Chinese ground beef and cabbage stir fry recipe

5 from 2 votes

Chinese ground beef and cabbage stir fry with cumin flavored ground beef, tender cabbage, and shiitake. This dish is easy, healthy, and gluten-free.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American Chinese

Keyword: cabbage and ground beef stir fry, Ground beef and cabbage stir fry

Servings: servings

0.8 oz garlic cloves minced, 4 large
0.5 oz ginger grated, 2 small knobs
1 lb. ground beef
1 tbsp avocado oil
4 oz fresh shiitake slice to thin strips, 4 large caps
12 oz. green cabbage or savoy cabbage thinly sliced
1 tsp coarse sea salt divided, or more to taste
1 tsp cumin powder divided, plus more for serving
1 tsp shiitake mushroom bouillon or chicken bouillon, optional
Small splash Chinese shaoxing wine Taiwanese michu, gluten-free mirin, or chicken stock
Drizzle toasted sesame oil
Sprinkle Korean red pepper flakes (gochugaru) optional
1 bulb scallion diced

Prepare the garlic and ginger in one small plate. Slice the shiitake.
To dice the green cabbage, quarter it and remove the core then thinly slice each quarter into thin strips, about a little less than ¼ inch strips. For thick cabbage stems, slice them even thinner so they cook evenly. After slicing, use your hands to separate the layers between the cabbage.
In a large wok pan, preheat it over medium heat until it feels warm. Add the oil and garlic and ginger, saute for 5 seconds then immediately add the ground beef.
Turn heat up to medium-high, use a wooden spoon to break up the lumps into small bites. Keep sauteing and stirring until the majority of the liquid from the ground beef has evaporated but with some moisture left in the pan, about 5-6 minutes.
Season with ½ tsp salt and ½ tsp cumin powder then add the shiitake. Keep stir frying for 1 minute.
Add the cabbage. Keep stir frying for 2 minutes then season with the remaining salt, cumin powder, mushroom bouillon, and pour in the sauce. After that, keep sauteing for 2 more minutes then deglaze the pan with a splash of Chinese cooking wine. Stir fry for 30 seconds then turn off the heat.
To serve: Transfer to a large serving plate. Lightly sprinkle with a touch of cumin powder, gochugaru, and drizzle with toasted sesame oil. Garnish with scallions. Serve hot with steamed rice.

Browning the Beef: Aim to brown the beef just right—keep it juicy, not dry. The fat and juice from the beef add a rich flavor to the cabbage.
Slice the Cabbage Properly: Thinly slice the green or savoy cabbage for even cooking. For thicker stems, slice even thinner. This helps the cabbage cook through without losing its texture.
Manage the Cabbage's Texture: Since green cabbage is denser and drier, leaving some fat and juice from the beef in the pan while cooking the cabbage helps to enrich its flavor and improve its texture.
If you prefer extra sauce, add 2-3 tbsp stock to the sauce, mixed with ½ tsp starch.