Use of ground beef in Chinese food
Ground beef does not work well in any traditional stir-fry or soupy dish, though there are probably one or two that actually call for it

But it does work well, and is actually used in China for stuffed items. Some deep fried or steamed pastry rolls ("dim sum") or steamed buns have some ground beef in the filling

In my experience it was a very coarse grind, and unlike the typical western butchery grind

I have seen a form of a "scotch egg", and hard boiled egg, wrapped with a smooth layer of chilies, herbs, and ground beef, and baked until set. Served cold, but very hot!

It is also used for some kinds of BBQ skewers (kebab style), more predominantly in the Muslim areas (which are limited). Some skewers are actual edible vegetables; like stems of choy sum, or a sort of asparagus etc. All very nice!

Of course, you can get all this in Pork, Chicken, Lamb, Goat, or whatever else moves in China

Examples



Beef Roll (like an English 'Sausage Roll' with light pastry)



Beef "String" (on right, like middle eastern kebab, but totally different herb taste)



Beef Steamed Bun