Name: Chinese Ground Beef and Cabbage Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 4 large cloves garlic, minced; 2 small knobs fresh ginger, grated; 1 lb ground beef (90/10 preferred); 1 tbsp neutral oil (avocado or vegetable); 4 large fresh shiitake mushroom caps, thinly sliced; 12 oz green or savoy cabbage, thinly sliced; 1 tsp coarse sea salt (divided); 1 tsp cumin powder (divided), plus extra for serving; 1 tsp shiitake or chicken bouillon (optional); Splash of Shaoxing wine (or mirin/chicken stock); Drizzle of toasted sesame oil (for finishing); Optional garnish: Korean red pepper flakes (gochugaru); 1 bulb scallion, diced; 1 tbsp light soy sauce; ½ tbsp dark soy sauce; ½ tbsp Chinese black vinegar (or balsamic/rice vinegar)

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I discovered this Chinese-style ground beef and cabbage stir-fry and absolutely loved how fast, flavorful, and satisfying it is. In under 30 minutes, I get a hearty, umami-rich dish with crisp-tender cabbage and juicy beef.

Why You’ll Love This Recipe

I love one-pan meals, and this one delivers big on flavor with minimal effort. I adore how the cumin, garlic, and ginger elevate simple ground beef, while cabbage adds texture without weighing it down. It’s budget-friendly, low-carb, and comes together in around 30 minutes—perfect for weeknight dinners when I don’t want to order takeout.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large cloves garlic, minced
2 small knobs fresh ginger, grated
1 lb ground beef
1 tablespoon neutral oil (avocado or vegetable)
4 large fresh shiitake mushroom caps, thinly sliced
12 oz green or savoy cabbage, thinly sliced
1 teaspoon coarse sea salt (divided)
1 teaspoon cumin powder (divided), plus extra for serving
1 teaspoon shiitake or chicken bouillon (optional)
Splash of Shaoxing wine (or mirin/chicken stock)
Drizzle of toasted sesame oil (for finishing)
Optional garnish: Korean red pepper flakes (gochugaru)
1 bulb scallion, diced

Sauce:

1 tablespoon light soy sauce
½ tablespoon dark soy sauce
½ tablespoon Chinese black vinegar (or balsamic/rice vinegar)

directions

I prepare the garlic, ginger, and shiitakes. I quarter the cabbage, remove the core, and slice it into thin strips, then separate them by hand.
I heat a large wok or skillet over medium-high. I add oil, then garlic and ginger—sautéing for 5 seconds before adding the beef.
I increase the heat to medium-high. I break the beef into small pieces and brown it for about 5–6 minutes, leaving some moisture for flavor. I season with ½ teaspoon salt and ½ teaspoon cumin. Then I add mushrooms and cook for 1 minute.
I add the cabbage and stir-fry for 2 minutes. I add the remaining salt, cumin, bouillon, and sauce. I stir-fry for 2 more minutes, then splash in the wine and cook for another 30 seconds. I turn off the heat.
I transfer everything to a serving plate. I sprinkle extra cumin and gochugaru, drizzle sesame oil, and garnish with scallions. I like serving it hot over steamed rice or cauliflower rice.

Servings and timing

Servings: 6 servings
Prep time: ~15 minutes
Cook time: ~15 minutes
Total time: ~30 minutes

Variations

I sometimes swap ground beef for ground chicken or turkey.
I like adding extra veggies like shredded carrots, bell peppers, or spinach.
I use dried shiitakes when fresh aren't available—just rehydrate them first.
To make it spicier, I add chili oil or more gochugaru.
For a vegetarian version, I use plant-based crumbles, omit the bouillon, and replace soy sauce with mushroom sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for 3–4 days. For reheating, I use a skillet or microwave and add a splash of water or broth to refresh it. It also freezes well for up to 2 months—I thaw overnight in the fridge and reheat as usual.

FAQs

Can I substitute Napa cabbage?

Yes, I often use Napa cabbage instead. It cooks faster, so I reduce stir-fry time slightly.

Is this dish keto-friendly?

Yes, this stir-fry is low in carbs. I skip any added sugar and sometimes serve it over cauliflower rice.

Can I prep veggies ahead?

Absolutely. I slice the cabbage and mushrooms a day in advance and keep them in the fridge to save time.

How do I make the sauce thicker?

I mix 1 teaspoon of cornstarch with 2 tablespoon of water and add it to the sauce during cooking. It gives the dish a nice glossy finish.

What if I run out of Shaoxing wine?

No problem. I substitute it with mirin, chicken stock, or even water—it still turns out delicious.

Conclusion

I make this stir-fry at least once a week—it’s easy, flexible, and always hits the spot. It’s packed with flavor, quick to prepare, and makes a great go-to dish for busy nights. I hope it becomes one of your favorites too.

Chinese Ground Beef and Cabbage Stir-Fry

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese

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Description

This Chinese-style ground beef and cabbage stir-fry is a quick, flavorful, and satisfying one-pan meal. With bold flavors from garlic, ginger, and cumin, it's a low-carb, budget-friendly option that comes together in under 30 minutes.

Instructions

Prepare the garlic, ginger, and shiitakes. Quarter the cabbage, remove the core, and slice into thin strips. Separate the cabbage by hand.
Heat a large wok or skillet over medium-high heat. Add oil, then garlic and ginger—sauté for 5 seconds before adding the beef.
Increase heat to medium-high. Break beef into small pieces and brown for 5–6 minutes. Leave some moisture for flavor. Season with ½ teaspoon salt and ½ teaspoon cumin. Add mushrooms and cook for 1 minute.
Add cabbage and stir-fry for 2 minutes. Add remaining salt, cumin, bouillon, and sauce. Stir-fry for 2 more minutes, then add a splash of wine and cook for 30 seconds. Turn off heat.
Transfer to a serving plate. Sprinkle cumin and gochugaru, drizzle sesame oil, and garnish with scallions. Serve hot—delicious over steamed rice or cauliflower rice.