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.)
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4 large cloves garlic, minced
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2 small knobs fresh ginger, grated
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1 lb ground beef
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1 tablespoon neutral oil (avocado or vegetable)
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4 large fresh shiitake mushroom caps, thinly sliced
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12 oz green or savoy cabbage, thinly sliced
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1 teaspoon coarse sea salt (divided)
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1 teaspoon cumin powder (divided), plus extra for serving
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1 teaspoon shiitake or chicken bouillon (optional)
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Splash of Shaoxing wine (or mirin/chicken stock)
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Drizzle of toasted sesame oil (for finishing)
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Optional garnish: Korean red pepper flakes (gochugaru)
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1 bulb scallion, diced
Sauce:
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1 tablespoon light soy sauce
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½ tablespoon dark soy sauce
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½ tablespoon Chinese black vinegar (or balsamic/rice vinegar)
directions
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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.
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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.
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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.
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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.
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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
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Servings: 6 servings
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Prep time: ~15 minutes
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Cook time: ~15 minutes
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Total time: ~30 minutes
Variations
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I sometimes swap ground beef for ground chicken or turkey.
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I like adding extra veggies like shredded carrots, bell peppers, or spinach.
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I use dried shiitakes when fresh aren't available—just rehydrate them first.
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To make it spicier, I add chili oil or more gochugaru.
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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
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
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.
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)
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.
Notes
- Use Napa cabbage for a quicker-cooking alternative.
- For a vegetarian version, use plant-based crumbles and omit bouillon.
- Add cornstarch slurry for a thicker sauce.
- Refrigerates well for 3–4 days; also freezer-friendly up to 2 months.
- Serve with steamed or cauliflower rice for a complete meal.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 260
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 50mg
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