Beef and Cabbage Stir-Fry {sweet, spicy, and ready in 15 minutes}

Whenever I’m pressed for time but still want something hearty and healthy, stir-fries are always my go-to. It’s fast, flexible, and best of all, an easy way to pack in a bunch of veggies without too much effort.

This beef and cabbage stir-fry starts with thinly sliced ​​steak marinated in a tangy, slightly sweet spicy sauce inspired by Korean barbecue flavors. Everything is then sautéed hot with chopped green cabbage for a fresh, spicy, and satisfying meal.

Even my kids eat it up (especially when I top it with noodles or a fried egg). It’s an easy meal that tastes like takeout, but is healthier, cheaper, and faster!

before starting

Here are some helpful tips for getting the best results from your stir-fries:

• Marinate in advance. The longer the beef is marinated in the sauce, the stronger the flavor will be. Aim for 1 hour or overnight.
• Choose the right cut of beef. Sirloin steak, flank steak, or skirt steak is best for stir-fries. They are flavorful, tender and cook quickly after being sliced ​​thinly.
• Drain marinade. Allow excess marinade to drip off the steak before adding it to the pan to prevent soggy meat.
• Work in batches. If doubling or adding more vegetables, cook the meat and vegetables separately for best texture.

How to cut steak for stir-fry?

To make beef strips for stir-fry, slice the steak into thin slices. This will produce the most tender steak. You can marinate the steak whole and cut it before cooking, or cut it into strips and marinate it before cooking. Both options work, but you can absorb more of the flavor if you cut the steak before marinating.

One tip for slicing your steak into very thin slices is to place it in the refrigerator for 15-20 minutes before slicing. This will firm up the meat and make it easier to slice.

How to stir-fry beef and cabbage

This recipe only takes 15 minutes to make and is even better than takeout!

1.Marinated steak

Stir together soy sauce, rice vinegar, sesame oil, scallions, ginger, brown sugar, garlic and Sriracha. Add steak and marinate for at least 1 hour (or overnight).

Pro tip: Save the marinade because you’ll be using it to cook the cabbage!

2. Fry steak

Heat a wok or large skillet over high heat. Remove the steak from the marinade and let the excess drip off. Fry for 3-4 minutes until browned and just cooked through. Transfer to a plate.

3. Boil the cabbage

Add the chopped cabbage and reserved marinade to the hot pan. Bring to a boil and cook, stirring occasionally, until the sauce is mostly evaporated and the cabbage is tender-crisp, 3-5 minutes.

4. Assemble and serve

Return the steak to the pan, stir well, and cook for another minute. Serve hot over rice or noodles.

Tips and Tricks for Stir-Fried Beef

Want the most delicious, tender stir-fries every time? These simple tips and tricks will help you get perfect beef and crispy cabbage without the guesswork.

• Use high heat and drain the liquid: Keep in mind that when you stir-fry, you want very high heat, but you also don’t want the steak (or other meat) to boil in the liquid. So be sure to drain the excess marinade from the meat first. Then, while it’s cooking, continue draining off any excess liquid. This ensures that the outside of the steak is beautifully browned while the inside remains tender.
• Let meat come to room temperature: Make sure the meat comes to room temperature (about 20 minutes) before cooking. If you put meat fresh out of the refrigerator on top, it will immediately cool your wok/griddle and the outside of the meat won’t get as good a sear.
• If desired, cook meat and vegetables separately: If you are cooking a lot of vegetables (not just cabbage), you will need to sear the meat first, then remove it and set it aside while the vegetables are cooking. Then, finally put the meat back in and cook for a few minutes before serving.
• Add vegetables in order of cooking time: Start cooking the hardest/largest veggies first (e.g. broccoli, cauliflower, peppers) and then add faster-cooking/smaller veggies (e.g. cabbage, mushrooms, asparagus) so the larger veggies have time to cook and the smaller veggies don’t get overcooked.
• Add more vegetables: Green peppers, carrots, mushrooms or snow peas all sauté beautifully.

Food recommendations

You can totally eat the beef and cabbage stir-fry on its own, but I like to have a few of the following sides on deck, just in case:

• Serve with fried rice: If you like fried rice, consider serving it with cauliflower fried rice or this healthier version.
• Serve with white rice: Sushi rice or brown rice is also great for serving with stir-fry dishes. For an easier option, buy some pre-cooked or frozen rice to cut down on prep time.
• Add a fried egg: Consider adding a fried egg to this fried treat and serving it over rice.
• Add noodles: Any type of noodle works well with this dish; consider rice noodles or soba noodles. If you want to keep your carbs low, try Asian Zucchini Noodles!

Storage and Leftovers

This stores well in the refrigerator and the leftovers are even better!

• Shop: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat: Heat skillet over medium heat or microwave briefly.
• Remaining thoughts:
  • Stir into fried rice.
  • Wrap in a tortilla or lettuce wrap.
  • Add to noodle bowl.