This Chinese beef and cabbage stir fry combines thinly sliced beef, crisp-tender cabbage, and a savory garlic ginger sauce in one skillet. It is a quick, flavorful dinner that comes together in about 30 minutes using simple, affordable ingredients.
If you have half a head of cabbage sitting in your refrigerator, this is the recipe to make. Cabbage may seem humble, but it is perfect for stir-frying. The edges caramelize in the hot skillet while the center stays slightly crisp, giving the finished dish plenty of texture.
The homemade stir-fry sauce brings everything together with soy sauce, sesame oil, garlic, ginger, and a touch of brown sugar. Serve it over warm rice or noodles for an easy takeout-style meal the whole family can enjoy.
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Why You’ll Love This Beef and Cabbage Stir Fry
- Quick and easy: Dinner can be on the table in about 30 minutes.
- Budget-friendly: Cabbage adds plenty of volume without increasing the cost.
- Made in one pan: Everything cooks in the same large skillet or wok.
- Easy to customize: Add your favorite vegetables or adjust the sauce to taste.
- Great for meal prep: The leftovers reheat well for lunch the next day.
- Better than takeout: You control the ingredients, salt, sweetness, and spice.
Ingredients You’ll Need
For the Beef
- Flank steak: Thinly sliced flank steak cooks quickly and stays tender when sliced against the grain.
- Soy sauce: Seasons the beef before it goes into the skillet.
- Cornstarch: Creates a light coating that helps the beef brown and keeps it tender.
- Sesame oil: Adds a rich, toasted flavor.
For the Stir Fry
- Green cabbage: Cut the cabbage into bite-size pieces so it cooks evenly.
- Carrots: Add color, texture, and a little natural sweetness.
- Yellow onion: Gives the stir fry extra savory flavor.
- Garlic: Fresh garlic is best for the sauce.
- Fresh ginger: Adds warmth and classic stir-fry flavor.
- Vegetable oil: Use an oil with a high smoke point, such as vegetable, canola, avocado, or peanut oil.
- Green onions: Add freshness and color just before serving.
For the Stir-Fry Sauce
- Low-sodium soy sauce: Creates the salty, savory base.
- Beef broth: Adds flavor while providing enough liquid to coat the vegetables.
- Oyster sauce: Gives the sauce a deeper, slightly sweet umami flavor.
- Brown sugar: Balances the savory ingredients.
- Rice vinegar: Brightens the sauce and keeps it from tasting too heavy.
- Cornstarch: Thickens the sauce so it clings to the beef and cabbage.
- Red pepper flakes: Optional, but perfect if you enjoy a little heat.
The Best Beef for Stir Fry
Flank steak is an excellent choice because it has a bold beef flavor and cooks quickly. Sirloin steak, skirt steak, flat iron steak, or thinly sliced chuck steak can also be used.
No matter which cut you choose, slice the meat thinly against the grain. Cutting through the long muscle fibers makes each bite easier to chew.
For even thinner slices, place the beef in the freezer for 20 to 30 minutes before cutting it. The partially firm meat is much easier to slice.
How to Make Chinese Beef and Cabbage Stir Fry
1. Prepare the sauce
Whisk the soy sauce, beef broth, oyster sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and red pepper flakes together in a small bowl. Set the sauce aside while you prepare the stir fry.
2. Season the beef
Add the thinly sliced beef to a bowl with soy sauce, sesame oil, and cornstarch. Toss until the pieces are evenly coated. Let the beef sit for 10 minutes while you cut the vegetables.
3. Sear the beef
Heat a large wok or skillet over medium-high to high heat. Add one tablespoon of oil. Once the skillet is very hot, arrange half of the beef in a single layer.
Cook it without moving it for about one minute. Stir and continue cooking until browned but not completely cooked through. Transfer the beef to a plate and repeat with the remaining meat.
Cooking the beef in batches prevents the pan from becoming crowded. If too much meat is added at once, it will steam instead of developing those flavorful browned edges.
4. Stir-fry the vegetables
Add the remaining oil to the skillet. Cook the onion and carrots for two minutes. Add the cabbage and continue cooking for three to five minutes, stirring frequently.
The cabbage should soften and develop a few browned edges while still retaining a little bite.
5. Add the garlic and ginger
Stir in the minced garlic and ginger. Cook for about 30 seconds, just until fragrant. Garlic can burn quickly in a hot wok, so keep it moving.
6. Finish the stir fry
Return the beef and any accumulated juices to the skillet. Whisk the sauce again and pour it over the meat and vegetables.
Toss everything together and cook for another two to three minutes, or until the beef is cooked through and the sauce has thickened.
Remove the skillet from the heat and garnish with sliced green onions and sesame seeds.
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Tips for the Best Beef and Cabbage Stir Fry
Have Everything Ready Before Cooking
Stir-frying moves quickly. Slice the beef, chop the vegetables, and mix the sauce before heating the skillet.
Use a Hot Skillet
The skillet should be hot enough to sear the beef and lightly caramelize the cabbage. A large cast-iron skillet, stainless steel skillet, or wok works well.
Don’t Crowd the Beef
Cook the beef in two or more batches. Leaving space between the slices helps the meat brown instead of steaming in its own juices.
Cut the Cabbage Into Similar-Size Pieces
Evenly sized pieces cook at approximately the same rate. Keep the pieces large enough that they do not become limp or watery.
Whisk the Sauce Again Before Adding It
Cornstarch settles at the bottom of the bowl as the sauce sits. Give it another good whisk immediately before pouring it into the skillet.
Don’t Overcook the Cabbage
The cabbage should be tender enough to eat but still slightly crisp. Overcooked cabbage can release excess water and make the sauce thinner.
Make It Your Own
This easy Chinese beef and cabbage stir fry can be adapted to use what you already have.
- Add sliced mushrooms, snow peas, broccoli, baby corn, or bell peppers.
- Use ground beef instead of sliced steak for an even more affordable dinner.
- Substitute chicken, pork, shrimp, or tofu for the beef.
- Add sriracha, chili garlic sauce, or extra red pepper flakes for more heat.
- Use napa cabbage for a softer, more delicate texture.
- Replace the beef broth with chicken broth or water if needed.
- Add cashews or peanuts just before serving for extra crunch.
- Use tamari or coconut aminos in place of soy sauce when appropriate for your dietary needs.
What to Serve With Beef and Cabbage Stir Fry
Serve this stir fry over:
For a complete takeout-inspired dinner, pair it with egg rolls, dumplings, wonton soup, or a simple cucumber salad.
PrintChinese Beef and Cabbage Stir Fry
This easy Chinese beef and cabbage stir fry combines tender sliced steak, crisp cabbage, carrots, and onions with a savory homemade garlic ginger sauce. Ready in 30 minutes, this flavorful one-pan dinner is even better than takeout.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: ASIAN INSPIRED
Ingredients
For the Beef
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
For the Stir Fry
- 2 tablespoons vegetable or avocado oil, divided
- 1 small yellow onion, thinly sliced
- 2 medium carrots, cut into thin matchsticks
- 6 cups chopped green cabbage
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 3 green onions, sliced
- 1 teaspoon sesame seeds, optional
For the Stir-Fry Sauce
- ⅓ cup low-sodium soy sauce
- ½ cup low-sodium beef broth
- 2 tablespoons oyster sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- ¼ teaspoon crushed red pepper flakes, optional
Instructions
- Prepare the sauce. In a small bowl, whisk together the soy sauce, beef broth, oyster sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and crushed red pepper flakes. Set aside.
- Season the beef. Add the sliced beef to a medium bowl. Add one tablespoon soy sauce, two teaspoons cornstarch, and one teaspoon sesame oil. Toss until evenly coated. Let the beef rest for 10 minutes while you prepare the vegetables.
- Heat the skillet. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high to high heat.
- Sear the beef. Arrange half of the beef in a single layer. Cook without stirring for one minute, then stir-fry for another one to two minutes. Transfer the beef to a clean plate. Repeat with the remaining beef, adding a little more oil if needed.
- Cook the vegetables. Add the remaining tablespoon of oil to the skillet. Add the onion and carrots and stir-fry for two minutes.
- Add the cabbage. Add the chopped cabbage and cook for three to five minutes, stirring frequently. The cabbage should begin to soften and develop a few browned edges while remaining slightly crisp.
- Add the aromatics. Stir in the garlic and ginger. Cook for approximately 30 seconds, just until fragrant.
- Combine everything. Return the beef and any accumulated juices to the skillet.
- Add the sauce. Whisk the prepared sauce again and pour it over the beef and vegetables. Toss everything together and cook for two to three minutes, or until the sauce thickens and the beef is cooked through.
- Serve. Remove the skillet from the heat. Garnish with sliced green onions and sesame seeds. Serve immediately over warm rice or noodles.
Notes
- Place the steak in the freezer for 20 to 30 minutes before slicing. Partially firm beef is easier to cut into thin strips.
- Always slice the beef against the grain for the most tender results.
- Cook the beef in batches so it sears instead of steaming.
- Prepare all the ingredients before heating the skillet because stir-frying moves quickly.
- Avoid overcooking the cabbage. It should remain slightly crisp.
- Whisk the sauce immediately before adding it because the cornstarch settles at the bottom.
- If the sauce becomes too thick, add one or two tablespoons of beef broth.
- For extra sauce, increase the broth to ¾ cup and add one additional teaspoon of cornstarch.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat leftovers in a skillet over medium heat or microwave individual portions until hot.
How to Store and Reheat Leftovers
Allow the beef and cabbage stir fry to cool before transferring it to an airtight container. Refrigerate it for up to three or four days.
Reheat individual portions in the microwave until hot. You can also reheat the stir fry in a skillet over medium heat. Add a tablespoon of water or broth if the sauce has become too thick.
The cabbage will soften as it sits, so this dish has the best texture when served immediately or reheated within the first day or two.
Frequently Asked Questions
Can I make Chinese beef and cabbage stir fry with ground beef?
Yes. Brown one pound of ground beef in the skillet, drain any excess grease, and then continue with the vegetables and sauce. Ground beef makes this recipe particularly quick and budget-friendly.
What kind of cabbage is best for stir fry?
Green cabbage is sturdy, affordable, and holds its texture well. Napa cabbage can also be used, but it cooks faster and has a softer texture.
How do Chinese restaurants make beef so tender?
Thin slicing, cutting against the grain, and coating the meat with cornstarch all help create tender beef. Cooking it quickly over high heat also prevents it from becoming tough.
Can I prepare this stir fry ahead of time?
You can slice the meat, cut the vegetables, and mix the sauce up to one day ahead. Store each component separately in the refrigerator and cook the stir fry just before serving.
Why is my beef stir fry watery?
The skillet may not have been hot enough, the beef may have been crowded, or the cabbage may have cooked too long. Cook the beef in batches and keep the skillet hot so excess moisture evaporates quickly.
Can I use bagged coleslaw mix?
Yes. Bagged coleslaw mix is an easy shortcut because the cabbage and carrots are already shredded. Since the pieces are smaller, cook them for only two or three minutes before adding the sauce.
Final Thoughts
This easy Chinese beef and cabbage stir fry proves that a satisfying dinner does not require expensive ingredients or hours in the kitchen. The beef is tender, the vegetables remain crisp, and the homemade sauce delivers that savory takeout-style flavor in every bite.
It is also a practical way to stretch one pound of beef into a generous family meal. Serve it over a bowl of fluffy rice, add your favorite vegetables, and you have a comforting one-pan dinner that is quick enough for your busiest weeknights.
