Chinese 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
Scale
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.
Find it online: https://www.firsthomelovelife.com/chinese-beef-cabbage-stir-fry/