Chinese ground beef and cabbage stir fry recipe

If you’re craving something that’s quick, deeply flavorful, and loaded with vibrant color, look no further than this Chinese ground beef and cabbage stir fry recipe. This dish is pure weeknight magic: the kind that sears juicy beef and plump shrimp with crisp-tender veggies and bold garlic-ginger aroma, all in one sizzling skillet. Each bite delivers a punchy, savory-sweet combination that never fails to bring everyone to the table with excitement. I’ve fused classic stir-fry technique with satisfying steak, shrimp, and ultra-fresh cabbage, making this meal both nourishing and absolutely irresistible.

Ingredients You’ll Need

Let’s highlight how each ingredient in this Chinese ground beef and cabbage stir fry recipe shapes the final dish. Everything adds something special—whether it’s juicy protein, crunch, color, or irresistibly fragrant notes. Don’t skip any of these stars!

• Flank steak (1 pound, thinly sliced against the grain): Slicing against the grain gives you wonderfully tender bites that soak up the stir-fry flavors.
• Shrimp (1 pound, peeled and deveined): Shrimp brings a pop of sweetness and briny flavor, balancing the richness of beef.
• Soy sauce (2 tablespoons): This umami powerhouse anchors the marinade and adds saltiness to the stir fry.
• Cornstarch (1 tablespoon): Coating the meat and shrimp ensures a silky, light crust and keeps everything juicy.
• Vegetable oil (2 tablespoons): Neutral oil is best for high-heat cooking and keeps all the flavors bright and true.
• Bell pepper (1, sliced): Every slice brings sweetness and color, making the stir fry as pleasing to the eye as it is to the palate.
• Broccoli florets (1 cup): Green broccoli soaks up the sauce and adds satisfying crunch.
• Carrot (1, julienned): This veggie lends a touch of natural sweetness and vibrant orange hue.
• Garlic cloves (3, minced): Fresh garlic gives the entire dish its essential, unmistakable depth.
• Ginger (1 tablespoon, minced): Adds bright, zesty notes that make every bite incredibly aromatic.
• Green onions (2, chopped): Sprinkled on top, these add freshness and a mellow onion crunch.
• Salt and pepper (to taste): The simplest way to finish and balance the flavors right at the end.
• Sesame seeds (for garnish): Just a sprinkle enhances texture and infuses nutty undertones.

How to Make Chinese ground beef and cabbage stir fry recipe

Step 1: Marinate the Steak and Shrimp

Start by combining soy sauce and cornstarch in a bowl. Add your thinly sliced steak and peeled shrimp, mixing well so that every piece gets totally coated. This short marinade—just 15 to 20 minutes—is the secret to juicy, flavor-packed protein in your Chinese ground beef and cabbage stir fry recipe. Trust me, it’s worth these extra minutes!

Step 2: Cook the Steak

Heat a tablespoon of vegetable oil in your wok or big skillet over high heat. Lay the marinated steak slices in a single layer so they sizzle and brown nicely. Two to three minutes is plenty—once you see a beautiful sear, transfer the steak to a clean plate. This quick cooking keeps the beef meltingly tender.

Step 3: Cook the Shrimp

Back in the same pan, add another splash of oil if you need it. Toss in the marinated shrimp. Watch as they curl and change from translucent to perfectly pink and opaque in about 2-3 minutes. Take them out and set aside with the steak—overcooked shrimp can go rubbery fast, so keep your eye on them!

Step 4: Stir Fry the Vegetables

Add bell pepper, broccoli florets, and carrot to the hot skillet. Stir-fry, letting them blister and get tender-crisp, about 3–4 minutes. Next, stir in garlic and ginger, and let the smell fill your kitchen for one minute. The flavors bloom right in the pan, giving that signature aroma you expect from a great Chinese ground beef and cabbage stir fry recipe.

Step 5: Combine and Serve

Transfer the steak and shrimp back to the skillet. Gently toss so every piece is cuddled up with veggies and picking up all those juices at the bottom. Heat through for a minute or so, seasoning with salt and pepper if you like it bolder. Just before serving, shower on the green onions and sesame seeds for extra zest and crunch. That’s it—dinner is served!

How to Serve Chinese ground beef and cabbage stir fry recipe

Garnishes

For the perfect finish, sprinkle fresh chopped green onions and a flurry of toasted sesame seeds all over. If you love a little heat, add a pinch of gochugaru or a few red pepper flakes—these bring color and a lively pop to each bite but won’t overwhelm the other flavors.

Side Dishes

You can’t go wrong serving your Chinese ground beef and cabbage stir fry recipe with a steaming bowl of fluffy jasmine or brown rice. For extra texture, try it with crispy pan-fried noodles, or add some simple garlic bok choy or pickled cucumbers alongside for a fresh, bright contrast. Whatever you choose, keep it simple so the star stir fry remains front and center.

Creative Ways to Present

Want to wow your eaters? Scoop the stir fry into lettuce cups for a fun, hand-held twist, or serve it in shallow bowls lined with rice for a classic look. If you’re making this for a dinner party, try garnishing with edible flowers or fragrant herb sprigs for extra flair—because a great Chinese ground beef and cabbage stir fry recipe should look as delightful as it tastes!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra stir fry, transfer it to an airtight container as soon as it reaches room temperature. It will keep happily in the refrigerator for up to three days. The flavors mellow and deepen, so don’t be surprised if the leftovers are even tastier the next day!

Freezing

Yes, you can freeze your Chinese ground beef and cabbage stir fry recipe, too! Pack portions into freezer-safe containers or bags, squeezing out as much air as possible. Label and date everything, then stash it in the freezer for up to two months. Let it thaw overnight in the fridge before reheating for best results.

Reheating

For the tastiest leftovers, reheat in a skillet over medium-high heat, stirring gently until warmed through. Add an extra drizzle of oil if you like, or a splash of water to loosen up the sauce. You can also microwave single servings, but the stove-top method keeps veggies crisp. Either way, those fantastic flavors will shine through again.

FAQs

Can I make this stir fry without shrimp?

Absolutely. If you’d rather skip the shrimp, just use 2 pounds total of flank steak or swap in another protein like chicken or tofu. You can also adjust the veggie mix to your liking—this recipe is endlessly adaptable!

What’s the best way to slice the steak for this recipe?

Slicing the flank steak thinly against the grain ensures super-tender bites. A sharp knife and a partially frozen steak (chill it for 15 minutes before slicing) make the job even easier and safer.

Can I add more vegetables to the Chinese ground beef and cabbage stir fry recipe?

Definitely! Snap peas, baby corn, mushrooms, or even thin-sliced zucchini can all join the stir fry party. Just add denser veggies first so everything cooks evenly.

Is this recipe gluten-free?

If you use gluten-free soy sauce or tamari in place of regular soy sauce, this recipe is a great gluten-free option. Just double-check your other pantry staples to be sure.

What kind of oil is best for high-heat stir frying?

Vegetable oil, canola oil, or peanut oil all have high smoke points, so they work brilliantly for fast, hot cooking. Avoid olive oil, as it can burn and overpower the delicate flavors.

Final Thoughts

I truly hope you give this Chinese ground beef and cabbage stir fry recipe a try! It comes together so quickly and is loaded with textures and bold flavors that will wake up your dinner routine. Once you taste it, I bet you’ll keep this one in your weeknight rotation for years to come—there’s just something so comforting, fresh, and fun about every bite. Enjoy!

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