Chinese Ground Beef Cabbage Stir-Fry is your ultimate solution for a quick, healthy, and incredibly delicious meal that comes together in under 30 minutes. This recipe is perfect for busy weeknights when you crave authentic Chinese flavors without the fuss of extensive preparation.
Key Ingredients for Chinese Ground Beef Cabbage Stir-Fry
- 1 tablespoon neutral oil (such as vegetable, canola, or peanut oil)
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 small onion, thinly sliced
- 4 cups shredded green cabbage (about half a medium head)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 tablespoons water or beef broth
- Optional: 1/4 teaspoon red pepper flakes for heat
- Optional: Sliced green onions and toasted sesame seeds for garnish
How to Make Chinese Ground Beef Cabbage Stir-Fry
This Chinese Ground Beef Cabbage Stir-Fry is a triumph of simple ingredients coming together to create a deeply satisfying meal. Its beauty lies in its speed and adaptability. The combination of tender ground beef, crisp cabbage, and a savory sauce, all cooked in under 30 minutes, makes it a weeknight essential. The resulting flavors are a delightful balance of umami and subtle sweetness, perfect for a healthy and filling dinner.
Step-by-Step Instructions
- Prepare Your Aromatics and Vegetables: Finely mince your garlic and grate the fresh ginger. Thinly slice the onion. Shred the green cabbage, removing any tough inner core. Having all your ingredients prepped (mise en place) before you start cooking is key to a successful stir-fry.
- Cook the Ground Beef: Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until the beef is browned and no pink remains. If there’s excessive fat, carefully drain most of it, leaving about a tablespoon for flavor.
- Sauté Aromatics: Add the minced garlic, grated ginger, and sliced onion to the skillet with the beef. Cook for 1-2 minutes, stirring constantly, until fragrant and the onions have softened slightly. Be careful not to burn the garlic.
- Incorporate the Cabbage: Add the shredded cabbage to the skillet. Stir it in with the beef and aromatics. Cook for 3-5 minutes, or until the cabbage begins to wilt and soften to your desired tenderness. It should still have a slight crispness.
- Whisk Together the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine (or sherry), sesame oil, sugar, white pepper, and water or beef broth. If you prefer a touch of heat, stir in the red pepper flakes at this stage.
- Combine and Simmer: Pour the prepared sauce over the beef and cabbage mixture. Stir well to ensure everything is evenly coated. Bring the mixture to a simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly and meld with the other ingredients.
- Taste and Adjust: Taste the stir-fry and adjust seasonings if needed. You might want a little more soy sauce for saltiness, sugar for sweetness, or a pinch more white pepper.
- Serve: Remove from heat and serve immediately. Garnish with sliced green onions and toasted sesame seeds, if desired. This dish is wonderful served over steamed rice.
Why You’ll Love This Chinese Ground Beef Cabbage Stir-Fry
You’ll absolutely adore this Chinese Ground Beef Cabbage Stir-Fry for its deeply savory and comforting flavors, reminiscent of your favorite takeout but so much healthier. It’s an incredibly budget-friendly meal, utilizing humble ingredients like ground beef and cabbage to create something truly special, a lean protein powerhouse that will keep you feeling full and satisfied. The combination of tender, savory beef and crisp, fresh cabbage, all enveloped in a luscious, umami-rich sauce, is simply irresistible; it’s like a deconstructed, low-carb version of a hearty stew, but infinitely lighter and quicker to prepare.
Forget spending a fortune on delivery; this homemade version delivers restaurant-quality taste without the hefty price tag, making it a fantastic staple for your meal rotation. The simple yet effective sauce, infused with garlic, ginger, and oyster sauce, transforms everyday ingredients into something extraordinary. So, why not ditch the usual and whip up this amazing Chinese Ground Beef Cabbage Stir-Fry tonight?
Storing and Reheating Tips
Leftovers of this Chinese Ground Beef Cabbage Stir-Fry can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled completely before sealing the container to prevent condensation, which can make the vegetables soggy.
To reheat, you have a couple of excellent options. For stovetop reheating, place the desired portion in a skillet over medium heat. Add a tablespoon or two of water or beef broth to help loosen the sauce and prevent sticking. Stir occasionally until heated through, typically 5-7 minutes. This method helps retain the textures best. Alternatively, you can microwave the stir-fry in a microwave-safe dish for 1-2 minutes, stirring halfway through, until piping hot. For longer-term storage, you can freeze individual portions in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Chinese Ground Beef Cabbage Stir-Fry truly is a weeknight miracle, offering a delightful blend of flavor, speed, and affordability. Give it a try and experience how simple ingredients can create such a satisfying and delicious meal!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chinese Ground Beef Cabbage Stir-Fry
Ingredients
Equipment
Method
- Finely mince your garlic and grate the fresh ginger. Thinly slice the onion. Shred the green cabbage, removing any tough inner core. Having all your ingredients prepped (mise en place) before you start cooking is key to a successful stir-fry.3 cloves garlic, 1 tablespoon grated fresh ginger, 1 small onion, 4 cups shredded green cabbage
- Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until the beef is browned and no pink remains. If there’s excessive fat, carefully drain most of it, leaving about a tablespoon for flavor.1 tablespoon neutral oil, 1 pound ground beef
- Add the minced garlic, grated ginger, and sliced onion to the skillet with the beef. Cook for 1-2 minutes, stirring constantly, until fragrant and the onions have softened slightly. Be careful not to burn the garlic.3 cloves garlic, 1 tablespoon grated fresh ginger, 1 small onion
- Add the shredded cabbage to the skillet. Stir it in with the beef and aromatics. Cook for 3-5 minutes, or until the cabbage begins to wilt and soften to your desired tenderness. It should still have a slight crispness.4 cups shredded green cabbage
- In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine (or sherry), sesame oil, sugar, white pepper, and water or beef broth. If you prefer a touch of heat, stir in the red pepper flakes at this stage.1/4 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon sugar, 1/4 teaspoon white pepper, 2 tablespoons water or beef broth, 1/4 teaspoon red pepper flakes
- Pour the prepared sauce over the beef and cabbage mixture. Stir well to ensure everything is evenly coated. Bring the mixture to a simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly and meld with the other ingredients.
- Taste the stir-fry and adjust seasonings if needed. You might want a little more soy sauce for saltiness, sugar for sweetness, or a pinch more white pepper.
- Remove from heat and serve immediately. Garnish with sliced green onions and toasted sesame seeds, if desired. This dish is wonderful served over steamed rice.sliced green onions, toasted sesame seeds