Entrée: China – 中式牛肉和白菜炒 ▶ Zhōngshì niúròu hé báicài chǎo (Chinese-Style Ground Beef and Napa Cabbage Stir-Fry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) ground beef
2 brown eggs
2 tbsp (30 ml) whole milk
6 cups (150 g) napa cabbage, chopped
3 cloves garlic, minced
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) white pepper
1 / 2 tsp (2.5 ml) black pepper
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) sesame oil (optional)
2 green onions, sliced (optional garnish)

Show original ingredient measurements

1 lb / 450 g ground beef
2 brown eggs
2 tbsp (30 ml) whole milk
6 cups (150 g) napa cabbage, chopped
3 cloves garlic, minced
2 tbsp (30 ml) soy sauce
1 tsp white pepper
1 / 2 tsp black pepper
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) sesame oil (optional)
2 green onions, sliced (optional garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Beat eggs with milk and a pinch of salt. Heat wok or large skillet over high heat with 1/2 tbsp (7.5 ml) oil, scramble eggs until just set, remove and reserve.
2. Add remaining oil to wok, add garlic and stir briefly, then add ground beef and break up; cook until browned.
3. Season beef with soy sauce, white pepper and black pepper; stir to combine.
4. Add chopped napa cabbage and stir-fry until wilted but still slightly crisp, 3–5 minutes.
5. Return scrambled eggs to the pan, toss with a splash of sesame oil if using, adjust seasoning to taste.
6. Garnish with sliced green onions and serve hot as an entree over steamed rice.

1. Beat eggs with milk and a pinch of salt. Heat wok or large skillet over high heat with 1/2 tbsp oil, scramble eggs until just set, remove and reserve.
2. Add remaining oil to wok, add garlic and stir briefly, then add ground beef and break up; cook until browned.
3. Season beef with soy sauce, white pepper and black pepper; stir to combine.
4. Add chopped napa cabbage and stir-fry until wilted but still slightly crisp, 3–5 minutes.
5. Return scrambled eggs to the pan, toss with a splash of sesame oil if using, adjust seasoning to taste.
6. Garnish with sliced green onions and serve hot as an entree over steamed rice.