This Healthy Chinese Beef and Cabbage Stir Fry is a colorful, tasty dish that’s quick to make and packed with veggies! The tender beef and crunchy cabbage create a great combo.
Whenever I make this, I feel like a chef in my own kitchen. Plus, it’s so fast to whip up—perfect for those busy nights when you need a warm meal. ❤️
Key Ingredients & Substitutions
Beef: I like to use flank steak or sirloin since they’re lean and tender when sliced thinly. If you’re looking for a meatless option, try using tofu or tempeh instead, which offer a good source of protein!
Cabbage: Green cabbage is my go-to because it has a nice crunch. However, you can easily substitute it with Napa cabbage or even broccoli slaw for a different twist.
Soy Sauce: Low-sodium soy sauce is essential to keep the dish heart-healthy. If you’re gluten-free, try tamari or coconut aminos for a similar taste.
Oyster Sauce: This adds depth to the flavor. If you prefer not to use it, you can leave it out or replace it with a dash of hoisin sauce for sweetness.
How Can I Achieve the Perfect Stir-Fry?
The key to a great stir-fry is high heat and quick cooking! Here are some tips to get it right:
- Preheat your skillet or wok until it’s hot before adding oil. This helps to sear the beef and keeps it juicy.
- Cook ingredients in batches. Don’t overcrowd the pan since that steams instead of stir-fries!
- Keep everything moving. Stir constantly to ensure even cooking and to avoid burning.
- If you like a thicker sauce, add the cornstarch slurry towards the end of cooking and let it simmer for a minute.
Following these tips will help you create a delicious, vibrant stir-fry in no time!
Healthy Chinese Beef and Cabbage Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 12 oz (340 g) lean beef (such as flank steak or sirloin), thinly sliced against the grain
- 4 cups green cabbage, shredded
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 green onions, sliced (white and green parts separated)
For the Sauces:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional for depth)
- 1 teaspoon toasted sesame oil
For Cooking:
- 1 tablespoon vegetable oil (for stir-frying)
- 1/4 teaspoon black pepper
- 1/2 teaspoon cornstarch mixed with 2 tablespoons water (optional, for sauce thickening)
Garnish:
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This dish takes about 10-15 minutes to prepare, plus an additional 10 minutes for cooking. In just about 25-30 minutes, you can have a delicious, healthy meal on your table!
Step-by-Step Instructions:
1. Marinate the Beef:
In a bowl, toss the thinly sliced beef with 1 tablespoon of soy sauce, black pepper, and cornstarch slurry (if using). Let it marinate for about 10-15 minutes. This helps to enhance the flavor and tenderness of the beef.
2. Heat Up the Skillet:
In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat. Make sure the oil is hot before adding the beef to get a nice sear.
3. Cook the Beef:
Add the marinated beef to the hot pan and stir-fry for 2-3 minutes until it’s just browned but not fully cooked. Remove the beef from the pan and set it aside. This ensures that it stays juicy while you cook the veggies.
4. Sauté Garlic and Ginger:
In the same pan, add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until they’re fragrant, being careful not to burn them.
5. Add Cabbage and Carrots:
Next, toss in the shredded cabbage and julienned carrot. Stir-fry for 4-5 minutes until the cabbage is tender but still has a nice crunch. This keeps your veggies vibrant and appetizing!
6. Combine Beef and Sauce:
Return the beef to the skillet. Add the remaining tablespoon of soy sauce, oyster sauce (if using), and sesame oil. Mix everything together and cook for an additional 1-2 minutes until the beef is fully cooked and everything is nicely coated.
7. Final Touches:
Take a moment to taste your stir-fry and adjust any seasoning with more soy sauce or black pepper if desired. Remember it’s all about personal preference!
8. Garnish and Serve:
Serve your delicious stir-fry immediately while it’s hot. Sprinkle the sliced green parts of the green onions and sesame seeds on top for that perfect finishing touch. It pairs wonderfully with steamed brown rice or quinoa for a well-rounded meal!
Enjoy this light, tasty, and healthy Chinese Beef and Cabbage Stir Fry! It’s a fantastic way to incorporate more veggies into your diet while savoring every bite.
FAQ for Healthy Chinese Beef and Cabbage Stir Fry
Can I Use a Different Type of Meat?
Absolutely! If you prefer, you can substitute the beef with chicken, turkey, or even shrimp. Just adjust the cooking times accordingly, as different proteins may cook at different rates.
Can I Make This Recipe Vegetarian or Vegan?
Yes! You can replace the beef with tofu, tempeh, or seitan for a plant-based option. Make sure to press and cube the tofu before marinating so it absorbs the flavors better. You might also want to use vegetable broth instead of oyster sauce for depth of flavor.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a skillet over low heat or in the microwave until heated through. You might want to add a splash of water or soy sauce to help retain moisture when reheating.
Can I Add More Vegetables?
Of course! This stir fry is very versatile. Feel free to add bell peppers, snap peas, broccoli, or even mushrooms. Just make sure to adjust the cooking times so that all the vegetables are tender-crisp and delicious!
