Description
Discover a delicious and nutritious recipe for Healthy Chinese Ground Beef and Cabbage Stir Fry. Learn how to make this flavorful dish at home today!
Ingredients
- 8 oz (23 g) garlic cloves minced, 4 large
- 5 oz (14 g) ginger grated, 2 small knobs
- 1lb (454 g). ground beef
- 1 tbsp (15 ml) avocado oil
- 4oz (113 g) fresh shiitake slice to thin strips, 4 large caps
- 12oz (340 g) green cabbage or savoy cabbage thinly sliced
- 1 tsp (5 ml) coarse sea salt divided , or more to taste
- 1 tsp (5 ml) cumin powder divided , plus more for serving
- 1 tsp (5 ml) shiitake mushroom bouillon or chicken bouillon, optional
- Small splash chicken stock
- Drizzle toasted sesame oil
- Sprinkle Korean red pepper flakes (gochugaru) optional
- 1 bulb scallion diced
- 1 tbsp (15 ml) light soy sauce or coconut aminos
- 5 tbsp (8 ml) dark soy sauce or coconut aminos
- 5 tbsp (8 ml) aged balsamic vinegar
Instructions
- Place the minced garlic and grated ginger on a small dish. Thinly slice the shiitake mushrooms.
- To prepare the cabbage, cut it into quarters and remove the core. Thinly slice each section into strips less than ¼ inch wide. For thick stems, slice them even more finely to ensure even cooking. Use your hands to separate the layers of cabbage after slicing.
- In a large wok, heat it over medium until warm to the touch. Pour in the avocado oil and add the garlic and ginger, stirring for 5 seconds before immediately adding the ground beef.
- Increase the heat to medium-high. Break the beef into small pieces with a wooden spoon. Continue cooking and stirring until most of the liquid has evaporated but some moisture remains, around 5-6 minutes.
- Add ½ teaspoon of sea salt and ½ teaspoon of cumin powder, then mix in the shiitake mushrooms. Stir fry for 1 minute.
- Introduce the cabbage to the wok. Stir fry for 2 minutes, then season with the remaining salt and cumin powder, the mushroom bouillon, and add the sauce. Cook for another 2 minutes, then deglaze the pan with a bit of chicken stock. Stir fry for 30 seconds before turning off the heat.
- For serving: Move the stir fry to a large platter. Lightly dust with cumin powder, sprinkle with gochugaru, and drizzle with toasted sesame oil. Garnish with diced scallions. Serve warm with steamed rice.
Notes
- Thinly slice the cabbage for even cooking and texture.
- Deglaze the pan with chicken stock for added flavor.
- Garnish with diced scallions for a fresh finishing touch.
