef with crisp cabbage and mushrooms for a balanced, delicious meal.

Ingredients

• 1 pound ground beef
• 4 cups green cabbage, sliced
• 1 cup shiitake mushrooms, sliced (or any preferred mushrooms)
• 4 green onions, chopped (plus additional for garnish)
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil (for cooking)
• Salt and pepper to taste
• Cooked rice (for serving)

Instructions

1. Step 1: Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Step 2: Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Step 3: Add the ground beef, breaking it apart with a spatula. Cook for 5 to 7 minutes until browned.
4. Step 4: Stir in the sliced mushrooms and cook for another 3 to 4 minutes until softened.
5. Step 5: Add the cabbage and stir until it wilts, about 5 to 7 more minutes.
6. Step 6: Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine. Season with salt and pepper to taste.
7. Step 7: Remove from heat and mix in the chopped green onions.
8. Step 8: Serve hot over cooked rice, garnishing with extra green onions if desired.

Tips & Variations

• For a spicier version, add a pinch of red pepper flakes or a drizzle of chili oil when adding the sauces.
• Substitute ground beef with ground turkey or pork for a different flavor profile.
• Use Napa cabbage instead of green cabbage for a slightly sweeter and more tender texture.
• If oyster sauce is not available, a little hoisin sauce or fish sauce can add a similar depth of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, adding a splash of water if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of cabbage?

Yes, you can substitute with bok choy, spinach, or even broccoli. Just adjust the cooking time to ensure the vegetables are tender but not overcooked.

Is this recipe gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce and ensure the oyster sauce is gluten-free or omit it altogether.

Chinese Ground Beef and Cabbage Stir-Fry Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

This Chinese Ground Beef and Cabbage Stir-Fry is a quick and flavorful one-pan meal featuring tender ground beef, crisp cabbage, and earthy shiitake mushrooms, all cooked with aromatic garlic, ginger, and savory sauces. Perfectly paired with steamed rice, this dish brings satisfying comfort and authentic Asian flavors to your table in less than 30 minutes.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound ground beef
• 4 cups green cabbage, sliced
• 1 cup shiitake mushrooms, sliced (or any preferred mushrooms)
• 4 green onions, chopped (plus additional for garnish)
• 2 cloves garlic, minced
• 1 inch ginger, minced

Sauces and Oils

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil (for cooking)

Seasoning

• Salt and pepper to taste

To Serve

• Cooked rice

Instructions

1. Prepare the aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant, to release their flavors into the oil.
2. Cook the ground beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until browned and no longer pink, stirring occasionally to ensure even cooking.
3. Sauté the mushrooms: Stir in the sliced shiitake mushrooms and cook for another 3-4 minutes until they soften and release their earthy aroma.
4. Add the cabbage: Add the sliced green cabbage to the skillet and stir continuously until the cabbage wilts and softens, about 5-7 minutes, blending all the flavors together.
5. Incorporate sauces and seasoning: Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine all ingredients, then season with salt and pepper to taste for balanced flavor.
6. Finish with green onions: Remove the skillet from heat and mix in the chopped green onions to add freshness and brightness to the dish.
7. Serve: Serve the hot stir-fry over cooked rice. Garnish with extra chopped green onions if desired for added color and crunch.

Notes

• You can substitute shiitake mushrooms with button or cremini mushrooms based on preference or availability.
• Oyster sauce is optional but adds a rich umami flavor; you can omit it for a vegetarian-friendly version if using plant-based ground meat.
• Adjust soy sauce quantity to control the saltiness of the dish.
• Serve immediately for the best texture; leftovers can be stored refrigerated for up to 2 days and reheated gently.
• For a lower-fat version, use lean ground beef or ground turkey.

Keywords: Chinese stir-fry, ground beef recipe, cabbage stir-fry, quick dinner, easy weeknight meal