Chinese ground beef and cabbage stir fry recipe

Meet your next weeknight dinner hero: the Chinese ground beef and cabbage stir fry recipe. This dish is the very definition of savory comfort food—quick to prepare, delightfully hearty, and bursting with the vivid flavors of garlic, ginger, shiitake mushrooms, and tender cabbage. A touch of toasty sesame oil and a pop of scallion bring everything together into a bowl of pure joy. If you’re looking for a fast, fuss-free meal that just so happens to be healthy too, this recipe will become an instant favorite in your kitchen.

Ingredients You’ll Need

This Chinese ground beef and cabbage stir fry recipe calls for simple ingredients, most of which might already be in your kitchen. Each one adds its own personality—crunch, umami, depth, freshness—making this colorful stir fry so satisfying.

• Garlic cloves: Freshly minced garlic packs a punch and infuses the whole dish with its classic warmth.
• Ginger: Grated ginger gives a zing that brightens the flavors and complements the beef beautifully.
• Ground beef: The star of the show—juicy, protein-rich, and a perfect flavor base for the stir fry.
• Avocado oil: This neutral oil handles high heat well and lets all the aromatics shine.
• Fresh shiitake mushrooms: Sliced into thin strips, these earthy mushrooms add umami and a satisfying chew.
• Green cabbage (or savoy cabbage): Thinly sliced, this vegetable brings sweetness, texture, and a wonderful crunch.
• Coarse sea salt: Essential for seasoning every layer just right.
• Cumin powder: A warming spice that adds depth and an unexpected, irresistible flavor twist.
• Shiitake mushroom bouillon (or chicken bouillon): This optional ingredient boosts the savory mushroomy goodness.
• Chinese shaoxing wine (or alternatives): A quick splash helps to deglaze the pan and ties all the flavors together (mirin or chicken stock work, too!).
• Toasted sesame oil: Drizzled at the end, it adds that addictive nutty aroma everyone loves in stir fry.
• Korean red pepper flakes (gochugaru, optional): Sprinkle if you like a hint of heat and a pop of red color.
• Scallion: Diced for a fresh, green garnish and mild onion bite.
• Light soy sauce (or coconut aminos): Salty and slightly sweet, this brings classic Asian flavor to the dish.
• Dark soy sauce (or coconut aminos): A touch for richer color and deep flavor.
• Chinese black vinegar (or aged balsamic): Just a splash adds a subtle tang that makes everything pop.

How to Make Chinese ground beef and cabbage stir fry recipe

Step 1: Dice and Chop

Before you start cooking, set yourself up for stress-free stir-frying! Prepare the garlic and ginger together on a small plate, and slice your shiitake mushrooms into thin strips—having everything ready makes the stir fry process incredibly smooth and enjoyable.

Step 2: Cut the Cabbage

Quarter your cabbage and slice out the tough core, then cut each quarter into fine strips, about a little less than ¼ inch wide. If you hit any thick stems, slice them extra thin so they’ll soften nicely. Once you’re done, fluff the slices with your hands to separate the layers—this helps them cook evenly and quickly.

Step 3: Saute the Aromatics and Beef

Heat a large wok or deep skillet over medium heat until warm, then add the avocado oil, garlic, and ginger. Let them sizzle for just 5 seconds (you’ll smell their magical aroma instantly!) and immediately add in the ground beef. Turn up the heat to medium-high, and use your favorite wooden spoon to break up any clumps as the beef browns. Stir and cook until most of the liquid has evaporated, leaving a touch behind for moisture, about 5 to 6 minutes.

Step 4: Add Mushrooms and Season

Now’s the time to season—sprinkle in half of your salt and cumin, then toss in the sliced shiitake mushrooms. Stir fry for another minute, letting the beef become coated in spices while the mushrooms soak up the beef’s juices and turn tender.

Step 5: Add the Cabbage and Sauce

Add all the sliced cabbage to the pan, keeping the heat brisk. Stir fry for about 2 minutes, then shower in the rest of your salt, cumin, bouillon, and pour in both soy sauces and the black vinegar. Give everything a good toss, so the cabbage wilts and all the flavors blend, then deglaze with a splash of Chinese shaoxing wine (or substitute). Stir fry for a final 30 seconds, then turn off the heat—your kitchen will smell incredible!

Step 6: Serve it Up

Scoop the Chinese ground beef and cabbage stir fry recipe onto a large platter. Finish with a touch more cumin, a light sprinkle of gochugaru if you like a bit of heat, a generous drizzle of toasted sesame oil, and a scatter of fresh diced scallions. Serve immediately while piping hot, ideally with a bowl of steamed rice on the side.

How to Serve Chinese ground beef and cabbage stir fry recipe

Garnishes

Top your Chinese ground beef and cabbage stir fry recipe with a fresh flurry of green scallions, a dusting of extra cumin, and gochugaru if you love a dash of color and mild heat. A final swoosh of toasted sesame oil over the top right before serving brings that “something special” every great stir fry needs.

Side Dishes

Nothing beats a steaming bowl of rice to soak up all those savory juices, but you can just as easily pair this dish with brown rice, cauliflower rice, or noodles. For extra variety, a crisp cucumber salad or quick-pickled radishes add a refreshing contrast.

Creative Ways to Present

Think beyond the bowl: Pile the stir fry into lettuce cups for a fun, crunchy bite, or stuff it into steamed buns for an on-the-go snack. It also makes a fantastic filling for meal-prep lunch boxes or served over a bed of sautéed greens.

Make Ahead and Storage

Storing Leftovers

Any leftovers of your Chinese ground beef and cabbage stir fry recipe can be stored in an airtight container in the fridge for up to three days. The flavors deepen overnight, so tomorrow’s lunch may taste even better!

Freezing

This stir fry freezes surprisingly well. Allow it to cool completely, then portion into freezer-safe containers or bags. Freeze for up to two months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, simply microwave a portion on medium until hot, or toss it in a skillet over medium heat. Add a splash of water or a drizzle of soy sauce to refresh the flavors and keep everything juicy.

FAQs

Can I substitute ground chicken or turkey for the beef?

Yes! Both ground chicken and turkey work beautifully in this recipe—just keep an eye on cooking time as they tend to dry out more quickly than beef. Adjust the seasonings to your taste and enjoy a lighter version of the Chinese ground beef and cabbage stir fry recipe.

Is this dish gluten-free?

You can easily make it gluten-free by swapping the soy sauces for coconut aminos and making sure your cooking wine and bouillon are gluten-free. These substitutions keep the flavors lively and safe for those avoiding gluten.

What can I use instead of shiitake mushrooms?

If fresh shiitake aren’t on hand, use button mushrooms, baby bellas, or even pre-soaked dried shiitake for a similar earthy touch. Each adds great texture and a slightly different mushroom flavor.

Do I need a wok for this recipe?

A wok is ideal for quick, high-heat stir frying, but a large, deep skillet or sauté pan will absolutely do the trick. Just ensure there’s enough room for tossing the ingredients so everything cooks evenly.

Can I add more vegetables?

Definitely! Thin strips of carrots, bell pepper, snap peas, or even baby corn all make tasty and colorful additions. Just stick to quick-cooking veggies so they stay crisp and vibrant.

Final Thoughts

I can’t wait for you to discover how simple and delicious this Chinese ground beef and cabbage stir fry recipe is. It’s the kind of meal that makes you feel proud and satisfied after every bite. Why not whip it up this week and see how fast it disappears from your table?

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