Description
Growing up, my grandmother always kept cabbage in her kitchen – it was affordable, versatile, and seemed to last forever in the refrigerator. She’d often pair it with whatever protein was available, creating satisfying meals that stretched the budget without sacrificing taste. This Beef and Cabbage Stir Fry carries that same spirit of resourceful cooking while delivering restaurant-quality results in just minutes.
Ingredients
For the Beef:
- 1 pound flank steak or sirloin, sliced thin against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir Fry:
- 1 medium head green cabbage (about 2 pounds), cored and chopped
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, sliced thin
- 2 carrots, julienned (optional)
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons water
For Garnish:
- 3 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro (optional)
Substitution Notes: Purple cabbage works beautifully and adds gorgeous color. For gluten-free needs, use tamari instead of soy sauce and skip the oyster sauce or use a gluten-free version. Chicken thighs or pork tenderloin make excellent beef alternatives.
Instructions
Start by slicing your beef against the grain into thin strips, about 1/4-inch thick. This ensures tender, easy-to-chew pieces. In a medium bowl, toss the beef with soy sauce, cornstarch, and sesame oil. Let this marinate while you prep your vegetables – even just 10 minutes makes a difference in flavor and tenderness.
Whisk together all sauce ingredients in a small bowl until the brown sugar dissolves completely. The mixture should smell savory and slightly sweet with a hint of tang from the vinegar. Set this aside within easy reach of your stove – you’ll need to add it quickly once the stir-frying begins.
Heat 2 tablespoons of oil in a large wok or skillet over high heat until it shimmers and just begins to smoke lightly. Add the marinated beef in a single layer, letting it sear undisturbed for 2-3 minutes until beautifully browned on one side. Stir-fry for another 1-2 minutes until just cooked through. The beef should still be slightly pink in spots. Transfer to a clean plate and set aside.
Add the remaining tablespoon of oil to the same pan. Toss in the minced garlic and grated ginger, stir-frying for just 30 seconds until fragrant – be careful not to let them burn. The sizzling sound should be vigorous, and your kitchen will fill with an incredible aroma that signals you’re on the right track.
Add the sliced onion first, stir-frying for 2 minutes until it starts to soften and become translucent. Then add the chopped cabbage and carrots if using. The pan will seem very full at first, but don’t worry – the cabbage will wilt down significantly. Stir-fry for 3-4 minutes until the cabbage is crisp-tender and bright green.
Return the beef to the pan along with any accumulated juices. Pour the prepared sauce over everything and toss quickly to coat. Stir-fry for another 1-2 minutes until the sauce thickens slightly and everything is heated through. The beef should be tender, the cabbage should have a pleasant bite, and the sauce should glaze everything beautifully.
Nutrition
- Calories: 320-350
- Fat: 18-20 grams
- Carbohydrates: 15-18 grams
- Fiber: 6-8 grams
- Protein: 28-30 grams