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Chinese Beef Cabbage - Final Dish

Chinese Beef Cabbage

Get restaurant-quality flavor at home in just 25 minutes with this easy Chinese Beef Cabbage stir-fry. Tender, velvety beef and crisp cabbage are tossed in a savory, glossy sauce for a healthy and satisfying weeknight meal that beats takeout.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Beef Marinade:

  • 1 lb flank steak, thinly sliced against the grain

  • 2 tbsp soy sauce

  • 1 tbsp Shaoxing wine (or dry sherry)

  • 1 tbsp cornstarch

  • 1 tsp sesame oil

For the Stir-Fry Sauce:

  • 3 tbsp soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp rice vinegar

  • 1 tbsp brown sugar

  • 1 tsp cornstarch

  • 3 tbsp water or beef broth

For the Stir-Fry:

 

  • 1 medium head green cabbage, cut into 2-inch squares

  • 1 large yellow onion, sliced

  • 4 cloves garlic, minced

  • 1 tbsp fresh ginger, minced

  • 3 tbsp vegetable oil, divided

  • 2 green onions, sliced (for garnish)

  • 1 tsp sesame seeds (for garnish)

Instructions

  1. Marinate the Beef: In a bowl, combine sliced beef with 2 tbsp soy sauce, Shaoxing wine, 1 tbsp cornstarch, and sesame oil. Mix well and let marinate for at least 10 minutes.

  2. Make the Sauce: In a separate small bowl, whisk together 3 tbsp soy sauce, oyster sauce, rice vinegar, brown sugar, 1 tsp cornstarch, and water until smooth. Set aside.

  3. Sear the Beef: Heat a large wok or skillet over high heat until very hot. Add 2 tablespoons of oil. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned. Remove beef and set aside.

  4. Stir-Fry Aromatics & Vegetables: Add the remaining 1 tablespoon of oil to the wok. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add the sliced onion and stir-fry for 1 minute. Add the cabbage and stir-fry for 3-4 minutes until crisp-tender.

  5. Combine and Sauce: Return the seared beef to the wok. Give the sauce a quick stir and pour it over the beef and cabbage. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats everything evenly.

  6. Serve: Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice.

Notes

  • Slicing Tip: For the most tender beef, slice it partially frozen and always cut against the grain.

  • High Heat is Key: A very hot wok is essential for getting the right sear on the beef and keeping the cabbage crisp.

  • Vegetable Swap: You can use Napa cabbage for a more tender texture, or add other veggies like bell peppers or carrots.

  • Make it Spicy: Add 1-2 teaspoons of chili garlic sauce or a few dried red chilies with the ginger and garlic.

Find it online: https://juicymeatrecipes.com/chinese-beef-cabbage/