Why You’ll Love This Recipe

Beef and Cabbage Stir Fry is a quick and flavorful dish that brings together tender strips of beef, crunchy cabbage, and a savory stir fry sauce. It’s a budget-friendly, low-carb option perfect for busy weeknights. With minimal prep and maximum flavor, this satisfying meal is sure to become a staple in your dinner rotation.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

thinly sliced beef (such as flank or sirloin)cabbage (shredded or chopped)garlicgingergreen onionssoy saucesesame oilvegetable oilrice vinegarbrown sugar or honeycornstarch (for coating or thickening)red pepper flakes (optional for heat)salt and pepper

directions

Slice the beef thinly against the grain and toss it with a little cornstarch, salt, and pepper. Set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the beef and cook until browned and just cooked through. Remove from pan and set aside.

In the same pan, add more oil if needed and sauté garlic, ginger, and green onions for about 1 minute.

Add the cabbage and stir fry for 3-5 minutes, or until it starts to soften but still has a bite.

In a small bowl, mix soy sauce, sesame oil, rice vinegar, and brown sugar (or honey).

Return the beef to the pan, pour in the sauce, and stir everything together.

Cook for another 1-2 minutes until everything is well coated and heated through.

Taste and adjust seasoning with salt, pepper, or red pepper flakes as desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 10-12 minutesTotal time: 20-25 minutes

Variations

Use ground beef instead of sliced beef for a quicker option.

Add shredded carrots, bell peppers, or mushrooms for more veggies.

Replace cabbage with Napa cabbage or bok choy for a different texture.

Make it spicy with chili garlic sauce or sriracha.

Serve over rice or noodles for a heartier meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat or in the microwave until warmed through.Add a splash of water or soy sauce to refresh the dish if needed.

FAQs

What kind of beef is best for stir fry?

Flank steak, sirloin, or ribeye work well because they’re tender and quick-cooking.

Can I use pre-shredded cabbage?

Yes, pre-shredded cabbage saves time and works perfectly in this recipe.

Is this dish keto-friendly?

Yes, especially if you skip the sugar or honey, it’s a great low-carb meal.

Can I make this vegetarian?

Swap the beef for tofu or mushrooms and adjust the sauce accordingly.

Why coat the beef in cornstarch?

Cornstarch helps create a slight crust and thickens the sauce when it cooks.

Can I freeze Beef and Cabbage Stir Fry?

It’s best fresh, but you can freeze leftovers for up to 2 months; reheat gently to avoid sogginess.

How do I avoid overcooking the cabbage?

Stir fry quickly over high heat and remove from the pan once slightly tender but still crisp.

Do I need a wok?

A large skillet works just fine if you don’t have a wok.

What oil is best for stir fry?

Use a high-smoke point oil like vegetable, canola, or peanut oil.

Can I double the recipe?

Yes, just make sure not to overcrowd the pan—cook in batches if needed.

Conclusion

Beef and Cabbage Stir Fry is a tasty, nutritious, and fast meal that packs a punch of flavor with minimal effort. It’s versatile enough to suit different tastes and diets, making it a go-to dish for weeknight dinners or meal prep. Try it once, and it just might become a new favorite in your kitchen.