Name: Chinese Ground Beef and Cabbage Stir-Fry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
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

Jump to Recipe

If you’re looking for a meal that’s lightning-fast, incredibly satisfying, and big on flavor, this Chinese Ground Beef and Cabbage Stir-Fry is pure weeknight gold. Imagine tender ground beef mingling with crisp cabbage and juicy mushrooms, all enveloped in a savory soy and sesame sauce, with plenty of ginger and garlic to keep each bite lively. It’s the kind of dish you keep coming back for — effortless, vibrant, and the perfect balance of hearty and healthy. Whether you’re feeding a crowd or just want a deeply comforting meal in a hurry, this stir-fry delivers every time.

Chinese Ground Beef and Cabbage Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

What I love most about Chinese Ground Beef and Cabbage Stir-Fry is how it relies on fresh, simple ingredients, each one bringing something unique to the table. These pantry staples and farmstand veggies join forces for a rainbow of texture and taste.

Ground beef: Use lean ground beef for richness and hearty flavor; it cooks quickly and soaks up all the delicious sauce.
Green cabbage, sliced: Crisp and naturally sweet, it mellows and absorbs every drop of sauce.
Shiitake mushrooms (or any preferred mushrooms): Earthy, meaty mushrooms add umami depth and a satisfying chew.
Green onions, chopped: They lend brightness and a pop of color, both in the stir-fry and as a fresh garnish.
Garlic, minced: Essential for its bold aroma and savory kick — don’t skimp!
Ginger, minced: Sharp and spicy ginger cuts through the richness of the beef for perfect balance.
Soy sauce: The backbone of the sauce, lending salt and deep savory notes.
Oyster sauce (optional): Adds that glossy, restaurant-style finish if you want extra savor.
Sesame oil: Just a splash gives luxurious aroma and toasty flavor.
Vegetable oil: Perfect for stir-frying, letting every ingredient sizzle without adding flavor of its own.
Salt and pepper: For seasoning to taste; adjust at the end so you don’t overdo it with the salty sauces.
Cooked rice: The ultimate base to catch every bit of savory sauce and beefy goodness.

How to Make Chinese Ground Beef and Cabbage Stir-Fry

Step 1: Fire Up the Wok

Start by heating the vegetable oil in a large skillet or wok over medium-high heat. This is the key moment for a perfect stir-fry: you want your pan hot enough to give all those veggies and beef a quick, flavorful sear, but not so hot that anything burns before you’re ready.

Step 2: Sauté the Aromatics

Add the minced garlic and ginger to the shimmering oil. Stir them briskly for about 30 seconds, just until the air in your kitchen is infused with that unmistakable, heady aroma. This fast stir-fry technique wakes up your senses and builds the flavor foundation for the whole dish.

Step 3: Brown the Ground Beef

Now, add in the ground beef. With your spatula, break it apart and keep it moving. Cook for 5 to 7 minutes, until it’s deeply browned and starting to get those yummy crispy edges. Browning releases so much flavor, so don’t rush this step!

Step 4: Add Mushrooms and Sauté

Toss in the mushrooms and keep stirring. They’ll release a bit of their moisture and take on a slightly golden hue as they soak up all the garlicky, gingery goodness. Three to four minutes here is just right for a tender bite.

Step 5: Wilt the Cabbage

Add the sliced cabbage in one big heap and use tongs or a spatula to toss it through the beef mixture. It will look like a lot at first, but trust the process — after about 5 to 7 minutes, the cabbage wilts perfectly, softening and soaking up those savory juices.

Step 6: Finish with Sauces and Seasoning

Drizzle in the soy sauce, oyster sauce (if you’ve got it), and a splash of sesame oil. Give it all a big stir, making sure every strand of cabbage and bite of beef is glossed with flavor. Season with salt and pepper to taste — but remember, the sauces add saltiness too!

Step 7: Add Green Onions and Serve

Remove from the heat and fold in the chopped green onions for a final burst of freshness. Your Chinese Ground Beef and Cabbage Stir-Fry is ready to serve, piping hot over a generous bowl of fluffy rice.

How to Serve Chinese Ground Beef and Cabbage Stir-Fry

Garnishes

A sprinkle of extra chopped green onions is the traditional finishing touch — they add gentle bite and a burst of green. For extra flair, try toasted sesame seeds or a little drizzle of chili oil. A handful of fresh cilantro also brightens things up beautifully.

Side Dishes

This dish is a natural partner for hot steamed rice, but don’t stop there! Try pairing it with sautéed snap peas, a simple cucumber salad, or quick pickled vegetables to add crunch and freshness alongside the Chinese Ground Beef and Cabbage Stir-Fry.

Creative Ways to Present

Want to wow your guests or shake up a weeknight? Serve the stir-fry family-style on a big platter, or try spooning it into lettuce cups for a fun, handheld twist. You can even use it as a hearty topping for noodles or tuck it into steamed bao buns!

Make Ahead and Storage

Storing Leftovers

Any leftovers of Chinese Ground Beef and Cabbage Stir-Fry store wonderfully. Allow the dish to cool completely, then transfer it to airtight containers and keep it in the fridge for up to 3 days. The flavors deepen as it sits, making for an even tastier next-day meal.

Freezing

If you want to freeze, portion the cooled stir-fry into freezer-safe containers or bags. It will keep well for up to 2 months. Just be sure to thaw in the refrigerator overnight before reheating to preserve the best texture of the beef and cabbage.

Reheating

For best results, reheat Chinese Ground Beef and Cabbage Stir-Fry in a skillet over medium heat until warmed through, adding a splash of water if needed to loosen up the sauce. You can also microwave it in short bursts, stirring frequently so it heats evenly.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken both work beautifully and keep the stir-fry lighter. Just keep an eye on the cooking time since these meats can cook a bit faster than beef.

What if I don’t have oyster sauce?

No worries. The oyster sauce adds a touch of sweetness and depth, but your Chinese Ground Beef and Cabbage Stir-Fry will still taste fantastic without it. You can try a splash of hoisin or a pinch of sugar if you’d like to mimic the flavor.

Is this dish gluten-free?

As written, the stir-fry uses regular soy sauce and (optionally) oyster sauce, both of which contain gluten. Use tamari or a certified gluten-free soy sauce, and look for a gluten-free oyster sauce (or omit it) to make the recipe completely gluten-free.

Can I add other vegetables?

Of course! Feel free to add bell peppers, carrots, snap peas, or any veggies you love. Stir-fry is wonderfully flexible, and Chinese Ground Beef and Cabbage Stir-Fry shines with any seasonal vegetables you have on hand.

How spicy is this dish?

As written, it’s mild and super family-friendly. Spice lovers can add a spoonful of chili garlic sauce or some sliced fresh chilies along with the garlic and ginger for a fiery kick.

Final Thoughts

If you’re in the mood for something hearty yet fresh, I can’t recommend this Chinese Ground Beef and Cabbage Stir-Fry enough. It’s a go-to recipe that never disappoints: easy to prep, endlessly adaptable, and packed with comforting flavors. Give it a try — I have a hunch it’ll become a new favorite in your own kitchen!

Chinese Ground Beef and Cabbage Stir-Fry Recipe

★★★★★

5.2 from 22 reviews

Author: anna
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Chinese Ground Beef and Cabbage Stir-Fry is a quick and flavorful dish that is perfect for a weeknight dinner. The combination of savory ground beef, crunchy cabbage, and umami-rich mushrooms makes for a satisfying and comforting meal.

Instructions

Heat vegetable oil: In a large skillet or wok over medium-high heat.
Add garlic and ginger: Sauté for about 30 seconds until fragrant.
Cook ground beef: Break it apart with a spatula and cook for 5-7 minutes until browned.
Stir in mushrooms: Cook for another 3-4 minutes until softened.
Add cabbage: Stir until wilted, about 5-7 minutes.
Season and finish: Pour in soy sauce, oyster sauce, and sesame oil. Season with salt and pepper. Remove from heat and mix in green onions.
Serve: Hot over cooked rice, garnished with extra green onions if desired.

Notes

You can customize this stir-fry with your favorite vegetables like bell peppers, carrots, or snow peas.
Feel free to adjust the seasonings to suit your taste preferences.
This dish pairs well with a side of steamed broccoli or a light cucumber salad.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Chinese