Introduction
Hey there, busy home cooks! You know those nights when you open the fridge, see some ground beef and cabbage, and think, “What on earth can I make that’s fast, delicious, and doesn’t require a million ingredients or a culinary degree?” Well, let me tell you, this Chinese Ground Beef and Cabbage Stir-Fry is your new best friend. It’s the kind of recipe that feels like a warm hug in a bowl, packed with flavor, and ready in a flash. I absolutely adore how simple yet satisfying it is – perfect for whipping up after a long day or whenever you’re craving something comforting without the fuss. Trust me, once you make this, it’ll be on repeat in your kitchen!
Why You’ll Love This Recipe
- Fast: From start to finish, you can have dinner on the table in about 20-25 minutes.
- Easy: Super straightforward steps, even if you’re new to stir-frying.
- Giftable: Okay, maybe not like a plate of cookies, but it’s a fantastic dish to bring over to a friend’s house for a casual potluck or to share with a neighbor who needs a quick meal.
- Crowd-pleasing: Who doesn’t love a flavorful stir-fry over rice? It’s a hit with kids and adults alike!
Ingredients
Gather ’round, friends! Here’s what you’ll need to make this magic happen. Most of these are pantry staples, but if you need to grab a few things, they’re easy to find!
- 1 pound ground beef: Your trusty weeknight hero. Lean or regular works – just drain off any extra fat.
- 4 cups green cabbage, sliced: The star veggie! It wilts down beautifully and adds a lovely crunch.
- 1 cup shiitake mushrooms, sliced: I love the savory depth shiitakes bring, but honestly, use whatever mushrooms you have or love – cremini, button, anything goes!
- 4 green onions, chopped: Adds a fresh, oniony bite. We’ll use most for cooking and save some for that pretty garnish.
- 2 cloves garlic, minced: The base of so many great flavors!
- 1 inch ginger, minced: Fresh ginger makes a world of difference here. Don’t skip it if you can help it!
- 3 tablespoons soy sauce: Salty, umami goodness. Use low-sodium if you’re watching your salt intake.
- 1 tablespoon oyster sauce (optional): This adds a touch of sweetness and deep savoriness. If you have it, use it! If not, the dish is still delicious without it.
- 1 tablespoon sesame oil: Add this at the end for that unmistakable toasted sesame aroma.
- 1 tablespoon vegetable oil (for cooking): Or canola, or whatever neutral oil you prefer for high-heat cooking.
- Salt and pepper to taste: Just a little to finish and balance the flavors.
- Cooked rice (for serving): White, brown, jasmine, basmati – whatever you love to pile your stir-fry over!
How to Make It
Alright, let’s get cooking! It’s super simple, I promise.
- First things first, get your large skillet or wok nice and hot over medium-high heat. Add that tablespoon of vegetable oil. You want it shimmering a little.
- Now, add your ground beef. Break it up with a spoon as it cooks. Let it brown nicely all over. This usually takes about 5-7 minutes. If you used a higher fat content beef, go ahead and drain off any excess grease now. Nobody wants a greasy stir-fry!
- Push the beef to one side of the pan, or just make a little space in the center. Add your minced garlic and ginger right into the hot spot. Stir-fry them for about 30 seconds. You’ll smell that amazing aroma instantly – that’s how you know they’re ready! Be careful not to burn them.
- Time for the mushrooms! Toss in your sliced mushrooms and cook them with the beef and aromatics for about 2-3 minutes. They’ll start to soften up and release some moisture.
- Next, add your sliced cabbage and most of the chopped green onions (remember to save some for sprinkling on top at the end!). Stir-fry everything together. This is where you’ll see the cabbage start to wilt down. Cook for 3-5 minutes, or until the cabbage is tender-crisp – I like mine with still a little bite!
- Pour in the soy sauce and the oyster sauce (if you’re using it). Give it a good stir to make sure everything gets coated in that delicious sauce.
- Just before you take it off the heat, stir in the sesame oil. This adds a wonderful nutty fragrance right at the end.
- Taste it! Now’s the time to add a pinch of salt and pepper if you think it needs it. Remember that soy sauce is salty, so you might not need much salt.
- Serve your amazing stir-fry hot! Spoon it generously over fluffy cooked rice.
And don’t forget to sprinkle those reserved green onions over the top for a pop of color and freshness. Ta-da! Dinner is served!
Substitutions & Additions
This recipe is wonderfully flexible! Feel free to play around with it based on what you have or what you love.
- Veggies: No cabbage? Try broccoli florets, bell peppers, shredded carrots, snow peas, or green beans. Add them at the same time as the cabbage or slightly earlier depending on how long they take to cook.
- Protein: Swap the ground beef for ground chicken, turkey, or pork. You could also use cubed firm tofu or even shrimp (add shrimp towards the end as they cook very quickly).
- Sauce: Want it spicier? Add a dash of sriracha or some red pepper flakes with the garlic and ginger. A drizzle of hoisin sauce adds sweetness and depth. You could also add a splash of rice vinegar for a touch of acidity.
- Crunch: Sprinkle some toasted sesame seeds or chopped peanuts/cashews over the top just before serving for added texture.
Tips for Success
Here are a few little pointers I’ve picked up to make sure your stir-fry turns out perfectly every time.
- Prep Ahead: Chop all your veggies and mince the garlic and ginger before you start cooking. Stir-fries cook super fast, so having everything ready to go is key!
- High Heat, Quick Cooking: Make sure your pan is hot. Stir-frying is all about cooking quickly over relatively high heat to get that lovely slight caramelization and keep veggies crisp-tender.
- Don’t Overcrowd: If you’re making a double batch or your pan isn’t huge, cook the beef in batches if necessary to ensure it browns rather than steams.
- Drain the Fat: Especially if using regular ground beef, take the extra 30 seconds to drain off the excess fat after browning. Your stir-fry will be much better for it.
- Taste and Adjust: Always taste before you serve! You might want a little more soy sauce, a tiny pinch of sugar to balance the saltiness, or a grind of pepper.
How to Store It
Got leftovers? Lucky you! This stir-fry reheats really well.
Simply store the cooled stir-fry in an airtight container in the refrigerator. It will keep well for 3-4 days. To reheat, you can microwave individual portions, or heat it gently in a skillet on the stovetop over medium heat until warmed through. Sometimes adding a tiny splash of water or broth helps if it seems a little dry.
FAQs
Got questions? I’ve got answers!
Q: Can I use pre-shredded cabbage?
A: Absolutely! Just make sure it’s plain green cabbage without any coleslaw dressing mix. It makes prep even faster!
Q: Is oyster sauce necessary?
A: No, it’s optional. It adds a layer of complex savory-sweet flavor, but the stir-fry will still be delicious with just soy sauce and the other ingredients.
Q: How can I make this gluten-free?
A: Use tamari or a gluten-free soy sauce substitute instead of regular soy sauce, and ensure your oyster sauce (or omit it) is gluten-free, as some contain wheat.
Q: Can I add other vegetables?
A: Yes, please do! This is a great clean-out-the-fridge meal. Broccoli, bell peppers, snap peas, carrots, spinach (add spinach right at the end as it wilts instantly) would all be great additions.
Easy Weeknight Ground Beef and Cabbage Stir-Fry
Equipment
- Large skillet
- wok
Ingredients
Hauptzutaten
- 1 pound ground beef Lean or regular works – just drain off any extra fat.
- 4 cups green cabbage sliced
- 1 cup shiitake mushrooms sliced; use whatever mushrooms you have or love – cremini, button, anything goes!
- 4 green onions chopped; Adds a fresh, oniony bite. We'll use most for cooking and save some for that pretty garnish.
- 2 cloves garlic minced
- 1 inch ginger minced; Fresh ginger makes a world of difference here. Don't skip it if you can help it!
- 3 tablespoons soy sauce Salty, umami goodness. Use low-sodium if you're watching your salt intake.
- 1 tablespoon oyster sauce (optional): This adds a touch of sweetness and deep savoriness. If you have it, use it! If not, the dish is still delicious without it.
- 1 tablespoon sesame oil Add this at the end for that unmistakable toasted sesame aroma.
- 1 tablespoon vegetable oil (for cooking): Or canola, or whatever neutral oil you prefer for high-heat cooking.
- Salt and pepper to taste: Just a little to finish and balance the flavors.
- Cooked rice (for serving): White, brown, jasmine, basmati – whatever you love to pile your stir-fry over!
Instructions
- First things first, get your large skillet or wok nice and hot over medium-high heat. Add that tablespoon of vegetable oil. You want it shimmering a little.
- Now, add your ground beef. Break it up with a spoon as it cooks. Let it brown nicely all over. This usually takes about 5-7 minutes. If you used a higher fat content beef, go ahead and drain off any excess grease now. Nobody wants a greasy stir-fry!
- Push the beef to one side of the pan, or just make a little space in the center. Add your minced garlic and ginger right into the hot spot. Stir-fry them for about 30 seconds. You'll smell that amazing aroma instantly – that's how you know they're ready! Be careful not to burn them.
- Time for the mushrooms! Toss in your sliced mushrooms and cook them with the beef and aromatics for about 2-3 minutes. They'll start to soften up and release some moisture.
- Next, add your sliced cabbage and most of the chopped green onions (remember to save some for sprinkling on top at the end!). Stir-fry everything together. This is where you'll see the cabbage start to wilt down. Cook for 3-5 minutes, or until the cabbage is tender-crisp – I like mine with still a little bite!
- Pour in the soy sauce and the oyster sauce (if you're using it). Give it a good stir to make sure everything gets coated in that delicious sauce.
- Just before you take it off the heat, stir in the sesame oil. This adds a wonderful nutty fragrance right at the end.
- Taste it! Now's the time to add a pinch of salt and pepper if you think it needs it. Remember that soy sauce is salty, so you might not need much salt.
- Serve your amazing stir-fry hot! Spoon it generously over fluffy cooked rice. And don't forget to sprinkle those reserved green onions over the top for a pop of color and freshness.
Notes
- Veggies: Try broccoli florets, bell peppers, shredded carrots, snow peas, or green beans instead of cabbage.
- Protein: Swap ground beef for ground chicken, turkey, pork, cubed firm tofu or shrimp (add shrimp towards the end).
- Sauce: Add sriracha or red pepper flakes for spice, hoisin sauce for sweetness/depth, or a splash of rice vinegar for acidity.
- Crunch: Sprinkle toasted sesame seeds or chopped peanuts/cashews on top.
Tips for Success:
- Prep Ahead: Chop all veggies and mince garlic/ginger before cooking.
- High Heat, Quick Cooking: Ensure pan is hot for quick cooking.
- Don't Overcrowd: Cook beef in batches if necessary to brown rather than steam.
- Drain the Fat: Drain excess fat after browning beef.
- Taste and Adjust: Always taste and adjust seasoning (soy sauce, sugar, pepper) before serving.
How to Store It:
- Store cooled stir-fry in an airtight container in the refrigerator for 3-4 days.
- Reheat in the microwave or gently in a skillet. Add a tiny splash of water or broth if dry.
FAQs:
- Pre-shredded cabbage can be used if it's plain green cabbage.
- Oyster sauce is optional.
- To make gluten-free, use tamari or gluten-free soy sauce and ensure oyster sauce (or omit it) is gluten-free.
- Other vegetables like broccoli, bell peppers, snap peas, carrots, spinach can be added.