Let me just start by saying—Chinese Ground Beef and Cabbage Stir Fry has become my go-to “it’s-7:03-pm-and-we’re-all-starving” recipe. It’s savory, hearty, and full of cozy flavor with a gentle kick of sesame goodness. And best of all? You can pull it together in 25 minutes flat. Yes, even when your toddler’s asking for snacks and the dog’s chasing the cat under your feet.
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Why You’ll Love This Chinese Ground Beef and Cabbage Stir Fry
You know those recipes that feel like a small victory at the end of a long day? This is one of those. Whether you’re cooking for picky teens, meal-prepping for the week, or just trying to get dinner on the table without losing your mind, this one checks all the boxes:
- Quick & simple – 25 minutes from fridge to fork.
- Pantry-friendly – Most ingredients are probably already in your kitchen.
- Healthy-ish – Loaded with fresh cabbage and mushrooms.
- Flexible – Serve over rice, cauliflower rice, or even noodles.
My son calls this “Chinese taco bowl” (don’t ask why), but he eats every bite, so I’ll take it as a win.
What Does Chinese Ground Beef and Cabbage Stir Fry Taste Like?
Imagine this: garlicky, gingery beef sizzling in sesame oil, with tender cabbage that soaks up the umami-rich soy and oyster sauce. The mushrooms bring a deep, earthy flavor, and the green onions? They tie it all together like a bow on a really good birthday present.
It’s cozy. It’s savory. It’s a little crunchy from the cabbage and green onions. Honestly, it tastes like your favorite takeout—but made in your own kitchen, with zero guilt and way less grease.
Ingredients You’ll Need for Chinese Ground Beef and Cabbage Stir Fry
One of the things I love most about this Chinese Ground Beef and Cabbage Stir Fry is that it’s built on pantry staples and fresh, wholesome produce. You don’t need a mile-long grocery list or a specialty store run to make this happen. Most of these ingredients are probably already hanging out in your fridge or pantry—and if not, they’re easy to find.
Let’s walk through each ingredient and why it’s essential to the flavor, texture, and success of this dish.
Ground Beef (1 pound)
This is the heart of the stir fry. I prefer 85/15 ground beef because it strikes that perfect balance between flavor and leanness. If you’re in the mood for something even lighter, ground turkey or ground chicken works too, but you may need to bump up the seasoning.
For more hearty beef recipes using simple ingredients, try this Creamy Garlic Beef Pasta—it’s another family favorite.
Green Cabbage (4 cups, thinly sliced)
Cabbage might not sound exciting on its own, but trust me—it transforms in a stir fry. When sliced and cooked just right, it softens but still keeps a tender bite. It’s full of fiber, low in calories, and soaks up that savory sauce beautifully. Green cabbage works best here, but Napa or even savoy can make a great substitute.
If cabbage is your thing, you might enjoy my Slow Cooker Unstuffed Cabbage Rolls too.
Shiitake Mushrooms (1 cup, sliced)
Mushrooms bring a deep, earthy umami that balances the saltiness of the soy sauce. I love shiitake for their meaty texture and rich flavor, but white button or cremini mushrooms will work just fine if that’s what you have.
Green Onions (4, chopped + more for garnish)
These add brightness and freshness that cut through the richness of the beef. Stir some in at the end and scatter a few on top before serving for color and crunch.
Garlic (2 cloves, minced)
Fresh garlic is non-negotiable in this dish. It sets the aromatic base and pairs perfectly with the ginger to create that classic Chinese stir fry flavor.
Ginger (1 inch, minced or grated)
Like garlic, fresh ginger adds a warm, peppery kick that brings life to the entire pan. If you’ve only ever used powdered ginger, this is your sign to try fresh—it makes all the difference.
Soy Sauce (3 tablespoons)
This is your salty-sweet backbone of flavor. I use low-sodium soy sauce to keep things balanced, especially since we’re layering on other sauces. Feel free to adjust based on your taste.
Oyster Sauce (1 tablespoon, optional but recommended)
If you’re not familiar with oyster sauce, don’t worry—it doesn’t taste fishy. It adds a silky, savory sweetness that rounds out the soy sauce beautifully. If you’re skipping it, a touch of hoisin sauce or even a drizzle of honey can be a backup option.
Sesame Oil (1 tablespoon)
Toasted sesame oil goes in at the end—not the beginning—to lock in that unmistakable nuttiness that gives stir fry its signature flavor. A little goes a long way, so don’t overdo it.
Vegetable Oil (1 tablespoon, for cooking)
This is your neutral base oil to get things sizzling. You’ll use it to sauté your aromatics and brown the beef.
Salt and Pepper (to taste)
Since soy and oyster sauces are salty, go easy with the salt at first. Add pepper for a little kick, or sprinkle in some red pepper flakes if you want to turn up the heat.
Cooked Rice (for serving)
This stir fry is saucy and flavorful, and it begs to be served over something. I usually go with jasmine or basmati rice, but brown rice, quinoa, or even cauliflower rice work well if you’re going low-carb.
If you love meals that pair beautifully with rice, don’t miss our Garlic Butter Chicken and Rice Casserole or Creamy Chicken Pot Pie Orzo for more cozy inspiration.
How to Make Chinese Ground Beef and Cabbage Stir Fry (Step-by-Step)
This Chinese Ground Beef and Cabbage Stir Fry is the kind of recipe that delivers big flavor without a lot of fuss. With just one pan and under 30 minutes, you’ve got a comforting, protein-packed dinner that feels like a takeout treat—minus the wait or mystery ingredients.
Let’s walk through every step so you can make this confidently, even on your busiest night.
Step 1: Heat the Oil and Build the Aromatic Base
Start by placing a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil, giving it a few seconds to shimmer. You want the pan hot enough to sizzle, but not so hot that it smokes.
Now add your minced garlic (2 cloves) and freshly grated ginger (1-inch piece). Stir it constantly for about 30 seconds. You’re not trying to brown it—you just want to bring out the fragrance. This step sets the tone for that signature stir fry flavor we all know and love.
Tip: Keep your ingredients prepped and ready nearby—this recipe moves fast once you start cooking.
Step 2: Brown the Ground Beef
Add 1 pound of ground beef straight into the pan with your garlic and ginger. Use a wooden spoon or spatula to break it up as it cooks. Stir frequently to prevent sticking.
Let it cook for about 5 to 7 minutes, or until it’s fully browned and no longer pink. As the beef cooks, it will start to absorb the aromatics and release its own rich juices, deepening the flavor of the whole dish.
If you’re a fan of comforting beef meals, I’d also recommend checking out our Ground Beef Stovetop Chili for another fast, satisfying option.
Step 3: Add Mushrooms for Earthy Depth
Once the beef is browned, it’s time to bring in the sliced shiitake mushrooms (1 cup). Stir them into the beef and continue cooking for another 3 to 4 minutes, until the mushrooms are tender and have soaked up all that savory flavor.
If you’re using another mushroom variety—like button or cremini—they’ll work just as well. This step helps balance the meatiness of the beef with a subtle earthiness, creating layers of flavor.
Step 4: Stir in the Cabbage
Now for the real star: the cabbage. Add 4 cups of thinly sliced green cabbage to the pan. It may seem like a lot at first, but cabbage wilts quickly, so don’t worry.
Continue stirring for 5 to 7 minutes, or until the cabbage has softened but still holds a little crunch. That texture is part of what makes this dish so satisfying.
Note: If your skillet feels crowded, add the cabbage in two batches, allowing the first to wilt down a bit before adding the rest.
Step 5: Season with Sauces
Once everything’s cooked through, it’s time to bring the whole dish together with that crave-worthy Chinese stir fry flavor.
Pour in the following:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, but highly recommended)
- 1 tablespoon sesame oil
Stir everything well to coat each bite of beef, mushroom, and cabbage in the sauce. Let it cook for an additional 1 to 2 minutes, just long enough for the flavors to meld.
Want a spicy kick? Add a pinch of red pepper flakes or a swirl of sriracha here.
Step 6: Finish with Green Onions
Turn off the heat and toss in 4 chopped green onions. This adds a pop of color and a fresh, slightly sharp flavor that cuts through the richness of the sauce.
For extra presentation points (or just because it tastes amazing), sprinkle a few more green onions on top before serving.
Step 7: Serve Over Rice and Enjoy
Spoon your Chinese ground beef and cabbage stir fry over a warm bed of cooked rice—white, brown, jasmine, or even cauliflower rice if you’re keeping it low-carb.
This dish pairs perfectly with other comforting bowls like Louisiana Red Beans and Rice or Santa Fe Soup when you’re craving a week of flavorful meals.
Tips and Tricks for Perfect Chinese Ground Beef and Cabbage Stir Fry
- Use a wok or wide skillet so everything cooks evenly and fast.
- Don’t crowd the pan—cabbage releases water, so give it space.
- Want it spicy? Add a pinch of red pepper flakes or a drizzle of sriracha.
- Swap the protein: Try ground turkey, pork, or even tofu.
- Double the sauce if you’re a “saucy” family (like mine).
💡 Pro tip: Leftover stir fry makes an amazing next-day wrap in a tortilla with a little hoisin sauce. Just sayin’.
Storage
This stir fry keeps beautifully:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: It freezes okay, but the cabbage will soften more. Freeze up to 2 months.
- Reheat: Microwave or stir-fry in a skillet over medium heat until warmed through.
FAQs
Can I make this low-carb?
Yes! Just serve it over cauliflower rice or skip the rice entirely.
Can I use purple cabbage?
Sure can—though it may slightly tint the dish. Still tastes great!
Is oyster sauce necessary?
Nope, but it adds richness. Leave it out or use hoisin sauce as a swap.
Can I prep this ahead?
Yes. Chop everything and keep in containers—then just cook when ready.
Final Thoughts
Whether you’re trying to stretch your grocery budget or just want a feel-good dinner without dirtying every dish in the kitchen, Chinese Ground Beef and Cabbage Stir Fry is the answer. It’s fast, flavorful, and family-approved—plus, it makes great leftovers.
So go ahead and add this one to your weekly rotation. And if your family licks their plates like mine did? Well, don’t say I didn’t warn you.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Chinese Ground Beef and Cabbage Stir Fry – Quick and Comforting
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Chinese Ground Beef and Cabbage Stir Fry is a quick and flavorful one-pan meal made with savory beef, crisp cabbage, mushrooms, and aromatics tossed in a delicious soy-based sauce. Perfect for a healthy, satisfying dinner in under 30 minutes.
Ingredients
- 1 pound ground beef
- 4 cups green cabbage, sliced
- 1 cup shiitake mushrooms, sliced (or any preferred mushrooms)
- 4 green onions, chopped (plus additional for garnish)
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for cooking)
- Salt and pepper to taste
- Cooked rice (for serving)
Instructions
1. Heat vegetable oil in a large skillet or wok over medium high heat.
2. Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
3. Add ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until browned.
4. Stir in sliced mushrooms and cook for another 3-4 minutes until softened.
5. Add sliced cabbage, stirring until it wilts and softens, about 5-7 more minutes.
6. 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.
7. Remove from heat and toss in chopped green onions.
8. Serve over cooked rice and garnish with extra green onions if desired.
Notes
For a spicier version, add chili flakes or a dash of sriracha with the sauces.
Substitute ground chicken or turkey for a lighter option.
Leftovers store well and can be reheated for up to 3 days.
Add bell peppers or carrots for extra crunch and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Chinese Ground Beef and Cabbage Stir Fry
