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.😋
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What are Cabbage and Beef Stir Fry?
Cabbage and Beef Stir Fry is a popular Asian dish made with marinated beef strips, shredded cabbage, bell peppers, onions, and other vegetables cooked in a savory sauce with ginger and garlic. The beef is first marinated in a mixture of egg, oil, Shaoxing wine, and spices, then coated with cornstarch and pan-seared until crispy.
The vegetables are then stir-fried in a separate pan and combined with the beef in a thickened sauce made with soy sauce, vinegar, brown sugar, and spices. This dish is often served over steamed rice as a main course and can be customized to include other vegetables or protein sources.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Rump beef cut into ½-inch thick strips: The primary protein source in the dish.
- Cornstarch: Used to coat the beef and help thicken the sauce.
Marinade:
- Egg, beaten: Helps to tenderize the beef.
- Kosher salt: Adds flavor to the marinade.
- Granulated black pepper: Adds spice and flavor to the marinade.
- Granulated garlic: Adds flavor to the marinade.
- Peanut oil, extra virgin olive oil, or canola: Used to bind the marinade ingredients together.
Shaoxing wine or dry sherry: Adds depth of flavor to the marinade.
Sauce:
- Water: Used as the base for the sauce.
- Low sodium soy sauce: Adds saltiness and umami flavor to the sauce.
- Mushroom-flavored dark soy sauce: Adds a savory flavor and dark color to the sauce.
- Chinkiang vinegar: Adds a tangy taste to the sauce.
- Light brown sugar: Adds sweetness to the sauce.
- Red pepper flakes: Adds heat and spiciness to the sauce.
Stir Fry:
- Green onions, chopped (white and green parts separated): Add a fresh onion flavor to the stir fry.
- Garlic, thinly sliced: Adds a pungent and savory flavor to the Cabbage and Beef Stir Fry.
- Ginger, finely grated: Adds a pungent and slightly sweet taste to the Cabbage and Beef Stir Fry.
- Bell pepper, sliced (any color): Adds sweetness and crunch to the Cabbage and Beef Stir Fry.
- Poblano pepper, sliced: Adds a mild, slightly spicy flavor to the stir fry.
- Red or green head cabbage, shredded or baby bok choy, quartered: Adds bulk and nutrition to the stir fry.
- Onion, thinly sliced: Adds a sweet and savory flavor to the Cabbage and Beef Stir Fry.
Tools you'll need
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
Substitutions
- Rump beef: You can substitute another cut of beef, such as sirloin, flank steak, or skirt steak. You can also substitute chicken or tofu for a vegetarian option.
- Cornstarch: You can use potato starch or arrowroot starch as a substitute for cornstarch.
- Egg: You can omit the egg from the marinade and use water to help the cornstarch adhere to the beef.
- Peanut oil, extra virgin olive oil, or canola: You can use any high-heat oil such as grapeseed, vegetable, or avocado.
- Shaoxing wine or dry sherry: You can substitute rice or white vinegar for the cooking wine.
- Low-sodium soy sauce: You can use regular soy sauce with a saltier flavor.
- Green onions: You can use regular onions or shallots as a substitute for green onions.
- Bell pepper: You can use any color bell pepper or substitute it with other vegetables such as zucchini, broccoli, or snow peas.
- Poblano pepper: You can use jalapeno peppers or any other mild chili pepper.
- Red or green head cabbage: You can substitute Napa or bok choy.
- Onion: You can use shallots or leeks as a substitute for onion.
Variations
- Add different vegetables: You can add more vegetables to the Cabbage and Beef Stir Fry, such as carrots, broccoli, snow peas, or mushrooms.
- Change the meat: You can substitute the beef with chicken, pork, or tofu for a vegetarian version.
- Use a different sauce: You can use different sauces, such as oyster sauce, hoisin sauce, or teriyaki sauce, to change the dish's flavor.
- Add noodles: You can add noodles, such as rice or egg noodles, to make this dish more filling and satisfying.
- Add more spice: You can increase the number of red pepper flakes or add chili paste or hot sauce to make this dish spicier.
- Add more herbs and spices: You can add fresh herbs, such as cilantro or basil, or more spices, such as cumin or coriander, to add more flavor.
- Make it gluten-free: To make this dish gluten-free, use a gluten-free soy sauce and cornstarch or a gluten-free thickener such as arrowroot or potato starch.
- Make it low-carb: To make this dish low-carb, substitute the cornstarch with almond flour or coconut flour and serve with cauliflower rice instead of regular rice.
How to Serve
- Steamed rice: Spoon the stir-fry over steamed white or brown rice.
- Noodles: Serve the stir-fried over-cooked noodles, such as rice or egg.
- Low-carb options: For a low-carb option, serve the stir-fry with cauliflower rice or shirataki noodles.
- Garnish: Sprinkle with sesame seeds or chopped green onions for extra flavor and texture.
- Side dishes: Serve with a side of steamed or stir-fried vegetables such as broccoli, bok choy, or snow peas.
- Appetizers: Serve Cabbage and Beef Stir frying in small lettuce cups or as a filling for spring or egg rolls.
- Family-style: Serve the stir-fry family-style in a large bowl or platter, allowing everyone to help themselves.
How to Store & Re-Heat
To store: The Cabbage and Beef Stir Fry, transfer it to an airtight container, and refrigerate it within 2 hours of cooking. The stir fry can be stored in the fridge for up to 4 days. When you're ready to reheat Cabbage and Beef Stir Fry, you can do so in the microwave or stovetop. To reheat in the microwave, transfer the stir fry to a microwave-safe dish and microwave on high in 30-second increments until heated through, stirring between intervals.
To reheat: On the stovetop, add a splash of water or broth to a pan over medium heat, then add the Cabbage and Beef Stir Fry and occasionally stir until heated through. Make sure to reheat the Cabbage and Beef Stir Fry to an internal temperature of 165°F (74°C) before serving.
Make-Ahead
While the Cabbage and Beef Stir Fry is best enjoyed fresh, you can make some parts ahead to save time on the cooking day. For example, you can prep the vegetables by slicing and chopping them and storing them in an airtight container in the fridge for up to a day in advance. You can also prepare the marinade and sauce a day ahead of time and store them separately in the refrigerator. The beef can be cut into strips and coated in cornstarch for up to an hour before cooking.
Then, when it's time to cook, all you need to do is stir-fry the vegetables and beef together, add the sauce, and simmer until thickened. This can save you valuable time on a busy weeknight or entertaining guests. Keep all the prepped ingredients in separate containers and follow proper food safety guidelines when storing and handling them.
How to Freeze
To freeze the Cabbage and Beef Stir Fry, transfer it to an airtight container or freezer-safe bag and leave some room at the top for expansion as the food freezes. Label the container or bag with the date and contents, and store it in the freezer for up to 3 months. When ready to reheat the stir fry, thaw it overnight in the fridge or use the defrost setting on your microwave. Once thawed, you can reheat the stir fry using the same methods as for reheating leftovers - either in the microwave or on the stovetop until heated.
Remember that the vegetables' texture may become slightly softer after freezing and reheating, but the flavor should still be delicious. Also, follow proper food safety guidelines when thawing and reheating the stir fry.
Tips for Making The Best Cabbage and Beef Stir Fry
- Cut the beef against the grain: When cutting the beef into strips, make sure to cut against the grain. This will help to keep the beef tender and juicy.
- Don't overcrowd the pan: When searing the beef, ensure not to overcrowd the pan. If you add too much beef to the pan at once, it will steam instead of searing, and you won't get that crispy texture.
- Use high heat: To get that crispy texture on the beef, use high heat when searing it. This will help to create a crust on the outside while keeping the inside tender.
- Let the beef cool before adding it to the sauce: Once it is cooked, cool for a few minutes before adding it. This will help the beef retain its texture and not get soggy.
- Add the sauce slowly: When adding the sauce to the stir fry, add it slowly and let it cook for a minute or two before adding more. This will help the sauce to thicken and coat the vegetables and beef evenly.
- Use a non-stick skillet or wok: A non-stick skillet or wok is ideal for stir-frying because it prevents the food from sticking to the pan and makes it easier to clean up.
FAQ
How do I know when the meat is cooked perfectly?
Use a meat thermometer to check the internal temperature. Different meats have different safe temperatures. For example, chicken should reach 165°F (73.9°C), while a medium-rare steak should be around 130-135°F (54-57°C).
Why did my dish turn out too salty?
You may have used too much salt. To fix it, dilute the dish by adding more unsalted ingredients (e.g., vegetables, pasta) or serve it with a side that balances the saltiness, like rice or bread.
My sauce is too thin. How can I thicken it?
Mix a slurry of equal parts cold water and cornstarch, then add it gradually to the sauce while simmering. Stir continuously until the desired thickness is achieved.
How can I make my food less spicy?
To reduce spiciness, you can add dairy (such as yogurt or cream), sugar, or acidic ingredients (like lemon or lime juice). These can help mellow the heat.
Why did my bread not rise when baking?
Bread may not rise properly due to issues with yeast activation, not enough kneading, or improper proofing. Check the expiration date on your yeast and ensure it's active. Proper kneading and allowing the dough to rise in a warm, draft-free place are crucial.
How can I rescue overcooked vegetables?
Overcooked vegetables can become mushy. You can't undo the softness, but you can still use them in purees, soups, or casseroles where the texture won't matter as much.
Why is my cake dry or crumbly?
Overmixing the batter or overbaking the cake can lead to dryness. Follow the recommended mixing times and check for doneness with a toothpick. You might also consider adding a syrup or filling to add moisture.
How do I prevent pasta from sticking together?
Be sure to use plenty of water when boiling pasta; stir it immediately after adding it to the boiling water, and add a small amount of oil or salt to the water to prevent sticking.
My cookies turned out flat and spread too much. What went wrong?
This could be due to several factors, including using melted butter instead of softened, overmixing the dough, or using too little flour. Be sure to follow the recipe precisely.
How can I rescue a burnt dish?
If it's only slightly burnt, you can scrape off the burnt part and salvage the rest. For severely burnt food, it's best to start over.
Related Recipes:
- Beef Broccoli
- Chicken Broccoli
- Chicken Stir Fry with Mushroom & Zucchini
- Spicy Beef Stir Fry
- Baby Bok Choy Stir Fry
- General Tso Chicken
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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.