Chinese Ground Beef and Cabbage Stir Fry
A fast, cozy, and flavor-packed stir fry that combines tender cabbage and juicy ground beef, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb Ground Beef Lean ground turkey is a great substitute.
- 4 cups Cabbage Can use kale or bok choy.
- 8 oz Shiitake Mushrooms Button mushrooms work in a pinch.
- 4 scallions Green Onions Regular onions can be used.
Sauce Ingredients
- 3 tbsp Soy Sauce Tamari is a gluten-free alternative.
- 2 tbsp Sesame Oil Vegetable oil can be used for allergies.
- 3 cloves Garlic Use fresh garlic for best taste.
- 1 tbsp Ginger Ground ginger can substitute fresh.
Instructions
Preparation
- Slice the cabbage into thin shreds, wipe and slice the mushrooms, chop the green onions, and mince the garlic and ginger.
Cooking
- Heat a large skillet or wok over medium-high heat and add half of the sesame oil.
- Crumble in the ground beef and brown for 5–7 minutes, breaking it up until cooked through.
- Push the beef to one side and add the remaining sesame oil, then toss in the garlic and ginger for 30 seconds until fragrant.
- Add the mushrooms and cook for 3–4 minutes until softened and moisture is released.
- Stir in the shredded cabbage, sprinkle with salt, and cook for 4–6 minutes until wilted.
- Pour in the soy sauce and toss everything together; let it bubble for 1–2 minutes to meld flavors.
- Finish by scattering sliced green onions on top and serve.
Notes
If meal prepping, undercook the cabbage slightly. Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or soy sauce.