Chinese Ground Beef Cabbage Stir-Fry (Print-Friendly Version)

Ground beef, cabbage, and mushrooms combine in a savory Asian-style stir-fry that’s quick, fresh, and deeply flavorful.

# What You’ll Need to Make This:

→ Stir-Fry Base

01 - 450 g ground beef (80/20 blend preferred)
02 - 4 cups green cabbage, thinly sliced
03 - 1 cup shiitake mushrooms, stems removed and sliced
04 - 4 green onions, chopped (reserve some for garnish)
05 - 2 garlic cloves, minced
06 - 2 cm fresh ginger root, minced
07 - 1 tablespoon vegetable oil

→ Sauce

08 - 3 tablespoons low sodium soy sauce
09 - 1 tablespoon oyster sauce (optional, recommended)
10 - 1 tablespoon toasted sesame oil
11 - Salt and freshly ground black pepper, to taste

→ Serving

12 - 4 cups steamed white rice or cauliflower rice
13 - Additional green onions, for garnish

# How to Prepare:

01 - Thinly slice the cabbage, remove stems and slice shiitake mushrooms, mince garlic and ginger, and chop green onions, reserving some for garnish. Ensure all ingredients are ready before cooking.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant but not browned.
03 - Add ground beef and break apart with a spatula. Stir-fry for 5-7 minutes until beef is evenly browned and fully cooked. Drain excess fat if necessary.
04 - Incorporate shiitake mushrooms and stir-fry for 3-4 minutes until softened and beginning to turn golden brown.
05 - Add sliced cabbage to the pan and stir continuously for 5-7 minutes until the cabbage is wilted but retains some firmness.
06 - Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir thoroughly to coat all ingredients and season with salt and black pepper to taste.
07 - Remove from heat and stir in chopped green onions. Serve hot over rice or cauliflower rice, garnished with additional green onions as desired.

# Extra Tips:

01 - Prepare all vegetables and aromatics before starting, as stir-frying requires rapid cooking.
02 - Using high heat preserves the texture of vegetables and ensures proper searing of beef.
03 - For a gluten-free version, substitute tamari for soy sauce and confirm oyster sauce is suitable.
04 - Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

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