This Quick Chinese Beef and Cabbage Stir-Fry is a tasty dish that comes together in no time! It features tender beef slices and crunchy cabbage, all tossed in a yummy sauce.
Key Ingredients & Substitutions
Beef: Sirloin or flank steak works best here due to their tenderness. If you prefer a leaner option, consider using chicken breast or tofu for a vegetarian version. They’re both delicious alternatives!
Cabbage: Green cabbage adds great texture and flavor. I find savoy cabbage to be a fun twist, as it’s just a bit sweeter and softer. You can also try bok choy or napa cabbage if you like something different.
Soy Sauce: This is essential for flavor. If you’re watching your sodium intake, try low-sodium soy sauce or tamari (gluten-free). Coconut aminos is also a great substitute for a slightly sweeter taste.
Oyster Sauce: This adds depth to the dish. If you need a vegetarian option, swap it for mushroom sauce. It’s rich and adds a similar umami flavor!
How Do I Stir-Fry Vegetables Without Overcooking Them?
Stir-frying is all about high heat and quick cooking. To keep your veggies crisp, follow these simple steps:
- Use a large skillet or wok to give everything space to cook evenly.
- Preheat your pan on medium-high heat before adding oil. The oil should shimmer, not smoke.
- Cook ingredients in batches if needed, so they don’t steam and get soggy.
- Always add the vegetables that take longer to cook first (like cabbage) and stir-fry them quickly to maintain their crunch.
Remember, it’s okay to have a little crunch! It adds to the freshness of the dish.
Quick Chinese Beef and Cabbage Stir-Fry
Ingredients You’ll Need:
For the Stir-Fry:
- 1/2 pound (225g) beef sirloin or flank steak, thinly sliced against the grain
- 3 cups green cabbage, chopped into bite-sized pieces
- 2 tablespoons vegetable oil (e.g., canola or peanut oil)
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 green onions, sliced (white and green parts separated)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Shaoxing wine (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/4 teaspoon white pepper (or black pepper)
- 1/2 teaspoon sugar
- Salt to taste
How Much Time Will You Need?
This whole dish can be prepared in just about 20 minutes! You’ll spend roughly 10 minutes marinating the beef and another 10 minutes cooking everything together for a quick and tasty meal.
Step-by-Step Instructions:
1. Prepare the Beef:
In a bowl, combine the sliced beef with 1 tablespoon of soy sauce, Shaoxing wine (if using), and the cornstarch slurry. Mix everything well and let it marinate for about 10 minutes while you prepare the other ingredients.
2. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for about 2-3 minutes until it’s browned and just about cooked through. Once done, remove the beef from the pan and set it aside.
3. Sauté Aromatics:
In the same wok, add the remaining 1 tablespoon of oil. Toss in the minced garlic, ginger, and the white parts of the sliced green onions. Stir-fry for about 30 seconds until fragrant, making sure not to let them burn!
4. Add the Cabbage:
Now, it’s time to add the chopped cabbage to the wok. Stir-fry for about 3-4 minutes until it begins to soften but still maintains a bit of crunch. It’s what gives this dish texture!
5. Combine Everything:
Return the cooked beef to the pan, then add the oyster sauce, remaining soy sauce, sugar, and white pepper. Stir everything well to combine and make sure the beef and cabbage are coated with the sauce.
6. Final Touches:
Cook for an additional 1-2 minutes until the sauce thickens slightly and everything is heated through. Check for seasoning and add salt or more soy sauce if needed.
7. Serve:
Garnish your stir-fry with the green parts of the sliced green onions. Serve immediately over steamed rice or noodles for a delicious meal!
Enjoy this quick and flavorful Chinese Beef and Cabbage Stir-Fry! It’s perfect for a weeknight dinner or when you’re short on time. Happy cooking!
FAQ for Quick Chinese Beef and Cabbage Stir-Fry
Can I Use Frozen Beef for the Stir-Fry?
Yes, you can use frozen beef, but it’s important to thaw it completely before slicing. The best way to thaw beef is to leave it in the refrigerator overnight. If you’re in a hurry, you can place it in a sealed plastic bag and submerge it in cold water until thawed.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the microwave until heated through. You may want to add a splash of water or broth to retain moisture.
Can I Substitute the Cabbage?
Absolutely! If you want to switch things up, you could use bok choy, napa cabbage, or even broccoli for some variety. Just keep in mind that different vegetables may have slightly different cooking times.
What Can I Use Instead of Oyster Sauce?
If you need a substitute for oyster sauce, try using mushroom sauce for a vegetarian option, or a mix of soy sauce with a bit of sugar to mimic the sweetness and umami. You can also use hoisin sauce but note that it will give a sweeter flavor.
