Description
A quick and flavorful Chinese beef cabbage stir-fry that combines tender beef slices with crisp cabbage in a savory, slightly sweet sauce. Perfect for busy weeknights and ready in under 30 minutes.
Ingredients
Scale
- ½ pound (225g) beef sirloin or flank steak, thinly sliced
- 1 small head green cabbage (about 5 cups shredded / 450g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, minced or grated (or ½ teaspoon powdered ginger)
- 3 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil (canola or peanut oil)
- 2 green onions, thinly sliced (about 20g)
- ¼ teaspoon red chili flakes (optional)
Instructions
- Slice beef thinly against the grain. Shred cabbage into bite-sized strips. Mince garlic and ginger, and slice green onions.
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, and red chili flakes if using. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add beef in a single layer and sear without moving for 1-2 minutes, then stir-fry for another 2 minutes until just cooked but still juicy. Remove beef to a plate.
- Add remaining 1 tablespoon vegetable oil to the pan. Stir-fry garlic and ginger for about 30 seconds until fragrant but not browned.
- Add shredded cabbage and stir-fry, tossing frequently, for 4-5 minutes until cabbage softens but remains crunchy.
- Return beef to the pan, pour in the sauce, and toss to combine. Stir-fry for another minute until sauce thickens and coats everything.
- Remove from heat, drizzle with toasted sesame oil, and sprinkle with sliced green onions.
- Serve immediately over steamed jasmine rice or noodles.
Notes
Slice beef against the grain for tenderness. Use fresh garlic and ginger for best flavor. Cook beef in batches if pan is crowded to avoid steaming. Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of water or broth. Avoid freezing to prevent mushy cabbage. Substitute oyster sauce with hoisin or vegetarian oyster sauce for different flavors or dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 320
- Sugar: 5
- Sodium: 780
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 4
- Protein: 28
Keywords: beef stir-fry, Chinese recipe, cabbage stir-fry, quick dinner, weeknight meal, savory beef, easy stir-fry