The smell of sizzling ground beef, mingling with fresh cabbage and the earthy aroma of shiitake mushrooms, takes me back to my favorite local Chinese restaurant. This Savory Chinese Ground Beef and Cabbage Stir Fry is not only quick to make, ready in just 25 minutes, but it also packs in flavor and nutrients, making it a weeknight dinner hero.
This recipe is perfect for busy families or anyone seeking a satisfying meal without spending hours in the kitchen. Whip it up for a weeknight dinner, or make it ahead of time for meal prep. Leftovers keep well in the fridge for a few days, allowing for easy reheating.
Why You’ll Love This Recipe
- It comes together in just 25 minutes, ideal for quick dinners.
- The crunchy cabbage adds a delightful texture that balances the savory beef.
- Shiitake mushrooms enhance the umami flavor profile beautifully.
- Cauliflower rice makes it a low-carb option everyone will enjoy.
What You’ll Need
Gather the following ingredients to create this delicious stir fry:
For the Stir Fry
- 1 pound ground beef (or lean ground turkey or chicken)
- 4 cups cabbage, chopped (kale or bok choy can be used)
- 8 ounces shiitake mushrooms, sliced (button mushrooms can be substituted)
- 3 stalks green onions, chopped (regular onions are great too)
- 3 tablespoons soy sauce (tamari is a gluten-free option)
- 1 tablespoon sesame oil (vegetable oil if allergies are a concern)
- 3 cloves garlic, minced (fresh is preferable, garlic powder can work)
- 1 tablespoon ginger, grated (ground ginger is a substitute)
For Serving
- 4 cups cauliflower rice (fantastic low-carb base)
Substitutions may enhance your dish’s flavor or nutrition.
Substitutions & Swaps
- Ground beef for turkey or chicken
- Cabbage for kale or bok choy
- Shiitake for button mushrooms
- Soy sauce for tamari (gluten-free)
How to Make It
This flavorful stir fry is simple to prepare.
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Cook the beef. Heat a large skillet over medium-high heat and add the ground beef, cooking until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
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Add vegetables. Stir in the chopped cabbage, shiitake mushrooms, green onions, minced garlic, and grated ginger. Sauté for an additional 5 minutes until the vegetables are tender and vibrant.
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Season the stir fry. Pour in the soy sauce and sesame oil, mixing well to coat the beef and vegetables evenly. Cook for another 2-3 minutes to combine flavors.
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Serve over cauliflower rice. Plate the stir fry on a bed of cauliflower rice and enjoy immediately, garnished with extra green onions if desired.
How to Store It
Fridge: store in an airtight container for up to 4 days.
Freezer: yes, for up to 3 months if properly sealed.
Reheat: in a skillet over medium heat for 3-5 minutes.
Tips for Best Results
- Make sure to sauté the vegetables quickly to retain their crunch.
- Adjust soy sauce to taste; start with less if you prefer a milder flavor.
- Use fresh garlic and ginger for maximum flavor impact.
- For added heat, toss in some red pepper flakes while sautéing.
Serving Suggestions
- Pair with a side of steamed edamame for extra protein.
- Serve with a fresh cucumber salad for a refreshing crunch.
- Enjoy with quick-pickled veggies for added tanginess.
