Chinese Beef Cabbage Stir Fry (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound ground beef
02 -
12 ounces green or savoy cabbage, thinly sliced
03 -
4 ounces fresh shiitake mushrooms (4 large caps), sliced into thin strips
04 -
4 large garlic cloves (0.8 oz), minced
05 -
2 small knobs ginger (0.5 oz), grated
→ Sauce & Seasonings
06 -
1 tablespoon light soy sauce or coconut aminos
07 -
1/2 tablespoon dark soy sauce or coconut aminos
08 -
1/2 tablespoon Chinese black vinegar or aged balsamic vinegar
09 -
1 teaspoon coarse sea salt, divided
10 -
1 teaspoon cumin powder, divided, plus extra for serving
11 -
1 teaspoon shiitake mushroom or chicken bouillon (optional)
→ Cooking & Finishing
12 -
1 tablespoon avocado oil
13 -
Splash of Shaoxing wine, Taiwanese michu, gluten-free mirin, or chicken stock
14 -
Toasted sesame oil for drizzling
15 -
Korean red pepper flakes (gochugaru) for garnish (optional)
16 -
1 scallion, diced
# Instructions:
01 -
Get all your aromatics ready - mince that garlic and grate the ginger, keeping them together on a small plate. Slice your shiitake mushrooms into thin strips. For the cabbage, quarter it, remove the core, and slice it into thin strips (less than ¼ inch). Remember to slice the thicker stems even thinner so everything cooks evenly. Use your hands to separate the cabbage layers.
02 -
Warm up your wok over medium heat. Add the oil, and once it's hot, toss in the garlic and ginger. After a quick 5-second sauté, add your ground beef.
03 -
Crank the heat up to medium-high and break that beef into small pieces with your spoon. Keep cooking until most of the liquid has evaporated but leave a bit of moisture in the pan - this should take about 5-6 minutes.
04 -
Season the beef with half the salt and cumin powder, then add those shiitake mushrooms. Give everything a good stir-fry for another minute.
05 -
Add your sliced cabbage and stir-fry for 2 minutes. Then add the remaining salt, cumin, bouillon, and your sauce mixture. Keep cooking for 2 more minutes.
06 -
Deglaze with a splash of cooking wine, give it a final 30-second stir, then kill the heat. Transfer to your serving plate and finish with a sprinkle of cumin powder, some gochugaru if you like it spicy, and a drizzle of toasted sesame oil. Top with those fresh scallions.
# Notes:
01 -
This quick and healthy stir-fry combines ground beef and cabbage with aromatic Chinese seasonings and a hint of cumin for a delicious weeknight dinner.
02 -
For extra saucy results, you can mix 2-3 tablespoons of stock with ½ teaspoon starch and add it to the sauce.