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 tsp salt and ½ tsp 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: 1/6 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
