This Beef and Cabbage Stir Fry is a quick and nutritious dish that packs a punch of flavor with minimal ingredients. The tender beef is marinated to perfection, while the cabbage provides a satisfying crunch and fresh taste. With simple pantry ingredients like soy sauce, ginger, and garlic, this stir fry comes together in no time, making it perfect for a busy weeknight dinner. Healthy, flavorful, and filling, this dish brings together the richness of beef and the wholesome texture of cabbage for a well-balanced meal that the whole family will enjoy.
Ingredients:
For the Marinade:
- 4 oz (100 g) beef tenderloin, thinly sliced (or other lean cuts)
- 2 teaspoons Shaoxing wine
- ¼ teaspoon grated ginger
- 1 teaspoon dark soy sauce
- 1 teaspoon cornstarch
For the Sauce:
- 1 tablespoon light soy sauce
- ½ teaspoon dark soy sauce
- ½ teaspoon sugar
For the Stir Fry:
- 1 teaspoon cornstarch
- 2 tablespoons of peanut oil (or any vegetable oil), separated
- 2 cloves garlic, sliced
- ½ thumb-sized piece of ginger, julienned
- ¼ head (12 oz / 350 g) regular cabbage (or ½ head Taiwanese flat cabbage), sliced into bite-size pieces (about 4 cups)
Instructions:
- Marinate the beef: In a small bowl, combine the sliced beef with Shaoxing wine, grated ginger, dark soy sauce, and cornstarch. Mix well and let it marinate for 10-15 minutes.
- Prepare the sauce: In another small bowl, mix together the light soy sauce, dark soy sauce, and sugar until the sugar dissolves. Set aside.
- Prepare the stir fry ingredients: While the beef marinates, slice the garlic and ginger, and cut the cabbage into bite-sized pieces.
- Cook the beef: Heat 1 tablespoon of peanut oil in a wok or large skillet over medium-high heat. Once hot, add the marinated beef in a single layer. Stir-fry for 1-2 minutes until the beef is browned but still tender.
- Stir fry the vegetables: In the same wok, add the remaining tablespoon of oil. Add the sliced garlic and julienned ginger, and stir-fry for 30 seconds until fragrant. Toss in the sliced cabbage and stir-fry for 2-3 minutes until the cabbage softens but retains a bit of crunch.
- Combine and cook: Return the cooked beef to the wok with the cabbage, and pour in the sauce. Stir everything together and cook for another 1-2 minutes until the sauce coats the beef and vegetables evenly.
- Serve: Transfer the stir fry to a serving plate and enjoy it hot with steamed rice or noodles.
Conclusion:
This Quick Beef and Cabbage Stir Fry is a simple yet delicious dish that’s packed with flavor. The tender, marinated beef paired with crisp cabbage and a savory sauce makes for a balanced meal that’s perfect for any occasion. It’s fast, nutritious, and a great way to use up leftover veggies. Enjoy it as a satisfying dinner, or pack it for a hearty lunch!
Quick Beef and Cabbage Stir Fry
A quick and flavorful stir fry of tender marinatedbeef and crisp cabbage, cooked with a savory soy-based sauce. Perfect for aweeknight dinner or a nutritious meal.
For the Marinade:
- 4 oz 100 g beef tenderloin, thinly sliced (or other lean cuts)
- 2 teaspoons Shaoxing wine
- ¼ teaspoon grated ginger
- 1 teaspoon dark soy sauce
- 1 teaspoon cornstarch
For the Sauce:
- 1 tablespoon light soy sauce
- ½ teaspoon dark soy sauce
- ½ teaspoon sugar
For the Stir Fry:
- 1 teaspoon cornstarch
- 2 tablespoons of peanut oil (or any vegetable oil, separated)
- 2 cloves garlic (sliced)
- ½ thumb-sized piece of ginger (julienned)
- ¼ head (12 oz / 350 g regular cabbage (or ½ head Taiwanese flat cabbage), sliced into bite-size pieces (about 4 cups))
- Marinate the beef: In a small bowl, combine the sliced beef with Shaoxing wine, grated ginger, dark soy sauce, and cornstarch. Mix well and let it marinate for 10-15 minutes.
- Prepare the sauce: In another small bowl, mix together the light soy sauce, dark soy sauce, and sugar until the sugar dissolves. Set aside.
- Prepare the stir fry ingredients: While the beef marinates, slice the garlic and ginger, and cut the cabbage into bite-sized pieces.
- Cook the beef: Heat 1 tablespoon of peanut oil in a wok or large skillet over medium-high heat. Once hot, add the marinated beef in a single layer. Stir-fry for 1-2 minutes until the beef is browned but still tender.
- Stir fry the vegetables: In the same wok, add the remaining tablespoon of oil. Add the sliced garlic and julienned ginger, and stir-fry for 30 seconds until fragrant. Toss in the sliced cabbage and stir-fry for 2-3 minutes until the cabbage softens but retains a bit of crunch.
- Combine and cook: Return the cooked beef to the wok with the cabbage, and pour in the sauce. Stir everything together and cook for another 1-2 minutes until the sauce coats the beef and vegetables evenly.
- Serve: Transfer the stir fry to a serving plate and enjoy it hot with steamed rice or noodles.