Chinese Ground Beef and Cabbage Stir-Fry Recipe

If you’re looking for a weeknight dinner that’s equal parts hearty, healthy, and overflowing with flavor, then Chinese Ground Beef and Cabbage Stir-Fry is about to become your next obsession. Tender ground beef and crunchy cabbage join forces with earthy shiitake mushrooms, all swirled together in a savory, aromatic sauce you’ll want to mop up with every grain of rice. This dish packs a punch without a lot of fuss, making it ideal for busy evenings but special enough to serve up whenever you crave comforting, Asian-inspired flavors.

Ingredients You’ll Need

One of the best things about this recipe is how it transforms humble ingredients into something truly crave-worthy. Each element brings its own splash of color, layer of texture, or note of flavor to the mix—so don’t skip a thing if you can help it!

• Ground beef: Juicy and deeply flavorful, ground beef forms the heart of this stir-fry and soaks up all those amazing seasonings.
• Green cabbage: Adds crunch and natural sweetness, transforming while it cooks but keeping some bite, which is key for that classic stir-fry feel.
• Shiitake mushrooms: Earthy and meaty, they deepen the dish’s umami profile—swap for any mushrooms you prefer if needed.
• Green onions: Brighten the entire stir-fry both in the pan and as a fresh garnish on top.
• Garlic: Brings bold aroma and unmistakable zing to the base flavor.
• Ginger: Lively and fragrant, minced ginger lifts the whole dish with a little peppery heat.
• Soy sauce: Lends deep savory notes and that classic salty balance every stir-fry needs.
• Oyster sauce: This optional boost adds a silky, savory complexity and a hint of sweetness—highly recommended for true takeout flavor.
• Sesame oil: Nutty, toasty essence comes through only at the end to perfume your stir-fry.
• Vegetable oil: Neutral and high-heat friendly, perfect for getting that quick sizzle in your wok or skillet.
• Salt and pepper: Adjustable to taste, they tie everything together and sharpen the finished flavors.
• Cooked rice: The classic companion, catching every last drop of that saucy stir-fry goodness.

How to Make Chinese Ground Beef and Cabbage Stir-Fry

Step 1: Prep Your Ingredients

Start by slicing your cabbage, mushrooms, and chopping green onions. Mince the garlic and ginger—having everything ready to go before you turn on the heat guarantees a smooth, quick stir-fry experience. This little bit of prep work pays off big time once things get sizzling.

Step 2: Build the Flavor Base

Heat the vegetable oil in a large skillet or wok over medium-high heat. Toss in the minced garlic and ginger to let them sizzle, stirring constantly for about 30 seconds. The fragrance should fill your kitchen and set the stage for the rich flavors to come—resist the urge to let them brown, as you want them just golden and aromatic.

Step 3: Brown the Beef

Add in the ground beef, breaking it apart with your spatula so it cooks evenly. Let it brown for 5 to 7 minutes, stirring as you go. You’ll notice the fat renders out and the meat begins to caramelize, which brings a whole level of savory umami to your Chinese Ground Beef and Cabbage Stir-Fry.

Step 4: Cook the Mushrooms

Now, stir in the sliced mushrooms and keep everything moving around your pan. Give them 3 to 4 minutes to soften up, release their moisture, and soak up some of those delicious beef drippings. This simple step adds depth and earthiness to the mix.

Step 5: Toss in the Cabbage

Add the sliced cabbage to the skillet. It may look like a mountain at first, but it’ll wilt quickly as you stir and toss. Watch the colors brighten, then soften—about 5 to 7 minutes is perfect for that ideal, tender-crisp texture.

Step 6: Season and Finish

Pour in the soy sauce, oyster sauce (if you’re using it), and sesame oil. Give everything a thorough mix and adjust the seasoning with salt and pepper to taste. Once everything is well combined and glossy, remove the stir-fry from the heat. Fold in your chopped green onions and take a moment to admire how vibrant and inviting your Chinese Ground Beef and Cabbage Stir-Fry looks!

How to Serve Chinese Ground Beef and Cabbage Stir-Fry

Garnishes

A shower of chopped green onions adds a fresh, peppery pop that plays so beautifully against the deep, savory backdrop of this stir-fry. If you’re feeling playful, a sprinkle of toasted sesame seeds or a few drops of chili oil can really make the colors (and flavors) sing.

Side Dishes

This dish is a superstar served over a simple bowl of fluffy white or jasmine rice, but it also pairs well with noodles or even cauliflower rice for a lighter spin. Steamed edamame, cucumber salad, or roasted broccoli round out the meal with extra crunch and color.

Creative Ways to Present

Transform your Chinese Ground Beef and Cabbage Stir-Fry into lettuce wraps for a fresh and interactive dinner, or spoon the mixture into halved bell peppers for a stunning and nutritious presentation. Leftover stir-fry makes a mouthwatering filling for savory hand pies or even as a topper for a big, crunchy salad the next day.

Make Ahead and Storage

Storing Leftovers

Let your stir-fry cool to room temperature before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days, making it an unbeatable choice for meal prep or next-day lunches that taste just as bright and delicious.

Freezing

For longer storage, freeze individual portions in airtight freezer bags or containers. Squeeze out as much air as possible to prevent freezer burn. Your Chinese Ground Beef and Cabbage Stir-Fry will stay tasty for up to 2 months, ready for busy nights when you want dinner in a flash.

Reheating

Warm leftovers gently in a skillet over medium heat, adding a splash of water if needed to loosen things up. The microwave also works for quick lunches—just heat in short bursts and stir in between to keep everything evenly hot and avoid overcooking.

FAQs

Can I use a different kind of meat for this stir-fry?

Absolutely! While ground beef is classic and delicious, ground pork, chicken, or even turkey work wonderfully here. The rest of the ingredients stay the same, so you can personalize your Chinese Ground Beef and Cabbage Stir-Fry to match what you have on hand.

What if I don’t have oyster sauce?

No worries at all—just leave it out, or stir in a teaspoon of hoisin sauce or a little extra soy sauce if you want more flavor complexity. The dish will still be fantastic without it, thanks to the ginger, garlic, and sesame oil.

Can I make this dish vegetarian?

Definitely! Swap the ground beef for a plant-based ground meat alternative, or use crumbled tofu for a tasty, vegetarian-friendly twist. Either way, the signature taste of the Chinese Ground Beef and Cabbage Stir-Fry style will shine through beautifully.

How do I make this gluten-free?

It’s easy—just be sure to use a gluten-free soy sauce or tamari, and double-check that your oyster sauce is gluten-free as well (or replace with a gluten-free alternative). Serve with a gluten-free side, and you’re good to go!

Can I add more vegetables?

Absolutely! Bell peppers, carrots, snap peas, or baby corn are wonderful additions that bring even more color and crunch to your Chinese Ground Beef and Cabbage Stir-Fry. Just slice them thin so they cook quickly in the skillet.

Final Thoughts

If you’re craving bold flavors with minimal effort, this Chinese Ground Beef and Cabbage Stir-Fry absolutely belongs in your weekly dinner rotation. It’s filling, fresh, and so easy to customize to your taste—give it a try and enjoy your own delicious version of this takeout favorite, right at home!

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