If you’re looking for a weeknight dinner that’s fast, flavorful, and hits all the right notes of comfort and nutrition, this Chinese Ground Beef and Cabbage Stir Fry is about to become your new go-to. I’m Chef Andrew, and I’m here to show you how to turn simple ingredients into a sizzling masterpiece straight from your wok to the table in under 30 minutes.
Table of Contents
This dish combines savory ground beef, crisp-tender cabbage, aromatic garlic and ginger, and a deliciously umami-rich sauce. The beauty of this stir fry lies in its balance. You get bold flavor, satisfying protein, and hearty vegetables all in one pan. Whether you’re feeding a hungry family or meal-prepping for the week, it checks every box.
Forget greasy takeout or bland steamed vegetables. This Chinese Ground Beef and Cabbage Stir Fry delivers bold flavors with minimal prep and cleanup. It’s naturally gluten-free if you opt for tamari or coconut aminos and flexible enough to welcome your favorite tweaks. Add mushrooms for earthiness, sprinkle some chili flakes for a kick, or keep it classic with green cabbage and scallions.
Let’s jump into this irresistible stir fry that’s not only easy to make but also satisfying enough to stand on its own with a bowl of hot rice.
Chinese Ground Beef and Cabbage Stir Fry Ready in 25 Minutes
Ingredients
Main Ingredients
- 0.8 oz garlic cloves minced, about 4 large
- 0.5 oz ginger grated, about 2 knobs
- 1 lb ground beef
- 1 tbsp avocado oil
- 4 oz fresh shiitake mushrooms thinly sliced, 4 large caps
- 12 oz green or savoy cabbage thinly sliced
- 1 tsp coarse sea salt divided
- 1 tsp cumin powder divided, plus more for serving
- 1 tsp shiitake mushroom bouillon or chicken bouillon, optional
- small splash of Chinese Shaoxing wine or gluten-free mirin or chicken stock
- toasted sesame oil for drizzling
- Korean red pepper flakes gochugaru, optional
- 1 bulb scallion diced
Sauce
- 1 tbsp light soy sauce or coconut aminos
- 0.5 tbsp dark soy sauce or coconut aminos
- 0.5 tbsp Chinese black vinegar or aged balsamic vinegar
Instructions
- Prepare garlic and ginger on a small plate. Slice shiitake mushrooms thinly.
- Quarter cabbage, remove core, and slice into thin strips. Separate layers by hand.
- Preheat a large wok over medium heat. Add oil, then sauté garlic and ginger for 5 seconds.
- Add ground beef. Increase heat to medium-high. Break into crumbles and cook for 5–6 minutes until most liquid evaporates.
- Season with half of the salt and cumin powder. Stir in shiitake mushrooms. Cook for 1 minute.
- Add cabbage. Stir fry for 2 minutes. Add remaining salt, cumin, bouillon, and sauce. Cook for 2 more minutes.
- Deglaze with a splash of cooking wine. Stir fry for 30 seconds and turn off heat.
- To serve: Transfer to plate. Sprinkle cumin, gochugaru, and drizzle sesame oil. Garnish with scallions. Serve hot with steamed rice.
Notes
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Why You’ll Love This Recipe “Chinese ground beef and cabbage stir fry”
This Chinese Ground Beef and Cabbage Stir Fry isn’t just another quick meal. It’s the kind of recipe that surprises you with how something so simple can taste so satisfying. Here’s why it’s bound to become a staple in your kitchen:
- Quick and Fuss-Free: From start to finish, dinner is ready in under 30 minutes using just one pan.
- Pantry-Friendly Ingredients: Made with everyday items like ground beef, soy sauce, and cabbage.
- Healthy and Wholesome: Packed with protein, fiber, and essential nutrients while keeping carbs low.
- Endlessly Customizable: Add mushrooms, swap beef for turkey, or mix in extra veggies to suit your taste.
- Perfect for Meal Prep: Stores beautifully and reheats like a dream, making lunch and dinner effortless.
- Family-Approved Flavor: The savory, slightly sweet sauce is mild enough for kids and flavorful enough for adults.
What sets this version apart? The balanced layering of seasonings, just the right amount of caramelization on the beef, and the clever use of ginger and garlic to build depth. Whether you’re new to Asian-style cooking or a seasoned home chef, this dish will hit that sweet spot between comfort and flavor. It’s the weeknight win you didn’t know you needed.
Ingredients Needed for Chinese ground beef and cabbage stir fry
Let’s break this flavorful dish into its essential components. Each element plays a key role in building layers of savory depth, umami, and texture.
For the Aromatics and Stir-Fry Base:
- 4 large garlic cloves, finely minced (about 0.8 oz)
- 2 small knobs of fresh ginger, peeled and grated (about 0.5 oz)
- 1 tablespoon avocado oil or any neutral cooking oil
- 1 pound ground beef (choose lean for less grease or fattier for extra flavor)
- 4 large shiitake mushrooms, sliced into thin strips (about 4 oz)
- 12 oz green or savoy cabbage, thinly sliced into ribbons
Seasonings and Boosters:
- 1 teaspoon coarse sea salt, divided
- 1 teaspoon ground cumin, divided (plus extra for final garnish)
- 1 teaspoon mushroom bouillon or chicken bouillon powder (optional for depth)
- A quick splash of Chinese shaoxing wine or mirin (or chicken stock if alcohol-free)
Finishing Touches:
- A drizzle of toasted sesame oil for nutty aroma
- Korean red pepper flakes (gochugaru), to taste (optional for gentle heat)
- 1 bulb of scallion, diced (reserve some for garnish)
For the Tangy-Savory Sauce:
- 1 tablespoon light soy sauce or coconut aminos
- ½ tablespoon dark soy sauce or coconut aminos for richness
- ½ tablespoon Chinese black vinegar or aged balsamic vinegar for tang
These ingredients together create a stir-fry that’s aromatic, hearty, slightly tangy, and deeply satisfying.
How to Make Chinese Ground Beef and Cabbage Stir Fry
Follow these detailed steps to build a comforting stir-fry bursting with flavor and texture. From prepping aromatics to the final drizzle, each stage builds depth and balance.
1. Prep Your Veggies and Aromatics
Start by mincing the garlic and grating the ginger. Set them aside on a small plate. Slice the shiitake mushrooms into thin strips. For the cabbage, quarter it, remove the core, then slice each quarter into ribbons slightly thinner than ¼ inch. Gently separate the layers using your hands for faster, even cooking.
2. Sauté Aromatics and Beef
Heat a large wok or deep skillet over medium heat. Once warm, add the avocado oil. Immediately add garlic and ginger, stirring for about 5 seconds until fragrant. Quickly add in the ground beef. Use a wooden spatula to break it apart into small crumbles. Sauté for 5 to 6 minutes, allowing most of the liquid to evaporate while retaining a bit of moisture.
3. Add Mushrooms and Season
Stir in the sliced shiitake mushrooms. Sprinkle with half of the sea salt and half of the cumin powder. Stir-fry for 1 additional minute until the mushrooms begin to soften.
4. Incorporate Cabbage and Sauce
Add in the sliced cabbage. Toss well to coat it with the beef mixture. Cook for 2 minutes, stirring often. Season with the remaining salt and cumin. Sprinkle in the mushroom bouillon if using. Pour in the soy sauce, dark soy sauce, and vinegar. Continue stir-frying for 2 more minutes to let the cabbage wilt and the flavors blend.
5. Deglaze and Finish
Add a quick splash of Chinese cooking wine (or mirin or chicken stock). Stir for another 30 seconds to deglaze the pan and lift any caramelized bits. Turn off the heat.
6. Plate and Garnish
Transfer the stir-fry to a large serving plate. Garnish with scallions. For extra flair, sprinkle with gochugaru, a touch more cumin, and a drizzle of toasted sesame oil.
Serve hot with steamed rice or a grain of your choice.
Serving and Storage Tips of Chinese ground beef and cabbage stir fry
Serving Suggestions of Chinese ground beef and cabbage stir fry:
- Serve the stir-fry hot over a bed of freshly steamed white jasmine rice, brown rice, or even cauliflower rice for a low-carb twist.
- For a balanced meal, pair it with a quick cucumber salad or lightly pickled carrots on the side.
- Add a sunny-side-up egg on top to turn it into a hearty rice bowl perfect for brunch or dinner.
- Garnish with chopped scallions, a dash of red pepper flakes, or toasted sesame seeds for an extra layer of texture and flavor.
Storage Instructions of Chinese ground beef and cabbage stir fry:
- Refrigeration: Let the stir-fry cool completely before storing. Transfer to an airtight container and keep in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium heat with a splash of water to loosen the sauce, or use the microwave in 30-second intervals until hot.
- Not Freezer-Friendly: Due to the cabbage’s delicate texture and high water content, freezing is not recommended. The dish is best enjoyed fresh or within a couple of days.
Helpful Notes of Chinese ground beef and cabbage stir fry
- Choose the Right Cabbage
Green or savoy cabbage both work beautifully for this recipe. Slice them thinly so they cook quickly and evenly without losing their crunch. - Control the Moisture
Avoid overcooking the beef completely dry. Leaving a bit of juice in the pan helps the cabbage cook down with more flavor and keeps the stir-fry from becoming dry. - Adjust the Spice
If you’re spice-sensitive, skip the Korean red pepper flakes or use a milder chili powder. On the other hand, spice lovers can add an extra pinch of gochugaru or a drizzle of chili oil. - Add Extra Protein or Fiber
Feel free to mix in tofu cubes, edamame, or even scrambled egg for an extra boost of protein. For added fiber, stir in a handful of shredded carrots or bean sprouts. - Make it Saucier
Prefer more sauce? Stir 2 to 3 tablespoons of chicken stock with half a teaspoon of cornstarch and add it during the final minute of stir-frying. - Presentation Tip
Serve in a wide shallow bowl and top with scallions, sesame seeds, and a few flakes of chili for a beautiful, restaurant-style finish.
Conclusion of Chinese ground beef and cabbage stir fry
If you’re on the hunt for a fast, flavorful dinner that checks all the boxes, this Chinese Ground Beef and Cabbage Stir Fry is your new go-to. It’s satisfying, affordable, and loaded with savory depth from the garlic, ginger, and umami-rich sauce. Every bite offers a perfect balance of tender beef, crisp cabbage, and that bold, punchy flavor that keeps you coming back for more.
What makes this dish truly special is its versatility. Whether you’re feeding a hungry family on a busy weeknight or meal prepping lunches for the week, it delivers on both taste and convenience. It’s also incredibly easy to customize with your favorite veggies, level of heat, or even a different protein if desired. Plus, cleanup is a breeze.
As Chef Andrew, I can confidently say that this stir fry is a staple you’ll come back to again and again. It’s one of those humble yet powerful recipes that proves simple ingredients can create something exceptional when paired just right.
If you tried this recipe and loved it, I’d be thrilled to hear your thoughts. Please leave a comment below with your rating. It helps others discover this recipe and lets me know what you enjoyed most.
Did you try your own spin? Maybe added mushrooms, swapped the meat, or turned up the heat? Let us know below. And don’t forget to share your delicious plate on Pinterest or Facebook and tag us—we love seeing your kitchen creations!
Frequently Asked Questions of Chinese ground beef and cabbage stir fry
What is Chinese cabbage used for?
Chinese cabbage is commonly used in stir-fries, soups, dumplings, and even fermented dishes like kimchi. It’s mild, slightly sweet, and absorbs flavors beautifully, making it a versatile vegetable in Asian cuisine.
Do you need to boil cabbage before stir frying?
No, you don’t need to boil cabbage before stir frying. Thinly slicing the cabbage ensures it cooks quickly and evenly in the pan. Boiling would actually make it lose its crisp texture.
How do you stir fry beef and cabbage?
Start by sautéing aromatics like garlic and ginger, then brown the ground beef until almost all the moisture is gone. Add sliced shiitake and cabbage, season, pour in the sauce, and stir fry everything together until well combined and tender-crisp.
What seasoning is good for ground beef and cabbage?
Classic Asian seasonings work best, including soy sauce, garlic, ginger, cumin, sesame oil, and a touch of vinegar. You can add chili flakes (gochugaru) or black vinegar for extra flavor depth.
Is Chinese cabbage good for health?
Yes, Chinese cabbage is low in calories and packed with nutrients like vitamin C, fiber, and antioxidants. It’s a great addition to meals for boosting nutrition without adding heaviness.
Does Chinese cabbage need to be cooked?
Not necessarily. While it’s delicious stir fried, Chinese cabbage can also be enjoyed raw in slaws and salads. Cooking softens its texture and enhances its sweetness, especially in warm dishes like stir fry.