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Dig into this speedy Chinese Ground Beef and Cabbage Stir-Fry—it’s loaded with juicy beef, crunchy cabbage, and meaty shiitake mushrooms all tossed in a rich, savory sauce. Perfect after a packed day when you want bold takeout taste straight from your own kitchen. It’s quick, satisfying, but never heavy, and always gets gobbled up by everyone at my table.
I threw this together once with a fridge full of odds and ends on a slammed Tuesday, and my family begged for a repeat. Now it’s our all-star fake takeout for nights when nobody’s got the energy to order out.
Tasty Ingredients
- Cooked rice: Serve on top of fluffy rice or swap in cauliflower rice if you want things lighter
- Salt and pepper: Sprinkle on to suit your taste but keep the salty sauces in mind
- Sesame oil: Toasted is best—just a tiny splash at the end gives an awesome nutty kick
- Oyster sauce: Optional but brings a deep, savory oomph—try a few brands if you can
- Soy sauce: Grab the low sodium kind so you’re in charge of salt, or try tamari for a gluten-free spin
- Vegetable oil: Canola or sunflower are great for frying since they can handle the heat
- Garlic and ginger: Use the real stuff for an aromatic punch—skip powders this time
- Green onions: These add both a bright pop at the end and a mellow flavor inside
- Shiitake mushrooms: Go for firm, plump ones and skip anything dried out or soggy
- Green cabbage: Slice thin so it wilts quickly, and toss the tough core
- Ground beef: For best taste, an 80/20 mix is perfect—look for a fresh reddish color and check the date
Simple Steps to Make It
- Finish and Serve
- Turn off the stove and mix in most of those green onions. Scoop this hot mix onto your rice and shower with more onions on top for looks and crunch. Best eaten hot.
- Sauce It Up
- Pour in your soy sauce, oyster sauce (if you want), and a splash of sesame oil. Give everything a good toss, taste it, and add a pinch of salt and pepper if it needs it—just remember your sauces already bring some salt.
- Wilt the Cabbage
- Now add cabbage slices—keep stirring for five to seven minutes so it gets soft but still crisp. Don’t let it get soggy, leave some crunch.
- Cook the Mushrooms
- Drop in the sliced mushrooms, stirring around for about three or four minutes. Once they’re soft and look a little browned, you’re good—they’ll even soak up the beefy sauce left in the pan.
- Brown the Beef
- Next up, drop in the ground beef. Use your spatula to crumble it up while letting it get really browned—give it five to seven minutes. If there’s a lot of grease, pour some off now.
- Sauté Aromatics
- Throw in the minced ginger and garlic first, stirring quick for thirty seconds so nothing gets burnt. You want all that bold smell, not bitter burnt bits.
- Heat Your Pan
- Splash in the vegetable oil and heat your skillet or wok on medium-high. You’ll know it’s ready when a drop of water sizzles right away.
- Chop Everything Up
- Cut the cabbage into skinny strips, slice those mushrooms, mince your garlic and ginger, and chop green onions. Have it all ready to go—the cooking part is fast and you don’t want to be scrambling last minute.
Highlight
The best part is always those shiitake mushrooms. They’re chewy, super flavorful, and bring me back to childhood Sunday suppers. My mom used to slow cook them for hours—this stir fry gets that same feeling in just a half hour flat.
How To Store
Leftovers? Stick them in a sealed container and keep them in your fridge—good for four days. Want to freeze? Let cool first, then toss into freezer containers and stash for up to three months. Warm it up gently in a pan to keep everything crisp. Store the rice by itself so it’s not mushy when you serve.
Easy Swaps & Other Ideas
No beef? No problem—try ground turkey or chicken if you’d prefer, or use tofu for a meat-free version. Fresh shiitakes are classic here, but cremini or button mushrooms work great. Feel free to swap in bok choy or napa cabbage instead. Gluten-free? Tamari’s your friend, and double-check your oyster sauce—or ditch it. Crave a spicy kick? Mix in chili garlic sauce for some extra heat.
What To Eat It With
I usually go classic with some hot jasmine or short grain rice, but cauliflower rice or zucchini noodles keep it extra light and veggie-forward. For parties, set out lettuce leaves and let everyone fill their own wraps. Top your bowl with a soft fried egg for a serious treat, or ladle everything onto a pile of bouncy Asian noodles if you want something new.
The Story Behind It
Stir frying is a staple of Chinese kitchens—quick, high-heat cooking that locks in all that good veggie texture and color. Beef and cabbage stir fries pop up all over China, with each cook putting their own little twist—maybe a shot of vinegar or hot chili for zing. What I love most: It’s easy, flexible, and can be totally yours no matter what leftovers or fresh finds you’ve got.
Recipe FAQs
- → How do I keep cabbage crisp in stir-fry?
You want to use high heat and stir the cabbage all the time. Just let it cook a bit—don’t wait too long or it goes limp.
- → Can I substitute the ground beef with another protein?
Absolutely! You could try it with ground pork, chicken, turkey, or a plant-based crumble. Just taste as you go, since seasonings might need a tweak.
- → What oil is best for stir-frying?
Grab a neutral oil that can stand up to heat, like peanut, canola, or veggie oil. Sesame oil is awesome for flavor, but just mix it into the sauce, not for cooking.
- → How do I add more vegetables?
Throw in sliced carrots, bell peppers, broccoli, or snap peas. Add these when you put in the mushrooms so they cook evenly.
- → Is this dish gluten-free?
Yeah, just swap soy sauce for tamari and double-check other things like oyster sauce for gluten-free versions.
- → How should leftovers be stored?
Once it’s cooled off, drop it in a container you can seal. Keep in the fridge for 4 days or freeze for a few months.