A delicious and quick stir-fry featuring tender beef and crisp cabbage in a flavorful garlic sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 lb beef sirloin or flank steak, thinly sliced
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
½ teaspoon black pepper
1 tablespoon vegetable oil
4 cups green cabbage, thinly sliced
1 small onion, sliced
1 medium carrot, julienned
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 green onions, sliced
¼ cup soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
½ cup beef broth or water
1 teaspoon cornstarch
½ teaspoon sesame oil
¼ teaspoon black pepper
Instructions
Marinate the beef: Combine the sliced beef with soy sauce, cornstarch, sesame oil, and black pepper. Toss well and let it marinate for 10–15 minutes.
Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, beef broth, cornstarch, sesame oil, and black pepper.
Sear the beef: Heat vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and stir-fry for 2–3 minutes, until browned. Remove the beef and set aside.
Cook the vegetables: Add the onion and carrot to the same pan. Stir-fry for about 2 minutes. Add the garlic and ginger and cook for another 30 seconds.
Add the cabbage and stir-fry for 2–3 minutes. Keep it slightly crisp rather than cooking it until soft.
Combine: Return the beef to the pan and pour in the garlic sauce. Toss everything together and cook for 1–2 minutes, until the sauce thickens and coats the meat and vegetables.
Stir in the green onions and remove from heat.
Serve hot over steamed white rice or noodles.
Notes
For especially tender beef, slice it very thinly against the grain.
Avoid overcrowding the pan when searing.
High heat and a quick cooking time help keep the meat juicy and the cabbage crisp.