This Chinese Beef and Cabbage Stir-Fry is quick, tasty, and perfect for a busy night. The tender beef pairs wonderfully with crunchy cabbage and a flavorful sauce!
I love how fast this comes together. Just chop, stir, and enjoy! It’s the kind of meal that makes you feel like a chef without the fuss—dinner in under 30 minutes!
Key Ingredients & Substitutions
Flank Steak or Sirloin: Both are great choices for this stir-fry due to their tenderness. If you’re looking for a budget option, you could use ground beef or shredded chicken instead. Just be mindful of cooking times as they vary!
Green Cabbage: This adds a lovely crunch and mild flavor. If you want something different, feel free to substitute with napa cabbage, bok choy, or even broccoli for a twist.
Garlic and Ginger: Fresh garlic and ginger are key for aromatic flavor. For convenience, you can use garlic powder and ground ginger, but fresh is always best for depth of taste.
Soy Sauce: A must for that classic umami flavor! If you’re looking for a low-sodium option or gluten-free version, you can use tamari or coconut aminos.
Oyster Sauce: This adds a rich taste to the dish. If you’re vegetarian or don’t have it, you can leave it out or use mushroom soy sauce instead.
How Do You Get Perfectly Thin Beef Strips?
Slicing beef against the grain is essential for tenderness. It can be tricky, but here’s how to do it right:
- Freeze the beef for about 30 minutes. This firms it up and makes it easier to cut.
- Use a sharp knife to slice the beef thinly, aiming for about 1/4 inch thick.
- Always cut across the grain, which means cutting through the fibers, not along them. This helps the meat be more tender when cooking.
What’s the Best Way to Stir-Fry Without Overcooking?
Stir-frying is quick, and timing is everything!
- Ensure your wok or skillet is hot before adding oil. This prevents sticking and gives that nice sear.
- Cook the beef in small batches if necessary. Overcrowding can lower the pan’s temperature, leading to steaming instead of stir-frying.
- Keep stirring! This helps everything cook evenly and prevents burning, especially with the quick-cooking cabbage.
Now you’re all set to make a delicious and quick stir-fry. Enjoy your cooking!
Quick and Easy Chinese Beef and Cabbage Stir-Fry
Ingredients You’ll Need:
For the Stir-Fry:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 3 cups green cabbage, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 green onions, sliced
For the Sauce:
- 2 tbsp vegetable oil (or peanut oil)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine (Chinese cooking wine) or dry sherry (optional)
- 1 tsp sugar
- 1/4 tsp black pepper
- 1/2 cup beef broth or water
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and approximately 10 minutes of cooking time, so you can have a delicious meal on the table in under 30 minutes! Quick, easy, and satisfying!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by thinly slicing the beef across the grain to ensure tenderness. Then, slice the cabbage into strips. Mince the garlic and ginger, and slice the green onions, separating the white parts from the green parts.
2. Make the Stir-Fry Sauce:
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, Shaoxing wine (if you’re using it), sugar, black pepper, and beef broth or water. Stir well to combine and set this sauce aside.
3. Heat the Oil:
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat until it’s hot. Be sure to swirl the oil around to coat the pan evenly.
4. Cook the Beef:
Add the sliced beef to the hot pan in a single layer. Stir-fry for about 2-3 minutes until the beef is browned but not fully cooked. Remove the beef from the pan and set it aside. This helps to keep the beef tender.
5. Aromatics Time:
In the same pan, add the remaining tablespoon of oil. Then add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant, making sure not to burn the garlic.
6. Cabbage Goes In:
Add the sliced cabbage to the pan. Stir-fry for 3-4 minutes until it starts to soften but still has some crunch. This will give the dish a wonderful texture.
7. Combine Everything:
Return the beef to the pan, and pour in the stir-fry sauce. Stir well to combine all the ingredients and let them mingle for a minute.
8. Thicken the Sauce:
Give the cornstarch slurry a quick stir to mix it up, then add it to the pan. Continue cooking for about 1 minute, or until the sauce thickens nicely and coats the beef and cabbage.
9. Final Touch:
Remove the pan from heat. Garnish your delicious stir-fry with the green parts of the sliced onions for a fresh finish.
10. Serve and Enjoy:
Serve your quick and easy Chinese beef and cabbage stir-fry hot with steamed rice for a complete meal. Enjoy every bite!
Happy cooking! This dish is sure to impress your family and friends!
Can I Use a Different Cut of Beef?
Absolutely! While flank steak and sirloin work beautifully, you could also use ribeye, round steak, or even ground beef. Just keep in mind that cooking times may vary—a thinner cut cooks more quickly!
What Can I Use Instead of Cabbage?
If you’re not a fan of cabbage, you can substitute it with other crunchy veggies like bok choy, napa cabbage, or even broccoli and bell peppers. Just adjust the cooking time so that everything remains crisp!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For reheating, warm it gently on the stove or in the microwave while adding a splash of water or broth to prevent it from drying out.
Can I Make This Recipe Gluten-Free?
Yes! To make it gluten-free, simply use tamari or coconut aminos instead of soy sauce and ensure your oyster sauce is gluten-free as well. This will keep the flavors intact while accommodating dietary preferences!
