Chinese Beef and Cabbage Stir-Fry

This Chinese Ground Beef and Cabbage Stir-Fry brings together tender beef, crisp cabbage, and earthy shiitake mushrooms in a savory sauce for a quick weeknight meal. The recipe is my go-to after busy days when I crave takeout flavors but want something homemade and nourishing. I love how this dish feels both satisfying and light, and it always disappears fast at the dinner table.

Once I whipped this up on a hectic Tuesday night using leftover veggies and the result was so good my family asked for it again the next day. It is now our regular at-home fakeout meal and never lets me down.

Ingredients

• Ground beef: using an 80 20 blend gives amazing flavor and juiciness check the date and look for beef with a fresh reddish color
• Green cabbage: sliced thinly for quick cooking choose a dense head and remove the tough core
• Shiitake mushrooms: bring deep umami try to select firm caps and avoid any that are slimy or dried out
• Green onions: for both sweetness and a fresh finish use some for garnish at the end for color
• Garlic and ginger: both must be fresh to deliver the right punch skip the powdered forms
• Vegetable oil: a neutral oil like canola or sunflower works well for high-heat cooking
• Soy sauce: opt for low sodium to better control the saltiness tamari is a good gluten free choice
• Oyster sauce: totally optional but adds richness and complexity taste a few options if you can
• Sesame oil: choose toasted sesame oil and just a drizzle for best results it delivers a nutty aroma
• Salt and pepper: add to taste but keep in mind how much salt the sauces provide
• Cooked rice: classic or try cauliflower rice for a lighter take fluffy rice is best with stir fry

Step-by-Step Instructions

Prep All Ingredients:

Chop cabbage into thin ribbons slice mushrooms mince garlic and ginger and cut green onions. Have everything measured and nearby because the stir fry moves fast once started.

Heat the Wok:

Pour vegetable oil into a wok or large skillet and bring to medium high heat. Wait until the oil shimmers and a drop of water sizzles instantly which means the pan is hot enough for stir frying.

Sauté Aromatics:

Toss in the minced garlic and ginger and quickly stir for about thirty seconds. This wakes up the flavors but keep stirring so nothing burns as burnt garlic can make the whole dish taste bitter.

Brown the Beef:

Add the ground beef using a spatula to break it up. Let it sear and brown without rushing and stir occasionally for five to seven minutes. If there is a lot of fat once the beef is browned carefully drain it off.

Cook the Mushrooms:

Mix in the sliced shiitake mushrooms and continue stirring for three or four minutes until they start softening and take on color. Their moisture will help deglaze any tasty bits on the pan.

Wilt the Cabbage:

Slide in the sliced cabbage and stir constantly for five to seven minutes. The cabbage should start to collapse and soften but still hold a slight crunch. Avoid overcooking to keep things fresh tasting.

Sauce and Season:

Pour in the soy sauce oyster sauce if using and sesame oil. Stir really well to coat all the ingredients and taste for seasoning. Sprinkle with salt and pepper as needed but remember the sauces are salty.

Finish and Serve:

Turn off the heat and fold in most of the chopped green onions. Serve the hot stir fry over rice then top with more green onions for style and flavor. Enjoy right away for the best bite.

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My favorite thing here is always the shiitake mushrooms. Their chewy texture and rich flavor remind me of childhood Sunday dinners when my mom would simmer mushrooms for hours. Now I get that same comfort in under thirty minutes with this simple stir fry.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to four days. If you want to keep it longer portion the cooled stir fry into freezer safe containers and freeze for up to three months. For best results reheat gently in a skillet over medium heat to keep the texture lively. Keep rice separate until ready to serve so it does not get soggy.

Ingredient Swaps and Variations

If you are out of ground beef try ground turkey or chicken for less fat or use tofu for a meatless twist. Fresh shiitake mushrooms give the classic flavor but button or cremini will work just fine. Swap out cabbage for bok choy or napa cabbage if that is what you have. For a gluten free meal use tamari and make sure your oyster sauce is gluten free or skip it altogether. A dash of chili garlic sauce will give a spicy kick if you need extra heat.

Serving Suggestions

This stir fry is most often served on warm jasmine or short grain rice but to lighten things up I sometimes use cauliflower rice or even zucchini noodles for a veggie packed base. For gatherings I set out lettuce leaves and let everyone make their own wraps. Adding a runny fried egg on top brings richness and turns a basic meal into a treat. Sometimes I make it saucy and spoon it over chewy Asian noodles so there is something for everyone.

Behind the Dish

Stir fry is a classic technique in Chinese cooking that lets you cook fast with high heat and keep all the ingredients fresh and vibrant. Variations of beef and cabbage stir fry are found in homes across China each with their own family twist sometimes with chilies or a dash of vinegar for brightness. What I love most is how this recipe is flexible and forgiving so you can make it feel like your own no matter where you are from or what you have in the fridge.

Recipe FAQs

→ How do I keep cabbage crisp in stir-fry?

Cook cabbage over high heat for just a few minutes, stirring continuously. Avoid overcooking so it stays vibrant and slightly crunchy.

→ Can I substitute the ground beef with another protein?

Yes, ground turkey, chicken, pork, or even plant-based crumbles all work well. Adjust seasonings to taste if swapping proteins.

→ What oil is best for stir-frying?

Use a neutral, high-heat oil like vegetable, canola, or peanut oil. Sesame oil adds flavor but should be used in the sauce, not for cooking.

→ How do I add more vegetables?

Include thinly sliced bell peppers, carrots, snap peas, or broccoli. Add them during the stir-fry with mushrooms to ensure even cooking.

→ Is this dish gluten-free?

To keep it gluten-free, use tamari instead of soy sauce and check labels on oyster sauce or choose a gluten-free option.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.