Chinese Beef & Cabbage Stir-Fry is a savory and satisfying dish that brings the comforting flavors of a traditional Chinese home-cooked meal to your kitchen. This dish is beloved for its rich umami flavor, quick cooking time, and the perfect balance between tender beef slices and the crunch of cabbage. Stir-fries are an essential part of Chinese cuisine, known for being cooked over high heat in a short amount of time to lock in flavor and nutrients. The beef is typically marinated for maximum tenderness, while cabbage, with its slight sweetness and crisp texture, makes an excellent partner to absorb all the complex flavors of soy sauce, garlic, and sesame oil. Whether you’re trying to recreate your favorite takeout or searching for a nutritious weeknight dinner, this dish delivers taste, texture, and nutrition all in one.
Ingredients
• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 4 cups green cabbage, roughly chopped
• 1 tablespoon vegetable oil (for stir-frying)
• 2 teaspoons sesame oil (for flavor)
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 3 green onions, sliced (white and green parts separated)
• 2 tablespoons soy sauce (low-sodium recommended)
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 2 tablespoons water (to dissolve cornstarch)
• 1 teaspoon sugar
• Salt and black pepper, to taste
• Optional: red pepper flakes or sliced fresh chili for heat
• Optional garnish: sesame seeds and more green onions
Instructions
Step 1: Marinate the Beef
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In a mixing bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil.
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Let the beef marinate for at least 15 minutes while you prepare the vegetables and sauce ingredients.
Step 2: Stir-Fry the Aromatics and Cabbage
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Heat a large wok or skillet over high heat and add 1 tablespoon of vegetable oil. Once hot, sauté the minced garlic, ginger, and the white parts of the green onions for about 30 seconds until fragrant.
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Add the chopped cabbage to the wok, season lightly with salt, and stir-fry for 4–5 minutes until the cabbage softens but still retains a slight crunch. Transfer to a plate and set aside.
Step 3: Cook the Beef and Combine
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In the same wok, add the marinated beef and stir-fry over high heat for 3–4 minutes until just cooked through and slightly caramelized on the edges. Avoid overcrowding the pan to ensure browning.
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Return the cabbage to the pan and pour in the sauce: mix 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 2 tablespoons water with 1 teaspoon cornstarch. Stir everything together for 1–2 more minutes until the sauce thickens and coats the beef and cabbage.
Variations
• Swap cabbage with bok choy or napa cabbage for a slightly different texture and sweetness
• Add mushrooms, bell peppers, or snap peas to make it more vegetable-heavy
• Use ground beef instead of sliced steak for a quicker, more budget-friendly version
• Make it spicy by adding Szechuan peppercorns or chili garlic sauce to the mix
COOKING Note
• Always slice beef thinly against the grain to ensure tenderness
• Marinating the beef not only enhances flavor but also helps tenderize tougher cuts
• Cooking on high heat is crucial in stir-fries—don’t overcrowd the wok to avoid steaming
Serving Suggestions
• Serve over steamed jasmine or basmati rice for a complete meal
• For a low-carb option, serve with cauliflower rice or on top of stir-fried vegetables
• Pair with a side of miso soup or cucumber salad to round out the Asian-inspired meal
Helpful Tips
• Freeze beef for 20–30 minutes before slicing for thinner, more uniform pieces
• Use a carbon steel or cast iron wok for best heat retention and stir-fry results
• Prepare all ingredients before you begin cooking—stir-frying goes quickly
• To keep cabbage vibrant, don’t overcook it—just until tender-crisp
Prep Time:
15 minutes
Cooking Time:
15 minutes
Total Time:
30 minutes
Nutritional Information (Per Serving)
• Calories:
320 kcal
• Protein:
28g
• Sodium:
780mg
Common Mistakes to Avoid
• Using too thick beef slices—this will result in chewy, tough meat
• Not heating the wok properly—cold pans won’t sear the meat, which is essential for flavor
• Overcrowding the wok, which causes ingredients to steam instead of fry
• Adding the sauce too early—wait until the end to avoid breaking the sauce or over-thickening
Conclusion
Chinese Beef & Cabbage Stir-Fry is a versatile, flavorful, and satisfying meal that fits seamlessly into both weeknight dinners and meal-prep plans. With its balance of tender meat, vibrant vegetables, and umami-rich sauce, this dish captures the essence of home-style Chinese cooking while remaining adaptable and easy to prepare. Whether you’re a seasoned stir-fry fan or new to Asian cuisine, this recipe is approachable and rewarding, offering comfort and bold flavors in every bite. It’s a dependable go-to for when you want something healthy, hearty, and bursting with flavor.
Frequently Asked Questions (FAQs)
Can I make this dish ahead of time?
Yes, Chinese Beef & Cabbage Stir-Fry stores well in the fridge for up to 3 days. Reheat over the stove or in the microwave before serving.
What can I use instead of beef?
Chicken breast, pork, or even tofu are great alternatives. Adjust cooking time accordingly.
Do I need a wok to make this stir-fry?
No, a large non-stick skillet or cast iron pan works well too. Just make sure it’s hot before you start cooking.
Can I freeze the leftovers?
While it’s best fresh, you can freeze it for up to 1 month. However, cabbage may lose some of its texture after thawing.
Is this recipe gluten-free?
Not by default due to soy and oyster sauce, but you can use gluten-free tamari and oyster sauce alternatives to make it suitable.
Chinese Beef & Cabbage Stir-Fry
- Total Time: 30
Ingredients
Ingredients
1 lb (450g) flank steak or sirloin, thinly sliced against the grain
4 cups green cabbage, roughly chopped
1 tablespoon vegetable oil (for stir-frying)
2 teaspoons sesame oil (for flavor)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
3 green onions, sliced (white and green parts separated)
2 tablespoons soy sauce (low-sodium recommended)
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon cornstarch
2 tablespoons water (to dissolve cornstarch)
1 teaspoon sugar
Salt and black pepper, to taste
Optional: red pepper flakes or sliced fresh chili for heat
Optional garnish: sesame seeds and more green onions
Instructions
Instructions
Step 1: Marinate the Beef
-
In a mixing bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil.
-
Let the beef marinate for at least 15 minutes while you prepare the vegetables and sauce ingredients.
Step 2: Stir-Fry the Aromatics and Cabbage
-
Heat a large wok or skillet over high heat and add 1 tablespoon of vegetable oil. Once hot, sauté the minced garlic, ginger, and the white parts of the green onions for about 30 seconds until fragrant.
-
Add the chopped cabbage to the wok, season lightly with salt, and stir-fry for 4–5 minutes until the cabbage softens but still retains a slight crunch. Transfer to a plate and set aside.
Step 3: Cook the Beef and Combine
-
In the same wok, add the marinated beef and stir-fry over high heat for 3–4 minutes until just cooked through and slightly caramelized on the edges. Avoid overcrowding the pan to ensure browning.
-
Return the cabbage to the pan and pour in the sauce: mix 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 2 tablespoons water with 1 teaspoon cornstarch. Stir everything together for 1–2 more minutes until the sauce thickens and coats the beef and cabbage.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Calories: 320
- Sodium: 780mg
- Protein: 28g