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A Dutch oven filled with beef and cabbage stir fry topped with green onions and sesame seeds, with a wooden spoon.
Maryam

Beef and Cabbage Stir Fry

Crispy-tender cabbage and savory beef come together in a lightning-fast weeknight dinner that beats takeout every time.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1 lb flank steak sliced 1/4 inch thick against the grain
  • 1 tbsp soy sauce for marinade
  • 1 tsp cornstarch for marinade
  • 1 tbsp vegetable oil divided
For the Vegetables
  • 6 cups green cabbage shredded, about 1/2 medium head
  • 1 red bell pepper thinly sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
For the Sauce
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes optional

Equipment

  • Large wok or 12-inch skillet
  • Sharp Chef's Knife
  • Mixing Bowl

Method
 

Prep
  1. Toss sliced beef with 1 tablespoon soy sauce and cornstarch in a bowl. Let sit at room temperature while you prep everything else. This quick marinade tenderizes the meat and helps it brown.
  2. Stir together 3 tablespoons soy sauce, oyster sauce, sesame oil, and red pepper flakes in a small bowl. Set near the stove.
Cook
  1. Heat 1/2 tablespoon vegetable oil in a large wok or skillet over high heat until nearly smoking. Add half the beef in a single layer. Let it sear undisturbed for 1 minute, then stir-fry until just browned, about 1 minute more. Transfer to a plate. Repeat with remaining beef.
  2. Add remaining 1/2 tablespoon oil to the pan. Add cabbage and bell pepper. Stir-fry for 3-4 minutes until cabbage wilts and edges char slightly. Add garlic and ginger; cook 30 seconds until fragrant.
  3. Return beef and any juices to the pan. Pour sauce over everything. Toss constantly for 1-2 minutes until beef is cooked through and sauce coats the vegetables. Serve immediately over rice or on its own.

Notes

Slice your beef against the grain - this makes the difference between tender and chewy. Don't overcrowd the pan when searing or the beef will steam instead of brown. Leftovers keep 3 days and reheat surprisingly well; the cabbage softens but the flavor deepens.