Beef Cabbage Stir Fry (Print Version)

# Ingredients:

→ Essential Ingredients

01 - 12 oz green or savoy cabbage, sliced into thin ribbons
02 - 1 lb ground beef
03 - 4 garlic cloves (approx. 0.8 oz), finely chopped
04 - 2 small pieces of ginger (about 0.5 oz), shredded into fine bits
05 - 4 oz shiitake mushrooms (around 4 large ones), cut into thin slices

→ Flavorings & Sauce

06 - 1/2 tbsp dark soy sauce or substitute with coconut aminos
07 - 1 tbsp light soy sauce or coconut aminos
08 - 1/2 tbsp aged balsamic vinegar or Chinese black vinegar
09 - 1 tsp coarse sea salt, split in half
10 - 1 tsp ground cumin, split in half, add more for garnish if desired
11 - 1 tsp chicken or shiitake mushroom bouillon (optional)

→ Cooking Add-Ins

12 - 1 tbsp avocado oil for frying
13 - Splash of mirin, Shaoxing wine, stock, or michu
14 - Toasted sesame oil for adding at the end
15 - Optional: Sprinkle of Korean red chili flakes (gochugaru) for some spice
16 - 1 scallion, finely chopped

# Instructions:

01 - Chop up your garlic and grate the ginger, putting them together on a small dish. Slice the shiitake into strips. Quarter the cabbage, remove its core, and then cut it into super-thin strips (under ¼ inch wide). For the thick parts of the leaves, slice those even thinner to help them cook evenly. Separate the layers with your hands.
02 - Set your wok to medium heat and let it get warm. Add the oil, and once it's hot, toss in the ginger and garlic. Stir them around quickly for a few seconds, then throw in the ground beef.
03 - Turn up the heat to medium-high. Use a spoon to break up the beef into small chunks while it cooks. Keep cooking until most of the liquid has cooked off, leaving a little bit behind—this usually takes 5 to 6 minutes.
04 - Sprinkle in half of the cumin and salt, then mix in the sliced mushrooms. Stir-fry everything together for an additional minute.
05 - Dump the cabbage into the pan and stir-fry it for about 2 minutes. Add the rest of the cumin, salt, bouillon (if you're using it), and the pre-mixed sauce. Cook for another 2 minutes while stirring.
06 - Pour in a quick splash of your cooking wine or stock to deglaze the pan and give it all a good stir for 30 seconds. Take it off the heat, serve it on a plate, and top with extra cumin, chili flakes (if you like heat), sesame oil drizzle, and some freshly diced scallions.

# Notes:

01 - This simple, flavorful stir-fry blends cabbage, ground beef, and Chinese-inspired spices with a pinch of cumin for a cozy, weeknight-friendly meal.
02 - For a juicier result, you could stir in 2-3 tbsp of broth mixed with ½ tsp of starch when preparing the sauce.

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