Chinese ground beef and cabbage stir fry Recipe

If you’re looking for something hearty, homey, and delightfully packed with umami, this Chinese ground beef and cabbage stir fry is the dish for you. It brings together savory ground beef, sweet crunchy cabbage, and aromatic notes from garlic, ginger, and shiitake mushrooms, all tossed in a deeply flavorful sauce. The flavors are bold and balanced, and it’s one of those “better than takeout” recipes that you’ll want to keep on regular rotation. Whether you’re after a quick weeknight dinner or prepping for easy lunches, this stir fry has you covered.

Ingredients You’ll Need

Everything you need is simple, fresh, and every ingredient truly counts. The beauty of Chinese ground beef and cabbage stir fry is that every element is chosen for a reason—some for big, punchy flavor, others for crunch or that warming, comforting taste you crave.

• Garlic cloves: Four large cloves minced for that irresistible, aromatic base.
• Ginger: Two small knobs grated, adding spicy warmth that balances the richness of the beef.
• Ground beef: A whole pound brings a hearty, savory depth and soaks up the sauce perfectly.
• Avocado oil: A tablespoon for high-heat stir frying with a clean, neutral flavor.
• Fresh shiitake mushrooms: Four large caps, sliced thin, boost earthiness and umami.
• Green cabbage (or savoy): Twelve ounces, thinly sliced, for sweet crunch and freshness.
• Coarse sea salt: A teaspoon (divided)—brings all the flavors to life, so you can season to your taste.
• Cumin powder: A teaspoon (divided), plus extra for sprinkling; gives an unexpected, toasty flavor pop.
• Shiitake mushroom bouillon (optional): Adds a deeply savory punch; substitute chicken bouillon if you don’t have it.
• Chinese shaoxing wine: Just a splash (mirin or chicken stock work too), for deglazing and that subtle, complex flavor.
• Toasted sesame oil: For finishing with nutty aroma—just a drizzle does wonders.
• Korean red pepper flakes (gochugaru, optional): Sprinkle for gentle heat and beautiful color.
• Scallion: Dice up a whole bulb for a fresh, oniony bite and greenery on top.
• Light soy sauce (or coconut aminos): A tablespoon gives saltiness and color to the sauce.
• Dark soy sauce (or coconut aminos): Half a tablespoon enhances color and deepens the umami.
• Chinese black vinegar (or aged balsamic): Half a tablespoon brings bright, tangy balance to finish the dish.

How to Make Chinese ground beef and cabbage stir fry

Step 1: Prep Your Aromatics and Veggies

Start by mincing your garlic and grating the ginger—place those flavor powerhouses together on a little plate for easy access. Next, thinly slice the shiitake mushrooms. Now, quarter your green cabbage, remove the core, and slice each piece into delicate, slightly-less-than-quarter-inch strips. For those thicker cabbage stems, go even thinner so everything cooks at the same rate. Use your hands to fluff and separate the strips—a bit of tactile prep that’s honestly therapeutic!

Step 2: Sauté the Aromatics and Beef

Heat your wok or large pan over medium heat until it’s nice and warm—without being scorching hot. Swirl in the avocado oil, then add your prepped garlic and ginger. The aroma will fill the kitchen almost instantly! Quickly, add the ground beef. Use a wooden spoon or spatula to break up the beef, and let it cook, stirring, until most of its juices evaporate but some moisture remains. This should take about five to six minutes, and you’ll want the beef in small, juicy bits.

Step 3: Season and Add Mushrooms

Sprinkle in half your sea salt and cumin powder—remember, we’re adding more later for balance. Toss in your sliced shiitake mushrooms and keep stir frying for a minute. The mushrooms will soak up the meaty flavors and add their own earthy depth to the mix, setting the stage for all the vegetables to come.

Step 4: Add the Cabbage and Sauce

Now add your sliced cabbage straight to the pan and stir fry for about two minutes. Season with the remaining salt, cumin, and (if using) the mushroom bouillon for an extra umami boost. Pour in both soy sauces and black vinegar to make a quick sauce right in the pan. Keep stir frying another couple of minutes—this is when the cabbage softens, sweetens, and mingles with that gorgeous sauce. Deglaze with a splash of Shaoxing wine (or your chosen substitute) to lift all those sticky, savory bits from the bottom. Stir fry for just 30 seconds more and then turn off the heat.

Step 5: Finish and Serve

Transfer your stir fry to a large plate or bowl. Give it a final sprinkle of cumin powder and gochugaru if you love a touch of color and heat. Drizzle everything with toasted sesame oil—it’s like hitting the “wow” button. Top it with fresh scallions and serve your Chinese ground beef and cabbage stir fry piping hot, ideally with a bowl of fluffy steamed rice alongside.

How to Serve Chinese ground beef and cabbage stir fry

Garnishes

Don’t skip the final touches—they elevate your Chinese ground beef and cabbage stir fry from tasty to showstopping. A generous sprinkle of diced fresh scallions offers a crisp, refreshing finish, while an extra dash of cumin powder or gochugaru adds a hint of spice and color. And that toasted sesame oil drizzle? It rounds everything out with a warm, nutty aroma.

Side Dishes

You can’t go wrong with a side of steamed jasmine or sticky rice—it’s perfect for soaking up all that savory sauce. If you want some veggies, quick-blanched bok choy or sautéed snap peas make a lovely green side. For something a little unexpected, try serving this stir fry with a bowl of simple egg drop soup or a crunchy cucumber salad to freshen things up.

Creative Ways to Present

The beauty of this dish is its versatility. Scoop Chinese ground beef and cabbage stir fry into lettuce cups for a handheld, party-perfect bite, or load it onto steamed bao buns for a fun twist. For meal-prep, layer the stir fry and rice in individual bowls, then garnish just before eating—a delicious grab-and-go lunch option!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature, then transfer your Chinese ground beef and cabbage stir fry into an airtight container. It will keep fresh and delicious in your refrigerator for up to four days. The flavors even deepen a bit overnight, making for a stellar next-day meal.

Freezing

Yes, you can freeze this stir fry! Portion leftovers into freezer containers or resealable bags. Try to press out as much air as possible before sealing to avoid freezer burn. Freeze for up to three months—just keep in mind the cabbage will soften a little more after thawing, but flavors stay great.

Reheating

For best results, reheat your Chinese ground beef and cabbage stir fry in a skillet over medium heat, adding a splash of water if needed to loosen things up. It’ll taste almost as fresh as the day you made it! In a pinch, you can microwave it in a covered dish, stirring halfway through for even heating.

FAQs

Can I use a different protein instead of ground beef?

Absolutely! Ground pork, chicken, or turkey all work well in this recipe. Each gives its own twist—just adjust the seasoning to match your protein of choice.

What can I use instead of shiitake mushrooms?

If you can’t find fresh shiitake, feel free to use cremini, white button mushrooms, or even dried shiitakes that have been soaked and sliced thin. Each mushroom brings a little something different, but they all add savoriness.

How can I make this dish gluten-free?

Just swap the soy sauces for tamari or coconut aminos, and opt for a gluten-free cooking wine or chicken stock instead of Shaoxing wine. Everything else in the Chinese ground beef and cabbage stir fry is naturally gluten-free!

Is it spicy? What if I want more (or less) heat?

By default, it’s mild and family-friendly, with that optional gochugaru providing gentle warmth. If you want more spice, increase the pepper flakes or add a dash of chili oil. For less heat, simply skip the gochugaru entirely.

Can I prep any ingredients ahead of time?

Definitely! You can mince the garlic, grate the ginger, slice the shiitake, and prep the cabbage a day ahead. Store them in separate airtight containers in the fridge—then when you’re ready, dinner comes together in a snap.

Final Thoughts

I can’t recommend this Chinese ground beef and cabbage stir fry enough! It’s cozy, packed with layers of delicious flavor, and quick to whip up any night of the week. Grab those simple ingredients, have some fun in the kitchen, and treat yourself to this savory stir fry—you’ll want to come back to it again and again.

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