Name: Chinese Ground Beef and Cabbage Stir‑Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb ground beef; 4 cups green cabbage, sliced; 1 cup shiitake mushrooms (optional), sliced; 2–3 Tbsp oil (vegetable or sesame); 3 cloves garlic, minced; 1 Tbsp fresh ginger, grated; 3 Tbsp soy sauce; 1 Tbsp oyster sauce; 1 Tbsp rice vinegar; 1 tsp sugar; ½ tsp chili flakes (optional); Green onions, chopped (for garnish)

I’m excited to share this flavorful one‑pan stir‑fry featuring ground beef, crisp cabbage, and umami‑rich shiitake mushrooms in an easy, satisfying Chinese‑style sauce.

Why You’ll Love This Recipe

I love how quickly this stir‑fry comes together—just one pan, minimal cleanup, maximum flavor. The combination of savory beef, tender cabbage, and earthy mushrooms keeps things exciting, and the sauce ties everything together beautifully. It’s perfect for a busy weeknight when I want something delicious and fuss‑free.

ingredients

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

1 lb ground beef
4 cups green cabbage, sliced
1 cup shiitake mushrooms (optional), sliced
2–3 Tbsp oil (vegetable or sesame)
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
3 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp rice vinegar
1 tsp sugar
½ tsp chili flakes (optional)
Green onions, chopped (for garnish)

directions

Heat oil in a large wok or skillet over medium‑high heat.
Add garlic and ginger; sauté until fragrant, about 30 seconds.
Add ground beef and cook until browned, breaking it up into small pieces.
Stir in cabbage (and mushrooms if using); cook until cabbage begins to soften, about 5–7 minutes.
Pour in soy sauce, oyster sauce, rice vinegar, sugar, and chili flakes. Stir‑fry until everything is coated and the cabbage is tender‑crisp.
Taste and adjust seasoning. Garnish with green onions before serving.

Servings and timing

This recipe serves 4 people and takes about 25 minutes total:

Prep time: ~10 minutes
Cook time: ~15 minutes

Variations

Protein swaps: I substitute ground turkey when I’m out of beef.
Veggie additions: I often add sliced bell pepper, carrot, or even bok choy for extra color and nutrients.
Spice it up: For heat, I add more chili flakes or a drizzle of Sriracha.
Low‑carb twist: Serve over cauliflower rice or enjoy as is for a low‑carb meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently in a skillet over medium heat or microwave until heated through. If it seems dry, I add a splash of water or soy sauce to revive the sauce.

FAQs

1. What if I don’t have shiitake mushrooms?

I sometimes skip the mushrooms altogether or swap them with button or cremini. The dish still tastes great!

2. Can I make this gluten‑free?

Absolutely. I swap soy sauce for tamari or coconut aminos and ensure any oyster sauce is GF-certified.

3. How do I prevent the cabbage from becoming soggy?

I use medium‑high heat and avoid over‑stirring. Cooking just until it wilts keeps it crisp‑tender.

4. Can I prep this ahead of time?

Yes! I chop all veggies and mince garlic/ginger ahead, store in the fridge, then stir‑fry when I’m ready.

5. Can I freeze leftovers?

I generally don’t because cabbage gets watery when thawed. Eating within a few days is best for texture.

Conclusion

This Chinese ground beef and cabbage stir‑fry has become one of my go‑to recipes—it’s quick, hearty, and packs excellent flavor. I hope it becomes a staple in your kitchen, too! Let me know how you like it.