Description
A quick and flavorful Beef and Cabbage Stir Fry combining tender slices of beef with crisp shredded cabbage and vibrant vegetables, flavored with garlic, ginger, soy sauce, and sesame oil. Perfect for a nutritious, 25-minute weeknight meal that can be enjoyed on its own or with rice or noodles.
Ingredients
Scale
Beef
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
Vegetables
- 1 medium head of cabbage, shredded
- 1 large onion, thinly sliced
- 2 carrots, julienned or thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 green onions, chopped (optional, for garnish)
Sauces & Oils
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for cooking)
- 1 tablespoon rice vinegar (optional, for extra tang)
Seasonings
- 1 teaspoon sugar (optional)
- 1/4 teaspoon black pepper
- 2 teaspoons sesame seeds (optional, for garnish)
Instructions
- Prep the Ingredients: Thinly slice the beef against the grain to ensure tenderness. Prepare the vegetables by shredding the cabbage, slicing the onion thinly, and julienning the carrots. Mince the garlic cloves and grate fresh ginger to bring aromatic flavor to the dish.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 2-3 minutes until the meat is browned and cooked through. Remove the beef from the pan and set it aside to prevent overcooking.
- Stir-Fry the Vegetables: Using the same skillet, add the sesame oil. Sauté the minced garlic, grated ginger, sliced onion, and julienned carrots for 2-3 minutes until fragrant and slightly softened, which helps develop their flavors.
- Add the Cabbage: Add the shredded cabbage to the pan and cook for 5-6 minutes, stirring occasionally. Cook until the cabbage softens but retains a pleasant crunch, maintaining texture in the dish.
- Combine and Flavor: Return the cooked beef to the skillet with the vegetables. Add soy sauce, oyster sauce if using, rice vinegar for tang (optional), sugar if desired to balance flavors, and black pepper. Stir thoroughly to coat all ingredients evenly and heat through for 2-3 minutes to meld the flavors.
- Garnish and Serve: Finish by garnishing with sesame seeds and chopped green onions if desired. Serve the stir fry hot, either on its own for a low-carb option or accompanied by steamed rice or noodles for a more filling meal.
Notes
- For a gluten-free version, use tamari instead of soy sauce and omit oyster sauce or use a gluten-free alternative.
- To make it spicier, add sliced chili peppers or a dash of chili flakes during the vegetable stir-fry step.
- Be sure to slice the beef thinly against the grain to keep it tender.
- This dish cooks quickly; prepping ingredients beforehand is key for smooth cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
