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Chinese Beef & Cabbage Stir Fry


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  • Author: Jennifer
  • Total Time: 25 minutes
  • Yield: Serves 4

Description

Experience the vibrant flavors of this Chinese Beef & Cabbage Stir Fry, a quick and delicious dish that brings the essence of Beijing’s street markets right to your kitchen. With tender flank steak and crunchy cabbage, this stir fry is a perfect balance of savory and slightly sweet flavors—ideal for busy weeknights or cozy gatherings. Get ready to impress your family and friends with this colorful, mouthwatering meal!


Ingredients

Scale
  • 1 lb flank steak, thinly sliced
  • 4 cups green cabbage, chopped (about half a head)
  • 1 cup bell peppers, sliced (mix of colors)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 2 tsp sesame oil
  • 2 green onions, chopped

Instructions

  1. Slice flank steak against the grain into thin strips; chop cabbage and slice bell peppers.
  2. In a bowl, whisk together soy sauce, rice vinegar, cornstarch, and sesame oil; set aside.
  3. Heat a large pan or wok over high heat with 1 tbsp oil. Sear beef in batches until browned but not cooked through (about 2-3 mins per batch). Remove from pan.
  4. Add garlic and ginger to the pan; sauté for 30 seconds until fragrant. Then add cabbage and bell peppers; stir-fry for about 3-5 minutes until tender-crisp.
  5. Return beef to the pan along with the sauce mixture; cook until sauce thickens slightly (about 1-2 mins).
  6. Garnish with green onions and serve hot over steamed rice or noodles.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Stir Fry
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 cup
  • Calories: 360
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 70mg