Chinese Beef Cabbage Stir-Fry (Print)

Tender beef, mushrooms, and fresh cabbage are tossed together in a super quick, crave-worthy Asian stir-fry.

# Ingredients:

→ Stir-Fry Base

01 - 1 tablespoon veggie oil
02 - 2 cm chunk of fresh ginger, chopped up small
03 - 2 garlic cloves, chopped up small
04 - 4 green onions, sliced (keep some aside for topping)
05 - 1 cup shiitake mushrooms, sliced up and without stems
06 - 4 cups cabbage, sliced thin
07 - 450 g beef mince (best if 80/20 fat blend)

→ Sauce

08 - Pinch of salt and some black pepper, to taste
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon oyster sauce (optional, but it's tasty)
11 - 3 tablespoons reduced-sodium soy sauce

→ Serving

12 - 4 cups hot steamed white rice or riced cauliflower
13 - More green onions for sprinkling on top

# Steps:

01 - Chop the cabbage thin, slice the mushrooms and get rid of stems, chop the garlic and ginger, slice up the onions and save a bit for the end. Once that's done, you're good to go.
02 - Pour the veggie oil in a big wok or deep pan and set the heat pretty high. Toss in the chopped garlic and ginger, keep it moving for around half a minute till it smells good (don’t let it get brown).
03 - Throw the ground beef in. Smash it up with your spatula and keep it moving for about 5 to 7 minutes till it’s nicely browned. If it looks greasy, you can get rid of some fat now.
04 - Toss in your sliced shiitakes. Stir things around for a few minutes till the mushrooms soften and pick up a little color.
05 - Pop in the cabbage and keep stirring, about 5 to 7 minutes. You want it droopy but still a bit crisp.
06 - Dump in soy sauce, oyster sauce (if you want), and the sesame oil. Give everything a good mix so it’s all coated, then add salt and pepper as you like.
07 - Turn off the burner and scatter in your green onions. Spoon everything over rice or cauliflower rice and throw those extra green onions on top if you want.

# Notes:

01 - Get all the veggies and flavor stuff prepped before you start since stir-frying goes super quick.
02 - Turning the heat way up keeps veggies crunchy and gets a nice crust on the beef.
03 - Got allergies? Use tamari for the soy sauce and make sure your oyster sauce is gluten-free if you need it.
04 - Leftovers? Stick them in a container in the fridge for 4 days, or you can freeze them for 3 months.

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