This Chinese Ground Beef and Cabbage Stir-Fry melds bold flavors with umami twists. Tender ground beef teams with crisp cabbage and shiitake mushrooms, enhanced by aromatic ginger and garlic. A blend of soy and hoisin sauces creates an enticing, balanced dish that is quick to make and sure to satisfy any craving.
I’ve always been into recipes that blend bold flavors with nourishing ingredients, and this Chinese Ground Beef and Cabbage Stir really hit the spot for me. I start with 1 lb ground beef and mix it with 4 cups shredded cabbage and 8 oz sliced shiitake mushrooms.
Adding a medium thinly sliced onion, 3 cloves minced garlic and a tbsp of grated fresh ginger ups the flavor in a big way. I then season everything with 2 tbsp soy sauce, a tbsp of hoisin sauce and a tbsp of rice vinegar, finishing with a tsp of sesame oil and a pinch of crushed red pepper flakes.
Its a dish that not only offers a delicious twist like you might see in a classic cabbage stir fry but also provides a good balance of protein and veggies. The nutrients from the cabbage and ginger really add to its wholesome value, making it a perfect quick meal for any day.
Why I Like this Recipe
I love this recipe because it gives me the perfect mix of meat and veggies that really fills me up, and the sauce totally packs a flavor punch that isn’t too heavy.
I really appreciate how simple it is to whip together even on busy weeknights, but it still feels really special when I plate it up.
I like how the crunchy cabbage and tender mushrooms create this awesome texture contrast and makes every bite interesting.
Most of all, I enjoy how quickly the ingredients come together which means I can enjoy a hearty, tasty meal without spending hours in the kitchen.
Ingredients
- Ground Beef: loaded with protein and flavor its a hearty, satisfying base.
- Cabbage: full of fiber and vitamins, adds crunch and a fresh feel.
- Shiitake Mushrooms: bring deep umami and offer antioxidants plus a bit of fiber.
- Onion: gives mild natural sweetness and an aromatic boost for the dish.
- Garlic: delivers a punch of flavor and benefits with natural vitamins.
- Ginger: adds a mild spicy kick and fights inflammation which helps digestion.
- Soy Sauce: imparts a salty umami punch that deepens and balances all flavors.
- Hoisin Sauce: brings a subtle sweet tang that elevates the entire stir fry dish.
Ingredient Quantities
- 1 lb ground beef
- 4 cups shredded cabbage
- 8 oz shiitake mushrooms, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes
- Salt and pepper, to taste
- 2 tbsp vegetable oil
How to Make this
1. Mix the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes in a little bowl and set aside.
2. Heat a tablespoon of vegetable oil in a large pan over medium-high heat, then add the ground beef. Season with salt and pepper and cook it until it turns brown and breaks up, about 5 minutes. Remove the beef from the pan and set it aside.
3. In the same pan, add the rest of the vegetable oil and toss in the sliced onion. Cook for about 3 minutes until its softened.
4. Add the minced garlic and grated ginger to the onions and stir for about 1 minute, careful not to burn them.
5. Toss in the sliced shiitake mushrooms and stir, letting them cook down and become tender for another 3 or 4 minutes.
6. Now add the shredded cabbage and stir it all together until the cabbage just begins to wilt, which should take around 3 to 4 minutes.
7. Return the browned beef to the pan and mix it in well with the veggies.
8. Pour the sauce mixture over everything and stir it so that every piece is coated.
9. Let the stir fry cook for another 2 minutes so the sauce can blend together with the beef and veggies.
10. Taste and add extra salt or pepper if needed. Serve warm with your favorite rice or noodles.
Equipment Needed
1. Small bowl – to mix together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes
2. Large pan – a skillet for browning the beef and stir frying the vegetables
3. Measuring spoons – to accurately portion out your sauces and seasonings
4. Cutting board – for safely slicing the cabbage, mushrooms, onion, garlic, and ginger
5. Sharp knife – to cut all the veggies and grate the fresh ginger
6. Grater – if you prefer grating the ginger rather than chopping it
7. Spatula – to stir and mix the ingredients throughout cooking
FAQ
Chinese Ground Beef And Cabbage Stir Recipe Substitutions and Variations
- For the ground beef, you can use ground turkey or pork if you want a lighter or different flavor.
- If you don’t have shredded cabbage, napa cabbage or even chopped kale works pretty well.
- Instead of shiitake mushrooms, you can substitute with button mushrooms, they still give a great earthy taste.
- If you are out of soy sauce, a bit of tamari is a good gluten-free alternative too.
Pro Tips
1. When browning the beef, make sure you don’t overcrowd the pan or it might steam instead of get that nice sear. This helps the meat develop extra flavor.
2. Stirring in the garlic and ginger only for about a minute is key. Leaving them in too long can end up with a bitter taste so keep an eye on them.
3. For best texture, add the cabbage just until it wilts slightly. Overcooking it can make it mushy and lose its crunch.
4. After you pour in the sauce, let it simmer for a couple minutes so that all the flavors blend together really well. Give it a taste and adjust the seasonings if needed.
Chinese Ground Beef And Cabbage Stir Recipe
My favorite Chinese Ground Beef And Cabbage Stir Recipe
Equipment Needed:
1. Small bowl – to mix together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes
2. Large pan – a skillet for browning the beef and stir frying the vegetables
3. Measuring spoons – to accurately portion out your sauces and seasonings
4. Cutting board – for safely slicing the cabbage, mushrooms, onion, garlic, and ginger
5. Sharp knife – to cut all the veggies and grate the fresh ginger
6. Grater – if you prefer grating the ginger rather than chopping it
7. Spatula – to stir and mix the ingredients throughout cooking
Ingredients:
- 1 lb ground beef
- 4 cups shredded cabbage
- 8 oz shiitake mushrooms, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes
- Salt and pepper, to taste
- 2 tbsp vegetable oil
Instructions:
1. Mix the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes in a little bowl and set aside.
2. Heat a tablespoon of vegetable oil in a large pan over medium-high heat, then add the ground beef. Season with salt and pepper and cook it until it turns brown and breaks up, about 5 minutes. Remove the beef from the pan and set it aside.
3. In the same pan, add the rest of the vegetable oil and toss in the sliced onion. Cook for about 3 minutes until its softened.
4. Add the minced garlic and grated ginger to the onions and stir for about 1 minute, careful not to burn them.
5. Toss in the sliced shiitake mushrooms and stir, letting them cook down and become tender for another 3 or 4 minutes.
6. Now add the shredded cabbage and stir it all together until the cabbage just begins to wilt, which should take around 3 to 4 minutes.
7. Return the browned beef to the pan and mix it in well with the veggies.
8. Pour the sauce mixture over everything and stir it so that every piece is coated.
9. Let the stir fry cook for another 2 minutes so the sauce can blend together with the beef and veggies.
10. Taste and add extra salt or pepper if needed. Serve warm with your favorite rice or noodles.
