Chinese Beef Cabbage Mushroom Stir Fry
A quick one skillet dinner of lean ground beef, cabbage, and shiitake mushrooms in a garlic ginger soy sauce, served over cauliflower rice.
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1 lb lean ground beef browned and drained
- 4 cup shredded green cabbage about half a small head
- 8 oz shiitake mushrooms stems removed, caps sliced
- 3 green onions whites and greens separated, sliced
- 3 tbsp low sodium soy sauce
- 1 tbsp toasted sesame oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 cup cauliflower rice fresh or frozen
- black pepper to taste
Instructions
Cooking
- Brown the beef. Heat the sesame oil in a large skillet over medium-high heat and cook the beef 5 to 6 minutes until browned and no pink remains (160 degrees F). Drain extra fat.
- Add aromatics. Stir in the garlic, ginger, and green onion whites for 1 minute until fragrant.
- Cook the mushrooms. Add the shiitakes and cook about 3 minutes until golden at the edges.
- Wilt the cabbage. Add the cabbage in handfuls and toss 3 minutes until crisp tender.
- Season. Stir in the soy sauce and pepper for 2 minutes until the pan is nearly dry.
- Serve. Warm the cauliflower rice, top with the stir fry, and finish with green onion tops.
Notes
Substitutions: Use ground turkey or chicken for the beef, button mushrooms for shiitakes, and tamari for gluten free.
Tips: Use a large skillet so the beef browns instead of steaming. Stop cooking while the cabbage still has bite.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Store the cauliflower rice separately.