This quick Chinese beef and cabbage stir-fry packs a punch! Tender beef, crunchy cabbage, and flavorful soy sauce come together in one easy dish that everyone will love.
Honestly, it’s a lifesaver on busy nights. Just chop, stir, and enjoy a tasty meal in no time! I like serving it over rice—it soaks up all that yummy sauce! 🍚
Key Ingredients & Substitutions
Beef: Use sirloin or flank steak for great results. If you’re looking for a leaner option, consider using chicken or turkey. Tofu is a fantastic plant-based substitute and works well in this recipe.
Napa Cabbage: This cabbage is great because it has a mild flavor and tender yet crunchy texture. If you can’t find it, regular green cabbage or bok choy can be used instead.
Vegetable Oil: Any neutral oil like canola or grapeseed oil works here. For a twist, you can use sesame oil or avocado oil for an extra layer of flavor, just be careful not to overheat it.
Soy Sauce: I prefer low-sodium soy sauce to control the saltiness. If you’re avoiding soy, coconut aminos can be a good alternative.
How Do You Get Tender Beef in a Stir-Fry?
Slicing the beef against the grain is key to tenderness. This method breaks down muscle fibers and makes every bite easier to chew. Here’s how to do it right:
- Place the beef in the freezer for 20-30 minutes; this firms it up and makes slicing easier.
- Look for the grain (the direction the fibers run) and slice across it, not with it.
- Keep your strips even, about 1/4 inch thick, for quick cooking.
Using a hot pan helps too! Be sure to not overcrowd the skillet, which ensures that the beef sears instead of stewing. Happy cooking!
How to Make Easy Chinese Beef and Cabbage Stir-Fry
Ingredients You’ll Need:
For the Stir-Fry:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
- 3 cups Napa cabbage, roughly chopped
- 2 tablespoons vegetable oil (or any neutral oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 small onion, thinly sliced
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/4 cup beef or chicken broth (or water)
For Thickening:
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
Optional Garnish:
- Sliced green onions
- Toasted sesame seeds
How Much Time Will You Need?
This stir-fry takes about 10 minutes to prep and another 10 minutes to cook, so you’re looking at a total time of about 20 minutes. Perfect for a quick, delicious weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by slicing the beef thinly against the grain. This helps keep it tender. Then chop the Napa cabbage, mince the garlic and ginger, and slice the onion. Having everything ready makes cooking super easy.
2. Make the Sauce:
In a small bowl, combine soy sauce, oyster sauce, sugar, sesame oil, and broth. Mix well and set aside. This will give your stir-fry an amazing flavor!
3. Cook the Aromatics:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic, ginger, and sliced onions. Stir-fry for about 1 minute until fragrant—you really want to smell those delicious scents!
4. Add the Beef:
Next, toss in the sliced beef. Stir-fry for about 2-3 minutes until it starts to brown but isn’t fully cooked yet. You want it juicy and tender!
5. Add the Cabbage:
Add the chopped Napa cabbage to the skillet. Stir everything together and cook for about 3-4 minutes until the cabbage is softened but still has a nice crunch.
6. Pour in the Sauce:
Now, pour the sauce mixture over the beef and cabbage. Stir well to coat everything and let it simmer for 1-2 minutes to blend the flavors.
7. Thicken the Sauce:
To thicken the sauce, add the cornstarch slurry while stirring continuously for about 1 minute until the sauce thickens slightly.
8. Season and Serve:
Give it a taste and adjust with salt and pepper as needed. Once it’s all mixed and flavors are perfect, remove it from heat. Serve it hot over steamed rice and garnish with sliced green onions and toasted sesame seeds if you desire!
Enjoy your easy, flavorful Chinese beef and cabbage stir-fry!
FAQ for Easy Chinese Beef and Cabbage Stir-Fry
Can I Use Different Types of Meat?
Absolutely! While beef sirloin or flank steak is recommended for this recipe, you can use chicken, pork, or even tofu for a vegetarian option. Just remember that cooking times may vary slightly based on the type of meat or substitute you choose.
How Do I Store Leftovers?
Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave it in short intervals, stirring in between. Add a splash of broth if it seems dry!
What If I Don’t Have Napa Cabbage?
No problem! You can substitute with regular green cabbage, bok choy, or even kale if you have it on hand. Each type of cabbage will offer a slight variation in flavor and texture but will still work well in this stir-fry.
Can I Add More Vegetables?
Definitely! Feel free to add your favorite vegetables like bell peppers, carrots, snap peas, or broccoli. Just ensure that you adjust the cooking time slightly to ensure everything is cooked evenly and remains crisp!
