Description
This Beef and Cabbage Stir Fry is a quick, flavorful dish that combines tender strips of beef with crisp cabbage, all cooked in a savory sauce with a touch of ginger and garlic. It’s a healthy, satisfying meal that’s ready in no time.
Ingredients
For the Stir Fry:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
- 1 medium head of cabbage, shredded (about 4 cups)
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or vegetable oil (for cooking)
- Salt and pepper to taste
For the Stir Fry Sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon oyster sauce (optional, but adds rich umami flavor)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar (optional for sweetness)
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 teaspoon cornstarch (optional, for thickening the sauce)
- 1 tablespoon water (if using cornstarch)
- Red pepper flakes (optional, for heat)
Instructions
Begin by slicing the beef against the grain into thin strips. This will help ensure that the beef stays tender when cooked. If you’re using a tougher cut of beef like flank steak, slicing it thinly is essential to make it easier to chew.
Once sliced, season the beef with a pinch of salt and pepper. Set it aside while you prepare the vegetables and stir fry sauce.
In a small bowl, combine the soy sauce, oyster sauce (if using), rice vinegar, honey or brown sugar (if using), sesame oil, grated ginger, and cornstarch. If you’re using cornstarch, mix it with the water in a separate small bowl to create a slurry, then add it to the sauce mixture. Stir well to combine all the ingredients. This sauce will add a sweet, tangy, and savory flavor to the stir fry.
While the beef is resting, slice the red bell pepper and onion thinly, and shred the cabbage. Mince the garlic and set everything aside, ready to cook.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the sliced beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 2-3 minutes per side until the beef is browned and cooked through. Remove the beef from the skillet and set it aside.
In the same skillet, add another tablespoon of oil. Add the garlic and sauté for 30 seconds until fragrant. Then, add the sliced onion and bell pepper, stirring frequently, and cook for about 3-4 minutes until they begin to soften.
Next, add the shredded cabbage to the skillet and continue to stir-fry for another 4-5 minutes. The cabbage should soften slightly but still retain some crunch.
Once the vegetables are cooked to your liking, return the beef to the skillet. Pour the prepared stir fry sauce over the beef and vegetables, tossing everything together to coat evenly. Cook for an additional 1-2 minutes, allowing the sauce to thicken and the flavors to meld.
Once everything is well combined, taste the stir fry and adjust the seasoning with more salt, pepper, or red pepper flakes if desired. Serve the Beef and Cabbage Stir Fry immediately, either on its own or over a bed of steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15-20g
- Carbohydrates: 12-15g
- Protein: 30-35g