Chinese Ground Beef and Cabbage Stir Fry Ready in 25 Minutes
This Chinese ground beef and cabbage stir fry is quick, savory, and perfect for busy weeknights. Packed with bold flavors, it's a healthy and satisfying dinner in just 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
Slice cabbage thinly for even cooking. Leave some beef juice in the pan to enrich flavor. Add stock and starch to the sauce if you prefer extra liquid.