Description
A quick and healthy stir-fry featuring tender slices of beef, crisp cabbage, and colorful vegetables in a savory garlic-ginger sauce. Ready in under 30 minutes for a perfect weeknight meal!
Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 4 cups (280g) green cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp (15g) fresh ginger, grated
- 2 green onions, sliced
- 2 tbsp (30ml) vegetable oil (divided)
- 1 tbsp (15ml) sesame oil
- For the sauce:
- 3 tbsp (45ml) soy sauce
- 1 tbsp (15ml) oyster sauce
- 1 tbsp (15g) brown sugar
- 1 tsp (5ml) rice vinegar
- 1/2 tsp red pepper flakes (optional)
- 1 tsp cornstarch mixed with 2 tbsp water
Instructions
- Prep: Slice beef against the grain into thin strips. Mix sauce ingredients in a bowl.
- Cook beef: Heat 1 tbsp vegetable oil in a wok or skillet over high heat. Add beef and sear 1-2 minutes until browned. Remove and set aside.
- Stir-fry veggies: In same pan, add remaining oil. Sauté garlic, ginger, and white parts of green onions for 30 seconds. Add bell pepper and carrot; stir-fry 2 minutes.
- Add cabbage: Toss in cabbage and cook 3-4 minutes until slightly wilted but still crisp.
- Combine: Return beef to pan. Pour sauce over and stir-fry 1 minute. Add cornstarch slurry and cook until thickened (1-2 minutes).
- Finish: Drizzle with sesame oil and garnish with green onions. Serve hot over rice or noodles.
Notes
- Slice beef thin and against the grain for tenderness.
- Substitute Napa cabbage or add mushrooms for variation.
- For gluten-free, use tamari instead of soy sauce.
- Double sauce if you prefer it saucier.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 recipe (without rice)
- Calories: 290 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg