Description
A quick and flavorful Beef and Cabbage Stir Fry featuring tender slices of beef combined with crisp cabbage and vibrant vegetables, all cooked in a savory soy and ginger sauce. Perfect for a nutritious weeknight dinner that comes together in under 30 minutes.
Ingredients
Scale
Protein
- 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 and 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 and prepare the vegetables by shredding the cabbage, thinly slicing the onion, and julienning or thinly slicing the carrots. Mince the garlic and grate the ginger carefully so all ingredients are ready to cook.
- Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 2-3 minutes until it is browned and cooked through. Then remove the beef from the skillet and set aside to keep warm.
- Stir-Fry the Vegetables: Using the same skillet, add the sesame oil. Sauté the garlic, ginger, onion, and carrots for 2-3 minutes until the mixture is fragrant and the vegetables are slightly softened, creating the flavor base for the dish.
- Add the Cabbage: Add the shredded cabbage to the pan and cook for 5-6 minutes, stirring occasionally. Cook until the cabbage softens slightly but still retains a pleasant crunch for texture.
- Combine and Flavor: Return the cooked beef to the skillet with the vegetables. Pour in the soy sauce, oyster sauce (if using), rice vinegar (if using), and sprinkle the sugar and black pepper. Stir everything well to coat the ingredients evenly and heat through, cooking for an additional 2-3 minutes.
- Garnish and Serve: Remove from heat and garnish the stir fry with sesame seeds and chopped green onions if desired. Serve hot alongside steamed rice, noodles, or enjoy on its own for a low-carb option.
Notes
- For a gluten-free version, substitute tamari for soy sauce and omit the oyster sauce or use a gluten-free oyster sauce alternative.
- Adjust the sugar quantity or omit altogether to reduce sweetness according to preference.
- This recipe can be easily doubled for larger gatherings.
- Use flank steak or sirloin for the best texture as these cuts slice thinly and cook quickly.
- Adding a splash of rice vinegar adds a subtle tang that brightens the dish.
- Garnishing with sesame seeds and green onions adds texture and enhances presentation.
