Chinese Ground Beef and Cabbage Stir Fry
A comforting stir fry of ground beef and cabbage that comes together in minutes, filled with aromatic flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 pound (450g) ground beef
- 4 cups (350g) green cabbage, sliced
- 1 cup (90g) shiitake mushrooms, sliced (or any preferred mushrooms)
- 4 green onions, chopped (plus additional for garnish)
- 2 cloves garlic, minced (1 teaspoon)
- 1 inch (2.5cm) ginger, minced (1 tablespoon)
- 3 tablespoons (45ml) soy sauce
- 1 tablespoon (15ml) oyster sauce (optional)
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon (15ml) vegetable oil (for cooking)
- Salt to taste
- Pepper to taste
- Cooked rice (for serving)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
- Add ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until browned.
- Stir in sliced mushrooms and cook for another 3-4 minutes until softened.
- Add sliced cabbage, stirring until it wilts and softens, about 5-7 more minutes.
- Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat all ingredients evenly. Season with salt and pepper to taste.
- Remove from heat and toss in chopped green onions.
- Serve over cooked rice and garnish with extra green onions if desired.
Notes
This dish pairs wonderfully with steamed jasmine rice or quinoa. Customize with additional vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg