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This Chinese ground beef and cabbage stir fry is my favorite answer for a weeknight dinner that feels healthy and bold. Packed with savory beef juicy cabbage and earthy shiitake mushrooms all tossed in a quick tangy sauce it is the kind of meal that disappears fast and never lets you down on flavor.
I started making this for my husband the year we first moved to a tiny apartment and needed dishes using just one pan. Now it is a signature in our family whenever friends show up unexpectedly or I am craving something both hearty and easy.
Ingredients
- Garlic cloves: fresh garlic is key for deep aroma look for firm heavy bulbs with tight skin
- Fresh ginger: adds bright spicy notes pick ginger that feels weighty and taut
- Ground beef: brings hearty meatiness make sure it is bright red and not too lean for juiciness
- Avocado oil: high smoke point perfect for stir frying and a clean flavor
- Fresh shiitake mushrooms: adds richness and umami go for mushrooms with intact gills and avoid any that look slimy
- Green cabbage or savoy cabbage: for crunch look for compact heads with crisp leaves
- Coarse sea salt: helps unlock natural vegetable sweetness use a pure flaky variety for best results
- Cumin powder: gives unexpected warmth freshly ground is most fragrant
- Shiitake mushroom bouillon or chicken bouillon: an optional boost if you crave extra savoriness
- Chinese shaoxing wine or Taiwanese michu or mirin or chicken stock: adds subtle complexity choose a wine specifically for cooking or a gluten free mirin for a sweeter note
- Toasted sesame oil: a finishing drizzle for nutty depth and aroma
- Korean red pepper flakes: also called gochugaru optional for gentle heat and color
- Scallion: for brightness fresh green parts are best for garnish
- Light soy sauce or coconut aminos: salty base for the sauce opt for a low sodium brand
- Dark soy sauce or coconut aminos: coats beef in a savory rich glaze
- Chinese black vinegar or aged balsamic vinegar: gives tang and balances the fattiness look for dark glossy bottles
Instructions
- Prep Aromatics:
- Mince garlic and grate ginger place both on a small plate for easy reach. Shiitake should be trimmed and sliced thinly to create even strips for the wok.
- Slice the Cabbage:
- Quarter your cabbage remove the core then slice each wedge into ribbons less than a quarter inch wide. If any ribs are thick cut even thinner so they soften quickly. Gently separate layers by hand for easy stir frying.
- Preheat and Sauté:
- Put a large wok or deep skillet on medium heat until you feel it warm when holding your palm above. Add avocado oil then toss in garlic and ginger. Stir constantly for just 5 seconds so they do not burn but their fragrance blooms.
- Brown the Beef:
- Add ground beef breaking it up with a wooden spoon. Raise heat to medium high. Sauté and stir constantly until most of the beef is browned and liquid has partly evaporated but the mixture is not dry. This takes 5 to 6 minutes.
- Season and Add Mushrooms:
- Sprinkle half the salt and half the cumin powder. Stir in sliced shiitake and keep stir frying for 1 minute to wilt the mushrooms and deepen that umami flavor.
- Stir Fry Cabbage:
- Add all the cabbage and continue stirring for 2 minutes. Pour in the rest of the salt and cumin then the mushroom bouillon if using.
- Sauce and Deglaze:
- Mix together the light soy sauce, dark soy sauce, and vinegar in a bowl. Pour this sauce into the wok. Stir fry everything for 2 more minutes so cabbage picks up the sauce. Splash in a bit of cooking wine and quickly scrape up any tasty bits from the bottom. Stir fry just 30 seconds then turn off the heat.
- Finish and Serve:
- Pile everything onto a large platter. Dust with a little extra cumin and gochugaru if you like. Drizzle toasted sesame oil over and scatter scallions on top. Serve right away with plenty of steamed rice.
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I have a serious love for Chinese black vinegar in this dish. It lifts all the beefy richness and makes the sauce sing. This stir fry always reminds me of making quick dinners for my brother after a long day when we wanted real flavor but very little cleanup.
Storage Tips
This dish is a champion for leftovers. Place cooled stir fry in an airtight container and store in the refrigerator for up to three days. To reheat simply microwave or toss back in a pan with a splash of water to revive its juiciness. If you plan to freeze let it cool fully before storing in freezer bags and use within one month for best taste.
Ingredient Substitutions
Ground turkey or chicken works well instead of ground beef just make sure to not overcook them or they dry out. If you cannot find shiitake mushrooms try cremini or even thinly sliced portobello. Coconut aminos stand in nicely for anyone avoiding soy sauces and a splash of apple cider vinegar will provide brightness if you do not have Chinese black vinegar.
Serving Suggestions
This stir fry shines atop steamed jasmine rice or nutty brown rice. Sometimes I tuck it into lettuce cups for a lighter meal that feels like restaurant takeout. My husband really likes a soft fried egg on top for an added boost of protein and richness.
Cultural and Historical Context
Chinese stir fries like this are designed to make the most out of small amounts of meat and lots of fresh vegetables. In my family this quick blend of beef and cabbage pulls inspiration from both northern Chinese homestyle cooking and the budget friendly one wok dinners I watched my aunt whip up. The layers of flavor from browning and fast sauteing come straight from classic stir fry technique.
Seasonal Adaptations
Swap green cabbage for napa cabbage or thinly sliced bok choy in spring. Toss in a handful of snow peas or julienned carrots when in season. Top with plenty of fresh herbs like cilantro or Thai basil in summer.
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This dish is quick enough for busy nights and lets you flex with whatever ingredients you have. Enjoy a healthy takeout style meal any night of the week.
Frequently Asked Questions
- → Can I substitute the cabbage with another vegetable?
Yes, napa cabbage or even bok choy work well; just slice them thin for even cooking.
- → What type of ground beef is best?
Use lean or regular ground beef based on your preference. Extra fat adds richness but can be drained if desired.
- → Is it necessary to use shiitake mushrooms?
Shiitake adds unique flavor, but regular mushrooms or omit them if unavailable. Adjust seasonings accordingly.
- → Which soy sauce should I choose?
Light soy offers saltiness and color, while dark soy deepens the flavor and appearance. You can use coconut aminos if soy-free.
- → How spicy is this dish?
The spice is moderate and optionally enhanced with gochugaru flakes. Adjust quantity to taste or omit entirely.