Chinese Ground Beef and Cabbage Stir-Fry Recipe

Sink your spoon into the irresistible flavors of Chinese Ground Beef and Cabbage Stir-Fry, where juicy beef, crisp-tender cabbage, and savory mushrooms meet in perfect harmony. This one-pan wonder packs a punch with its umami-rich sauce, gentle heat from fresh ginger, and the comforting bite of garlic. The vibrant green onions and sesame oil add a finishing touch, making this quick meal feel downright special any night of the week. Whether you’re short on time, cooking for your family, or craving takeout vibes at home, this dish brings dinner magic with every bite.

Ingredients You’ll Need

The beauty of this Chinese Ground Beef and Cabbage Stir-Fry is in its simplicity—each ingredient plays a starring role, bringing depth, texture, and pops of color. Gather these kitchen staples, and you’re halfway to a fast, flavor-packed meal.

• Ground Beef: Opt for 80/20 ground beef for a juicy, flavorful result and don’t forget to break it up well for even cooking.
• Green Cabbage: Sliced thin, cabbage delivers crunch and absorbs all the delicious sauce.
• Shiitake Mushrooms: Earthy and tender, these add complexity; substitute any preferred mushroom if needed.
• Green Onions: A zesty garnish and fresh burst of flavor in every bite; save extra for topping.
• Garlic: Just two cloves but essential for that classic, aromatic stir-fry base.
• Ginger: Fresh ginger brings subtle warmth; mince it finely for best results.
• Soy Sauce: The source of deep umami and salt—use a good quality soy for best flavor.
• Oyster Sauce (optional): Adds sweet-savory depth and glossy richness; totally fine to skip if unavailable.
• Sesame Oil: Just a splash brings out toasty, nutty notes right at the finish line.
• Vegetable Oil: Perfect for high-heat cooking and keeping ingredients from sticking.
• Salt and Pepper: Adjust to your liking—remember, soy sauce does most of the seasoning work.
• Cooked Rice: Fluffy white or brown rice serves as the ultimate base to soak up every drop of flavor.

How to Make Chinese Ground Beef and Cabbage Stir-Fry

Step 1: Prep and Heat Your Pan

Start by gathering and chopping your veggies, and mince the garlic and ginger so everything is ready to go. Heat the vegetable oil in a large skillet or wok over medium high—having everything prepped beforehand makes stir-frying seamless and stress-free!

Step 2: Infuse the Oil

Add the minced garlic and ginger to the hot oil, letting them sizzle for about 30 seconds. This quick sauté unlocks their fragrance and ensures every bite of your Chinese Ground Beef and Cabbage Stir-Fry is aromatic from the start.

Step 3: Brown the Beef

Toss in the ground beef, breaking it up with a spatula. Cook for 5 to 7 minutes until it’s beautifully browned, fully cooked, and just a bit crispy in places—this deep caramelization adds loads of umami and texture.

Step 4: Mushrooms Enter the Mix

Stir in those sliced shiitake mushrooms and let them cook for another 3 to 4 minutes. Mushrooms shrink and soak up beefy juices, transforming into savory flavor bombs.

Step 5: Add the Cabbage

Pile in the sliced cabbage and stir-fry for about 5 to 7 more minutes until it’s wilted but still has a touch of crunch. The cabbage will take on all those delicious cooking juices, making it the star veggie of this stir-fry.

Step 6: Sauce and Season

Pour in the soy sauce, plus oyster sauce if you’re using, then drizzle over the sesame oil. Mix well, making sure everything is coated. Taste and add salt and pepper only if you need—the soy sauce will probably do the trick for most palates!

Step 7: Finish with Freshness

Take the pan off the heat and stir in the chopped green onions. This last step adds a pop of color and a punch of brightness to your savory Chinese Ground Beef and Cabbage Stir-Fry.

How to Serve Chinese Ground Beef and Cabbage Stir-Fry

Garnishes

Sprinkle a generous handful of extra chopped green onions on top for a crisp, vibrant bite. If you like a touch of heat, a few red pepper flakes or toasted sesame seeds make for an eye-catching and flavorful finishing touch.

Side Dishes

Ladle your Chinese Ground Beef and Cabbage Stir-Fry over steaming hot rice—it’s classic, cozy, and perfect for soaking up the sauce. For a heartier spread, serve with a side of egg drop soup or quick pickled cucumbers for cool crunch.

Creative Ways to Present

Try stuffing the stir-fry into crisp lettuce cups for a hand-held twist or pile it into steamed bao buns for a playful street food vibe. For meal prep, portion leftovers into bento boxes alongside a jammy egg and some lightly blanched broccoli.

Make Ahead and Storage

Storing Leftovers

Store any cooled Chinese Ground Beef and Cabbage Stir-Fry in an airtight container in the refrigerator for up to 4 days. The flavors meld overnight, often making leftovers taste even better!

Freezing

For longer storage, transfer the cooled stir-fry to a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge for best texture, as the cabbage may soften more after freezing, but the flavors will still shine.

Reheating

To reheat, simply warm in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Microwave reheating works as well, but a quick sauté preserves the best texture and freshness.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Swap in ground turkey or chicken for a lighter version. Adjust the seasoning as you go, since the leaner meats may need a splash more sauce or oil to keep them juicy.

What other veggies can I add?

Feel free to toss in thin-sliced bell pepper, carrot matchsticks, snap peas, or even baby bok choy. This Chinese Ground Beef and Cabbage Stir-Fry is super adaptable to your fridge’s contents!

Is oyster sauce necessary?

Not at all—the oyster sauce adds extra savoriness and a slight sweetness, but the dish is still delicious without it. Just make sure to taste and adjust your seasonings to your preference.

Can I make it low carb?

Definitely! Serve the stir-fry on cauliflower rice or enjoy it as is for a tasty, satisfying lower-carb meal bursting with protein and veggies.

How do I keep the cabbage from getting soggy?

Stir-fry the cabbage just until wilted but still crisp—avoid overcooking. If using leftovers, reheat quickly to preserve some crunch. Slicing the cabbage thinly also helps it cook evenly without sogging out.

Final Thoughts

Give this Chinese Ground Beef and Cabbage Stir-Fry a try the next time you want a speedy, satisfying dinner loaded with flavor. It’s easy to make, endlessly customizable, and sure to become a regular in your meal rotation. Enjoy every saucy, savory bite!

Print