Why is Chinese stir fry beef so tender?

It comes down to slicing and searing. Traditional Chinese stir-fry beef is often sliced against the grain and marinated with soy sauce, cornstarch, and Shaoxing wine. In ground beef stir-fries, tenderness comes from using just the right amount of fat and not overcooking —browning while keeping in moisture is key.

What seasoning is good for ground beef and cabbage?

Garlic, ginger, soy sauce (both light and dark), sesame oil, cumin, and black vinegar are powerful and balanced. You can also layer heat with gochugaru, chili oil, or sriracha if you like spice. These seasonings enhance the meat's umami and bring out cabbage’s natural sweetness.

Do you need to boil cabbage before stir frying?

Nope. In fact, you shouldn’t. Boiling removes flavor and crunch. Just slice it thinly and stir-fry in a hot pan with a little oil and moisture from the sauce. The high-heat, quick method softens the cabbage while keeping its structure intact.

What to add to ground beef to make it more flavorful?

Aside from seasoning, adding fresh aromatics like ginger and garlic , plus a splash of rice wine or stock , makes a huge difference. Fat also carries flavor, so using 90/10 beef (lean but not dry) helps keep things juicy and delicious.

Best Chinese Ground Beef and Cabbage Stir-Fry

Name: Chinese Ground Beef and Cabbage Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb 90/10 ground beef; 1 tbsp avocado oil; 4 garlic cloves, minced; 1 tbsp grated fresh ginger; 4 oz fresh shiitake mushrooms, sliced; 12 oz green or savoy cabbage, thinly sliced; 1 tsp cumin powder; 1 tsp coarse sea salt; 1 tbsp light soy sauce; ½ tbsp dark soy sauce; ½ tbsp Chinese black vinegar; 1 tsp shiitake mushroom bouillon (optional); Splash of Chinese Shaoxing wine; Drizzle of sesame oil; Chili flakes or gochugaru (optional); 1 scallion, sliced for garnish

Description

Quick Chinese-style stir-fry with lean ground beef, crunchy cabbage, and bold Asian flavors in under 30 minutes.

Ingredients

1 lb 90/10 ground beef

1 tbsp avocado oil

4 garlic cloves, minced

1 tbsp grated fresh ginger

4 oz fresh shiitake mushrooms, sliced

12 oz green or savoy cabbage, thinly sliced

1 tsp cumin powder

1 tsp coarse sea salt

1 tbsp light soy sauce

½ tbsp dark soy sauce

½ tbsp Chinese black vinegar

1 tsp shiitake mushroom bouillon (optional)

Splash of Chinese Shaoxing wine

Drizzle of sesame oil

Chili flakes or gochugaru (optional)

1 scallion, sliced for garnish

Instructions

1. Heat a large wok or skillet over medium-high heat and add oil.

2. Sauté garlic and ginger for 10 seconds, then add ground beef.

3. Brown the beef, breaking it apart, for 5–6 minutes until almost fully cooked with some moisture left.

4. Add sliced mushrooms, cumin, and salt. Stir for 1 minute.

5. Add sliced cabbage and stir-fry for 2 minutes until wilted.

6. Add soy sauces, vinegar, bouillon, and deglaze with Shaoxing wine.

7. Stir for another 1–2 minutes until the sauce reduces slightly.

8. Finish with sesame oil, scallions, and chili flakes. Serve hot.

Notes

Do not overcook the beef—keep it juicy.

Thinly slice cabbage for quicker cooking.

Add a splash of broth if reheating leftovers.

Nutrition

Serving Size: 1 bowl
Calories: 266
Sugar: 2g
Sodium: 667mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 7g
Fiber: 2g
Protein: 15g
Cholesterol: 54mg