Description
A quick and flavorful beef and cabbage stir fry featuring tender strips of beef sautéed with crisp cabbage and carrots in a savory garlic-ginger sauce—perfect for a weeknight dinner.
Ingredients
Units
Scale
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
- Cooked rice, for serving (optional)
Instructions
- In a bowl, combine sliced beef with soy sauce and cornstarch. Toss to coat and let marinate for 10–15 minutes.
- Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat. Add beef in batches and cook until browned, about 2–3 minutes per batch. Remove from pan and set aside.
- Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
- Add cabbage and carrots. Stir fry for 3–5 minutes until tender-crisp.
- Return beef to the pan. Add oyster sauce, rice vinegar, and sesame oil. Stir to combine and cook for 1–2 more minutes.
- Season with salt and pepper to taste. Garnish with green onions and serve over rice if desired.
Notes
- Slice beef against the grain for more tenderness.
- Add chili flakes or sriracha for extra spice.
- Use a mix of green and red cabbage for color variation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 630mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg