When I whipped up my Chinese ground beef and cabbage stir fry, I was captivated by the blend of lean ground beef, crispy cabbage and umami shiitake mushrooms. Infused with garlic, ginger and soy and hoisin sauces, it offers a modern twist on cabbage stir fry that invites further exploration.

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I stumbled upon this Chinese Ground Beef and Cabbage Stir in an unexpected twist on a classic hamburger cabbage skillet style dish. I was really excited to combine lean ground beef with thinly sliced cabbage and umami-packed shiitake mushrooms.

When I started cooking, the sizzling sound of minced garlic and fresh ginger hitting the hot vegetable oil got my heart racing. I added sliced onion and let the aroma fill my kitchen, reminding me a bit of those sausage cabbage onion skillet dinners I used to crave.

Mixing in the soy sauce, oyster sauce and hoisin sauce with a hint of sugar, salt and ground black pepper created such a crazy balanced flavor. Tying it all together with a simple cornstarch slurry gave it that perfect thick consistency.

This dish felt like a fusion between a traditional fried cabbage recipe and a modern twist, and I couldnt wait for you to experience it.

Why I Like this Recipe

I really love this recipe cuz it gives me such a cool mix of flavors that just work together. First off, I like how the sauces (like soy and hoisin) make everything taste so rich and savory, even though its a simple dish.

Secondly, the texture is awesome; the cabbage stays crisp and the mushrooms add a chewy, umami kick that I just can’t get enough of.

Also, I appreciate that its really easy and quick to make so i can whip it up for dinner on a busy night without too much hassle.

Lastly, I like how versatile it is — I can serve it with either rice or noodles and sometimes even throw in extra veggies if im feeling creative.

Ingredients

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Ground beef gives load of protein and rich, savory flavor to the dish.
Cabbage offers crunch, fibre, and vitamins; it helps balance heavier ingredients.
Shiitake mushrooms add earthy umami and texture while remain low in calories.
Onions bring natural sweetness and aromatic depth that enhances the stir fry.
Garlic and ginger pack a punch with zesty flavor and some healthy perks.
Soy sauce, oyster sauce and hoisin sauce blend saltiness with a touch of sweetness.
Vegetable oil helps lightly fry each item, preserving texture and boosting flavor.
This mix of ingredients creates a balanced, tasty, and nutritious meal overall.

Ingredient Quantities

1 lb ground beef (lean is best if u can get it)

1 small head cabbage, thinly sliced

8 oz shiitake mushrooms, sliced

1 medium onion, sliced

3 garlic cloves, minced

1 tbsp fresh ginger, minced

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

2 tsp sugar

1/4 tsp salt

1/4 tsp ground black pepper

1 tbsp cornstarch mixed with 2 tbsp water

2 tbsp vegetable oil for stir frying

How to Make this

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1. Start by mixing together the soy sauce, oyster sauce, hoisin sauce, sugar, salt, black pepper and the cornstarch mixed with water in a bowl and set that aside.

2. Heat the vegetable oil in a large wok or frying pan over medium-high heat.

3. Add the ground beef to the pan and cook it until it browns, stirring often so it breaks up evenly, then drain any extra fat.

4. Toss in the sliced onion, minced garlic, and minced ginger with the beef and fry them for about 2 minutes until they start to soften.

5. Next, add the sliced shiitake mushrooms to the pan, and stir-fry everything together for another 2 minutes until the mushrooms begin to get tender.

6. Drop in the thinly sliced cabbage and stir it with the beef and mushrooms for about 3 minutes; you want the cabbage to be crisp but slightly wilted.

7. Pour the sauce you mixed earlier over the beef and veggies, mix well and let it cook for another 2 minutes until the sauce thickens a little.

8. Taste it and adjust any seasonings if needed before taking it off the heat.

9. Serve your Chinese Ground Beef and Cabbage Stir hot with rice or noodles, enjoy!

Equipment Needed

1. A large mixing bowl to mix the sauce ingredients together
2. A wok or a large frying pan to cook the beef and veggies
3. Measuring cups and spoons to accurately portion out the sauces and spices
4. A sharp knife along with a cutting board for slicing the cabbage, onion, mushrooms, and ginger
5. A spatula or wooden spoon for stir frying the ingredients on the stove
6. A stove or cooktop to heat up the oil and carry out the stir fry

These are the main items you need to get started with this recipe.

FAQ

Q: Can I use ground turkey instead of beef?

A: Yup, you can swap beef for turkey. Just keep in mind that the flavor might be a bit different and the cooking time might change slightly.

Q: Do I really need to use a small head of cabbage?

A: Not at all. You can use a larger head if you want, but try to slice it thin so it cook up evenly.

Q: What if I dont have shiitake mushrooms?

A: No worries, you can use regular button mushrooms. The taste will change a bit, but it'll still turn out yummy.

Q: Can I adjust the sauces to make it sweeter or saltier?

A: Yep, feel free to tweak the amounts of soy, oyster or hoisin sauce. Just add a little at a time and taste as you go.

Q: Why do we mix cornstarch with water?

A: It's just to thicken the sauce a bit so it clings to the beef and veggies better.

Chinese Ground Beef And Cabbage Stir Recipe Substitutions and Variations

Ground beef: You can use ground turkey or lean ground pork if you cant find the beef.
Cabbage: Instead of cabbage you could use Napa cabbage or even bok choy, they work pretty good in the stir fry.
Shiitake mushrooms: If shiitakes arent available, button mushrooms are a decent swap.
Oyster sauce: You might try using mushroom sauce or even more hoisin sauce mixed with a bit extra soy sauce.
Cornstarch: Arrowroot powder or potato starch both work as thickening agents instead.

Pro Tips

1. Make sure all your veggies are cut evenly so they cook at the same rate. I found that inconsistent slices can leave some pieces too soft while others still crunchy, messing up the overall texture.

2. Don’t rush the browning of the beef. Let it get a nice brown color before adding the aromatics – even if it means cooking a little longer. It gives the dish a richer flavor, which is totally worth the extra minute or two.

3. When you mix in the sauce, pour it in slowly so every bit gets coated evenly. If you dump it on too quickly, some parts might end up way saltier than others, so take your time stirring it all together.

4. If you like your cabbage extra crisp, try lowering the heat a bit as you add it. This lets the cabbage cook gradually and keeps it from wilting too much, which is perfect if you enjoy that crunch in every bite.