Description
A quick and comforting Beef and Cabbage Stir Fry combining tender beef, crunchy vegetables, and savory sauces, ready in under 30 minutes.
Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 1/2 head green cabbage, shredded
- 1 medium carrot, julienned
- 1 bell pepper, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons vegetable oil
- Salt and black pepper, to taste
- 2 tablespoons green onions, chopped
- Sesame seeds, for garnish
Instructions
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced beef and allow it to sizzle for 3-4 minutes until browned. Remove the beef and set aside.
- Add another tablespoon of vegetable oil to the same pan. Toss in the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the shredded cabbage, julienned carrots, and sliced bell pepper. Stir-fry for 5-6 minutes, until the vegetables soften yet remain crisp.
- Return the cooked beef to the pan and drizzle in the soy sauce, oyster sauce, and sesame oil. Stir well to coat.
- Season with salt and black pepper, continuing to stir-fry for another 1-2 minutes until fully combined.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. You can use other proteins or customize the vegetables based on preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg