Beef and cabbage stir-fry

This simple 15 minutes Beef and cabbage stir-fry Tastes just like a classic Chinese dish without all the unnecessary fat and calories. It’s filled with thinly sliced ​​beef tenderloin, bok choy and mushrooms and served with a delicious stir-fry sauce.

Pair it with some healthy fried rice or healthy fried noodles for the perfect Chinese takeout meal.

Have you ever experienced an evening when you just can’t seem to find the 30 minutes to get dinner on the table? Who am I kidding, this feels like basically every night of my life.

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When you’re looking for a quick, fresh, delicious dinner, stir-fries are the way to go. Find 50 delicious recipes plus tips and tricks for making delicious stir-fries… Take me there!

Typically, I run around while everyone stares at me, hungry for dinner, and end up staring at the refrigerator wondering what I can do in the shortest amount of time. What’s the answer? They are usually fried and eaten!

In fact, frying is almost always the answer. Because almost everything is cooked over high heat, it’s ready quickly and is a dish that everyone will enjoy.

I find that the key to a stir-fry is the sauce, and this one happens to be packed with flavor. Oyster sauce, soy sauce, ginger, and garlic create a delicious Chinese sauce that pairs well with almost any protein and vegetable.

Personally, I like to pair it with beef, cabbage, and mushrooms to really bring out those delicious umami flavors.

How to make beef and cabbage stir-fry?

The first thing I do when cooking is cut the brisket into strips, along with the vegetables. (If you can do this beforehand, even better.) From there, I added the broth, both sauces, garlic, ginger, and cornstarch to a small bowl and stirred until thoroughly combined.

Next, I add half the oil to the pan or wok and turn the heat to high. Start by cooking the beef for 1-2 minutes, until browned on all sides. It doesn’t need to be completely finished at this point. I took the meat out of the pan and set it aside.

I added the remaining oil to the pan (still hot) and then added the vegetables and cooked for about 3-4 minutes until they started to soften. I then lowered the heat to medium, added the sauce to the pan along with the veggies, and cooked for another 3-4 minutes, until the sauce started to thicken and the veggies were more tender (but still crispy).

Finally, return the beef to the pan and cook for 1 minute more or until cooked through. Serve immediately.

How to eat beef stir-fried with cabbage

• I love it over rice – white or brown, cauliflower or wild, it doesn’t matter, all rices are good and a little goes a long way.
• Serve this dish with Asian noodles such as ramen, udon, soba or rice.
• Top low-carb or high-fiber pasta with cabbage and beef stir-fry and sauce.
• This would also be great with vegetable noodles. Zucchini, yellow squash, sweet potatoes, or other hardy vegetables will do.
• Place directly into a bowl, sprinkle with your favorite hot sauce and serve. My favorite hot sauce is Sriracha, but you can use whatever you like!
• This beef and cabbage stir-fry is also more flavorful than other roasted vegetables. You’ll have a hearty and satisfying dinner that’s packed with nutrients from all of these vegetables.
• Spread generously over grains like quinoa for stir-fries.

Customized Stir-fried Beef Ideas

The best thing about stir-fries is not only that they come together quickly, but they’re also easy to customize.

• Replace the bok choy, mushrooms, and scallions with any vegetables you like or have on hand. Some of my favorite stir-fry vegetables (besides the ones in this recipe) include bell peppers, broccoli, cauliflower, mini corn, water chestnuts, bamboo shoots, snow peas and peas, shelled edamame, asparagus, red or yellow onions, green beans, and chopped red or green cabbage.
• If you don’t want to use sirloin, you can use another thin slice of beef or thin slices of chicken or pork. Or try using ground beef for a quick prep, like this ground beef barbecue recipe.
• If you want a seafood dish, use shrimp; if you want a vegetarian dish, use tofu or chickpeas.
• You can also eat vegan stir-fries, of course there’s nothing wrong with that!
• Make this dish spicy by cooking it with hot peppers like Thai chili or chipotle flakes. Or add red pepper flakes while cooking or when serving. You can also add your favorite hot sauce to the sauce mixture or after it’s done cooking.

Tips and tricks for making stir-fries

• Slice the meat thinly for quick cooking. Diced meat takes longer to cook than slices.
• Cook the meat first and then the vegetables as they will take longer to cook.
• Also, if possible, remember to cut your vegetables into the same size so they cook evenly as well. You want the vegetables to be tender and crispy, not mushy.
• Some vegetables, like broccoli and cauliflower, take longer to cook, so you may want to start cooking 1-2 minutes earlier before adding other vegetables.
• The oil in a wok or frying pan will heat up quickly, so be sure to add meat or vegetables immediately to avoid excessive splatter and the possibility of oil burns.
• If using the same cutting board, make sure to cut the vegetables first and then the meat, or use two separate cutting boards (and knives) for each to avoid cross-contamination. Alternatively, you can wash your cutting board and knife in hot soapy water before using it to cut vegetables.

No matter how you slice it, stir-fries are an easy way to pull together dinner on a busy night.