If you're a fan of Asian-inspired cuisine, you're in for a treat with this Cabbage and Beef Stir Fry recipe. Tender beef strips are marinated in a flavorful mixture of egg, Shaoxing wine, and spices, then coated in cornstarch and pan-seared until crispy.
The beef is then stir-fried with colorful vegetables, including bell peppers, onions, and shredded cabbage, all cooked in a savory ginger and garlic sauce.
This dish is perfect for a quick and easy weeknight dinner and can be customized with your favorite vegetables and protein sources. Serve it over steamed rice for a complete meal that's both delicious and nutritious.😋
How to Make Cabbage and Beef Stir Fry
Note: The full instructions are provided in the recipe card below.
In a medium-sized bowl, beat the egg. Add the beef, Shaoxing wine, oil, granulated garlic, black pepper, and salt and toss well to coat; let it marinate for about 15 to 20 minutes.
In a medium-sized bowl, combine all the sauce ingredients and set aside. When you're ready to cook, in a large ziplock bag, combine the ⅓ cup of cornstarch and the ½ of the marinated beef, close it, and shake it until the pieces of beef are fully and evenly coated with the cornstarch.
Preheat a 14-inch nonstick skillet or wok over high heat, then add enough oil to coat the bottom of the skillet. Spread the beef with minimal overlapping. Use a pair of tongs to rearrange the beef, if necessary. Let it sear for 1 to 2 minutes without moving or until the bottom turns crispy and brown. Repeat the process with the remaining marinated beef.
Flip and sear the other side, about 1 to 2 minutes or so, until crispy and brown. *(If you must cook the beef in batches, do that rather than crowding the pan). Transfer the beef to a big bowl or plate and remove the skillet from the stove. Let cool for 2 to 3 minutes. Place the skillet back onto the stove and turn to medium heat. *(If you don't have any oil left in the pan, add about 2 tablespoons more).
Add the white part of the green onion, ginger, and garlic. Stir a few times to release the fragrance. Add the bell pepper, onion, and shredded cabbage and cook until tender-crisp or fully tender, if you prefer.
If you only use baby bok choy, cook for about 1 minute. Stir the sauce again to dissolve the cornstarch completely. Pour into the skillet. Stir and cook the sauce using a heatproof or wooden spatula until it thickens.
Add the cooked beef back in and stir to coat the beef with the sauce; toss in the green part of the green onion and garnish with sesame seeds, if desired. Serve the Cabbage and Beef Stir Fry over steamed rice as a main dish. Enjoy
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Recipe
Easy Cabbage and Beef Stir Fry
Ingredients
- 2.2 lb (1 kg) rump beef, cut into ½-inch thick strips
- ⅔ cup cornstarch , divided
For the Marinade:
- 1 extra-large egg , beaten
- ½ teaspoon kosher salt
- ½ teaspoon granulated black pepper
- ¼ teaspoon granulated garlic
- 1 tablespoon peanut oil , extra virgin olive oil, or canola
- 1 tablespoon Shaoxing wine or dry sherry
For the Sauce:
- 1 cup water
- 1 teaspoon Knorr beef bouillon
- 2 tablespoons Shaoxing wine or dry sherry
- 3 tablespoons low sodium soy sauce
- 1 tablespoon mushroom-flavored dark soy sauce
- 2 tablespoons Chinkiang vinegar
- ¼ cup ( 4 tablespoons) light brown sugar
- 1 teaspoon red pepper flakes
- ½ teaspoon kosher salt
- 2 tablespoons cornstarch
For the Cabbage and Beef Stir Fry:
- ⅓ cup extra virgin olive oil , canola oil, or peanut oil
- 5 green onions , chopped*(white and green parts separated)
- 4 cloves garlic , thinly sliced
- 1 tablespoon ginger , finely grated
- 1 bell pepper , sliced ( any color)
- 1 poblano pepper , sliced
- 1.1 g (500g) red or green head cabbage, shredded or baby bok choy, quartered
- 1 onion , thinly sliced
Instructions
- In a medium-sized bowl, beat the egg. Add the beef, wine, Shaoxing wine, oil, granulated garlic, black pepper, and salt and toss well to coat; let it marinate for about 15 to 20 minutes. In a medium-sized bowl, combine all the sauce ingredients and set aside.
- When you're ready to cook, in a large ziplock bag, combine the ⅓ cup of cornstarch and the ½ of the marinated beef, close it and shake it until the pieces of beef are fully and evenly coated with the cornstarch.
- Preheat a 14-inch nonstick skillet or wok over high heat, then add enough oil to coat the bottom of the skillet. Spread the beef with minimal overlapping. Use a pair of tongs to rearrange the beef, if necessary. Let it sear for about 1 to 2 minutes without moving, or until the bottom turns crispy and brown. Repeat the process with the remaining marinated beef.
- Flip and sear the other side, about 1 to 2 minutes or so, until crispy and brown. *(If you need to cook the beef in batches, do that rather than crowding the pan). Transfer the beef to a big bowl or plate and remove the skillet from the stove. Let cool for 2 to 3 minutes.
- Place the skillet back onto the stove and turn to medium heat. *(If you don't have any oil left in the pan, add about 2 tablespoons more).
- Add the white part of the green onion, ginger, and garlic. Stir a few times to release the fragrance.
- Add the bell pepper, onion, and shredded cabbage and cook until tender-crisp or fully tender, if you prefer. If you're only using baby bok choy, cook for about 1 minute or so.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the skillet. Using a heatproof spatula or wooden spatula, stir and cook the sauce until it thickens a bit.
- Add the cooked beef back in and stir to coat the beef with the sauce, toss in the green part of the green onion and garnish with sesame seeds, if desired.
- Serve the Cabbage and Beef Stir Fry over steamed rice as a main dish. Enjoy
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
