Green Cabbage and Beef Stir Fry (Print View)
Tender beef strips and crisp green cabbage tossed in savory Asian flavors. A quick, satisfying dinner ready in just 30 minutes.
# What You Need:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tablespoon soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
→ Vegetables
05 - 1 small head green cabbage, cored and thinly sliced
06 - 1 medium carrot, julienned
07 - 3 scallions, sliced
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
→ Sauce
10 - 3 tablespoons soy sauce
11 - 1 tablespoon oyster sauce
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon brown sugar
14 - 1/2 teaspoon freshly ground black pepper
→ For Stir Fry
15 - 2 tablespoons vegetable oil
# How to Make It:
01 - In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, cornstarch, and sesame oil. Mix well and let marinate for 10 minutes.
02 - In a small bowl, whisk together all sauce ingredients: soy sauce, oyster sauce, rice vinegar, brown sugar, and black pepper. Set aside.
03 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and stir-fry for 1 to 2 minutes until just browned. Remove beef and set aside.
04 - Add remaining 1 tablespoon oil to the wok. Add garlic, ginger, and scallions; stir-fry for 30 seconds until fragrant.
05 - Add green cabbage and carrot. Stir-fry for 3 to 4 minutes until vegetables are tender but still crisp.
06 - Return the beef to the wok. Pour in the sauce and toss everything together for 1 to 2 minutes until well coated and heated through.
07 - Transfer to serving plates and serve hot with steamed rice or noodles if desired.
# Expert Tips:
01 -
- The quick marinade creates beef so tender it practically melts against the crisp cabbage, creating that perfect textural contrast that keeps you coming back for another bite.
- On busy weeknights when cooking feels like a chore, this comes together in just 30 minutes yet tastes like something that simmered all afternoon.
02 -
- After ruining several stir fries by overcrowding my pan, I learned to cook in batches when needed, giving ingredients room to sear rather than steam.
- The key to crisp-tender vegetables is cooking them over high heat for a short time, not the low-and-slow approach that works for other dishes.
03 -
- Freeze your beef for about 15 minutes before slicing for those paper-thin cuts that professional chefs achieve, making even cheaper cuts tender and quick-cooking.
- Add a splash of water to the edge of the wok and immediately cover it for 30 seconds when cooking the cabbage if you want it slightly more tender while maintaining its crunch.