Easy Weeknight Ground Beef and Cabbage Stir-Fry
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.
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
Substitutions & Additions:
- 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.
- 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.