This Chinese Ground Beef and Cabbage Stir-Fry is a perfect fusion of bold flavors and fresh ingredients. The umami-packed shiitake mushrooms, crisp cabbage, and tender ground beef come together with aromatic garlic, ginger, and a savory sauce, creating a quick and satisfying meal. Served over a bed of warm rice, every bite bursts with deliciousness.
Perfect for busy weeknights, this dish is a healthier alternative to takeout without compromising on taste. The balance of textures, from the hearty beef to the delicate crunch of cabbage, makes this meal a family favorite. Whether I enjoy it fresh off the stove or as leftovers the next day, it’s sure to be a crowd pleaser!
Why You’ll Love This Recipe
- Quick and Easy Preparation
One of the best things about this dish is how fast it comes together. With just a few ingredients and minimal prep work, I can have a delicious and nutritious meal ready in about 25 minutes. This makes it an ideal choice for those who need a quick dinner without sacrificing flavor or quality. - Budget-Friendly
Ground beef and cabbage are both affordable ingredients that stretch well in recipes. A little bit of each ingredient goes a long way, making this dish a great option for feeding a family without breaking the bank. - Nutrient-Packed Ingredients
Cabbage is a low-calorie, high-fiber vegetable that’s rich in vitamins C and K. Shiitake mushrooms contain antioxidants and immune-boosting properties, adding both flavor and health benefits to the dish. - Versatile and Customizable
This stir-fry is commonly served over steamed white rice, which helps to soak up the flavorful sauce and enhances the overall taste experience. However, for those looking for a lower-carb alternative, cauliflower rice or stir-fried zucchini noodles make excellent substitutes. - Flavorful and Satisfying
The rich umami taste from the soy sauce and oyster sauce enhances the beef, while the sesame oil adds a nutty depth. Freshly minced garlic and ginger infuse the dish with a warm, aromatic fragrance, making every bite more flavorful than the last.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 pound ground beef
- 4 cups green cabbage, sliced
- 1 cup shiitake mushrooms, sliced (or any preferred mushrooms)
- 4 green onions, chopped (plus additional for garnish)
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for cooking)
- Salt and pepper to taste
- Cooked rice (for serving)
Directions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until browned.
- Stir in the sliced mushrooms and cook for another 3-4 minutes until softened.
- Add the cabbage and stir until it wilts, about 5-7 more minutes.
- Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine. Season with salt and pepper to taste.
- Remove from heat and mix in chopped green onions.
- Serve hot over cooked rice, garnishing with extra green onions if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Add More Veggies: I like to add cubed sweet potatoes, red bell pepper, broccoli, or double up on any of the veggies listed.
- Give It a Kick: If I like a spicier stir fry, I add more crushed red pepper to the stir fry sauce. If I want it milder, I reduce the amount.
- Swap the Protein: I can always swap the ground beef for ground turkey or ground chicken.
Storage/Reheating
- Refrigerator: To save the leftovers of this ground beef stir fry, I store it in an airtight container in the fridge for up to 3-4 days.
- Freezer: I can freeze it for longer, up to a couple of weeks.
- Reheating: I reheat it in a skillet over medium heat until warmed through, or microwave it for 1-2 minutes, stirring halfway through.
FAQs
What can I use instead of oyster sauce?
I can try hoisin sauce, mushroom stir fry sauce, or a combo of soy sauce with a touch of sugar and Worcestershire sauce for a similar effect.
Can I make this stir fry in advance?
Yes, and it reheats beautifully. It's perfect for meal prep or next-day lunches.
What kind of cabbage is best for stir fry?
Green cabbage is the most common, but Napa adds a nice sweetness and tender texture. Savoy is also a good pick.
Is this recipe keto-friendly or low carb?
Definitely—especially when I serve it over cauliflower rice or on its own. I just check my sauce ingredients for hidden sugars.
Can I use coleslaw mix instead of cabbage?
Yes! I just make sure it doesn’t contain any added dressing. It’s a great shortcut and works perfectly for a quick stir fry.
Conclusion
This Chinese Ground Beef and Cabbage Stir Fry is one of those back-pocket recipes that never fails. It’s easy, flexible, affordable, and totally satisfying. Once I try it, I start thinking of all the ways to make it my own. I don't hesitate to experiment with new veggies, spices, or serving styles. I make this at least once a week in my kitchen—it’s a family favorite that even the picky eaters devour. I hope it becomes a staple in your home too!
Chinese Ground Beef and Cabbage Stir-Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Description
A quick and flavorful Chinese-inspired ground beef and cabbage stir-fry made with umami-rich mushrooms, aromatic garlic and ginger, and a savory soy-based sauce, perfect for a healthy and satisfying weeknight meal.
Ingredients
- 1 pound ground beef
- 4 cups green cabbage, sliced
- 1 cup shiitake mushrooms, sliced (or any preferred mushrooms)
- 4 green onions, chopped (plus additional for garnish)
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for cooking)
- Salt and pepper to taste
- Cooked rice (for serving)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until browned.
- Stir in the sliced mushrooms and cook for another 3-4 minutes until softened.
- Add the cabbage and stir until it wilts, about 5-7 more minutes.
- Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine. Season with salt and pepper to taste.
- Remove from heat and mix in chopped green onions.
- Serve hot over cooked rice, garnishing with extra green onions if desired.
Notes
- Substitute oyster sauce with hoisin or mushroom stir fry sauce.
- Use coleslaw mix for convenience.
- For low-carb, serve with cauliflower rice or eat without rice.
- Great for meal prep and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Leave a Reply