Easy Cabbage and Beef Stir Fry

Name: Easy Cabbage and Beef Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 serving
Ingredients: 2.2 lb (1 kg) rump beef, cut into ½-inch thick strips; ⅔ cup cornstarch; 1 extra-large egg; ½ teaspoon kosher salt; ½ teaspoon granulated black pepper; ¼ teaspoon granulated garlic; 1 tablespoon peanut oil; 1 tablespoon Shaoxing wine or dry sherry; 1 cup water; 1 teaspoon Knorr beef bouillon; 2 tablespoons Shaoxing wine or dry sherry; 3 tablespoons low sodium soy sauce; 1 tablespoon mushroom-flavored dark soy sauce; 2 tablespoons Chinkiang vinegar; ¼ cup ( 4 tablespoons) light brown sugar; 1 teaspoon red pepper flakes; ½ teaspoon kosher salt; 2 tablespoons cornstarch; ⅓ cup extra virgin olive oil; 5 green onions; 4 cloves garlic; 1 tablespoon ginger; 1 bell pepper; 1 poblano pepper; 1.1 g (500g) red or green head cabbage, shredded or baby bok choy, quartered; 1 onion

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
10
Calories
307 kcal
Course
Main Course
Cuisine
Asian

Easy Cabbage and Beef Stir Fry

Deacon Moody

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If you're a fan of Asian-inspired cuisine, you're in for a treat with this recipe for Cabbage and Beef Stir Fry. Tender strips of beef are marinated in a flavorful mixture of egg, Shaoxing wine, and spices, then coated in cornstarch and pan-seared until crispy. The beef is then stir-fried with a medley of colorful vegetables, including bell peppers, onions, and shredded cabbage, all cooked in a savory ginger and garlic sauce. This dish is perfect for a quick and easy weeknight dinner, and can be customized with your favorite vegetables and protein sources. Serve it over steamed rice for a complete meal that's both delicious and nutritious.😋

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Ingredients

Servings

2.2 lb (1 kg) rump beef, cut into ½-inch thick strips
⅔ cup cornstarch , divided

For the Marinade:

1 extra-large egg , beaten
½ teaspoon kosher salt
½ teaspoon granulated black pepper
¼ teaspoon granulated garlic
1 tablespoon peanut oil , extra virgin olive oil, or canola
1 tablespoon Shaoxing wine or dry sherry

For the Sauce:

1 cup water
1 teaspoon Knorr beef bouillon
2 tablespoons Shaoxing wine or dry sherry
3 tablespoons low sodium soy sauce
1 tablespoon mushroom-flavored dark soy sauce
2 tablespoons Chinkiang vinegar
¼ cup ( 4 tablespoons) light brown sugar
1 teaspoon red pepper flakes
½ teaspoon kosher salt
2 tablespoons cornstarch

For the Cabbage and Beef Stir Fry:

⅓ cup extra virgin olive oil , canola oil, or peanut oil
5 green onions , chopped*(white and green parts separated)
4 cloves garlic , thinly sliced
1 tablespoon ginger , finely grated
1 bell pepper , sliced ( any color)
1 poblano pepper , sliced
1.1 g (500g) red or green head cabbage, shredded or baby bok choy, quartered
1 onion , thinly sliced

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Instructions

In a medium-sized bowl, beat the egg. Add the beef, wine, Shaoxing wine, oil, granulated garlic, black pepper, and salt and toss well to coat; let it marinate for about 15 to 20 minutes. In a medium-sized bowl, combine all the sauce ingredients and set aside.
When you’re ready to cook, in a large ziplock bag, combine the ⅓ cup of cornstarch and the ½ of the marinated beef, close it and shake it until the pieces of beef are fully and evenly coated with the cornstarch.
Preheat a 14-inch nonstick skillet or wok over high heat, then add enough oil to coat the bottom of the skillet. Spread the beef with minimal overlapping. Use a pair of tongs to rearrange the beef, if necessary. Let it sear for about 1 to 2 minutes without moving, or until the bottom turns crispy and brown. Repeat the process with the remaining marinated beef.
Flip and sear the other side, about 1 to 2 minutes or so, until crispy and brown. *(If you need to cook the beef in batches, do that rather than crowding the pan). Transfer the beef to a big bowl or plate and remove the skillet from the stove. Let cool for 2 to 3 minutes.
Place the skillet back onto the stove and turn to medium heat. *(If you don't have any oil left in the pan, add about 2 tablespoons more).
Add the white part of the green onion, ginger, and garlic. Stir a few times to release the fragrance.
Add the bell pepper, onion, and shredded cabbage and cook until tender-crisp or fully tender, if you prefer. If you're only using baby bok choy, cook for about 1 minute or so.
Stir the sauce again to dissolve the cornstarch completely. Pour into the skillet. Using a heatproof spatula or wooden spatula, stir and cook the sauce until it thickens a bit.
Add the cooked beef back in and stir to coat the beef with the sauce, toss in the green part of the green onion and garnish with sesame seeds, if desired.
Serve the Cabbage and Beef Stir Fry over steamed rice as a main dish. Enjoy

Equipments used:

Notes

How to Store & Re-Heat
To store: The cabbage and beef stir fry, transfer it to an airtight container and refrigerate it within 2 hours of cooking. The stir fry can be stored in the fridge for up to 4 days. When you're ready to reheat the stir fry, you can do so in the microwave or stovetop. To reheat in the microwave, transfer the stir fry to a microwave-safe dish and microwave on high in 30-second increments until heated through, stirring in between intervals.
To reheat: On the stovetop, add a splash of water or broth to a pan over medium heat, then add the stir fry and occasionally stir until heated through. Make sure to reheat the stir fry to an internal temperature of 165°F (74°C) before serving.
Make-Ahead
While the beef and cabbage stir fry is best enjoyed fresh, you can make some parts ahead to save time on the cooking day. For example, you can prep the vegetables by slicing and chopping them and storing them in an airtight container in the fridge for up to a day in advance. You can also prepare the marinade and sauce a day ahead of time and store them separately in the refrigerator. The beef can be cut into strips and coated in cornstarch for up to an hour before cooking.
Then, when it's time to cook, all you need to do is stir-fry the vegetables and beef together, add the sauce, and simmer until thickened. This can save you valuable time on a busy weeknight or entertaining guests. Keep all the prepped ingredients in separate containers and follow proper food safety guidelines when storing and handling them.
How to Freeze
To freeze the cabbage and beef stir fry, transfer it to an airtight container or freezer-safe bag, and leave some room at the top for expansion as the food freezes. Label the container or bag with the date and contents, and store it in the freezer for up to 3 months. When you're ready to reheat the stir fry, thaw it overnight in the fridge or use the defrost setting on your microwave.
Once thawed, you can reheat the stir fry using the same methods as for reheating leftovers - either in the microwave or on the stovetop until heated through. Remember that the vegetables' texture may become slightly softer after freezing and reheating, but the flavor should still be delicious. Also, follow proper food safety guidelines when thawing and reheating the stir fry.