Ingredients
Scale
- 1 lb ground beef, 85/15 lean
- 4 cups green cabbage, thinly sliced
- 8 oz shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped, white and green parts separated
- 3 tablespoons soy sauce, low sodium
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
- Optional: red pepper flakes or chili oil for heat
Instructions
- Prepare all ingredients before cooking. Slice cabbage into thin strips, slice mushrooms, mince garlic and ginger, and chop green onions separating white and green parts.
- Heat a large skillet or wok over medium high heat. Add vegetable oil. When shimmering, add minced garlic and ginger. Stir for 20 to 30 seconds until fragrant.
- Add ground beef and break apart with spatula. Cook for 5 to 7 minutes, breaking into small pieces, until browned with no pink remaining. Drain excess fat if needed, leaving about 1 tablespoon.
- Add sliced mushrooms to the beef. Stir fry for 2 to 3 minutes until mushrooms begin to soften and brown at edges.
- Add sliced cabbage and white parts of green onions. Toss together and cook for 4 to 6 minutes, stirring frequently, until cabbage wilts slightly but remains crisp-tender.
- In a small bowl, whisk together soy sauce, oyster sauce, water, and sesame oil. Pour sauce into pan and toss until everything is evenly coated. Cook for 1 minute to let sauce thicken slightly.
- Taste and adjust seasoning with more soy sauce, salt, or pepper as needed. Turn off heat and stir in dark green tops of green onions.
- Serve immediately over steamed rice, noodles, or in lettuce wraps. Enjoy hot.
Notes
Storage: Store leftovers in airtight container in fridge for 3 to 4 days. Reheat in skillet with splash of water or in microwave.
Gluten-Free: Use tamari instead of soy sauce and check oyster sauce label for gluten.
Protein Swaps: Ground turkey, chicken, pork, or crumbled tofu work great.
Veggie Additions: Add bell peppers, snap peas, carrots, or green beans with the cabbage.