Healthy Chinese Beef and Cabbage Stir Fry Recipe

Key Ingredients & Substitutions

Lean Beef: Flank steak and sirloin are great choices, as they’re tender and flavorful. If you’re looking to reduce costs, you can substitute with ground beef or even chicken or tofu for a lighter option. I often use chicken for a different twist!

Cabbage: Green cabbage is perfect for this stir fry, but red cabbage works too for an extra color and crunch. If you have bok choy, feel free to use that; just chop it coarsely to maintain some texture.

Vegetable Oil: I like using avocado oil because of its high smoke point and health benefits. However, canola or olive oil will also do the job if you don’t have avocado oil handy.

Sauces: Low-sodium soy sauce is better for control over saltiness. If you can’t find oyster sauce, you can leave it out or use a dash of hoisin sauce for a hint of sweetness. Coconut aminos are a great soy sauce substitute if you need a gluten-free option.

What’s the Best Way to Slice Beef for Stir Fry?

To ensure tender pieces, always slice your beef against the grain. This breaks down the muscle fibers, making each bite easier to chew. If you’re unsure, look for the lines in the meat and cut perpendicular to them.

• Freeze the beef for about 30 minutes to make it easier to slice thinly.
• Use a sharp knife—this helps avoid tearing the meat.
• Your goal is thin, uniform slices for even cooking.

Healthy Chinese Beef and Cabbage Stir Fry

Ingredients:

• 12 oz (340g) lean beef (such as flank steak or sirloin), thinly sliced against the grain
• 4 cups green cabbage, thinly sliced
• 1 medium carrot, julienned or thinly sliced
• 3 green onions, chopped (separate white and green parts)
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1 tbsp vegetable oil or avocado oil (for stir-frying)
• 2 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce (optional for richer flavor)
• 1 tsp toasted sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 1/4 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes or to taste (optional for mild heat)
• Salt, to taste (if needed)
• Sesame seeds, for garnish (optional)

Time Estimate:

This Healthy Chinese Beef and Cabbage Stir Fry will take about 25 minutes in total. You’ll need around 10-15 minutes to prepare and slice your ingredients and another 10 minutes to cook everything up. It’s a speedy and nutritious meal that’s perfect for busy weeknights!

Step-by-Step Instructions:

1. Prepare the Beef:

Start by tossing the sliced beef with 1 tablespoon of soy sauce, the cornstarch slurry, and a pinch of black pepper. Let it marinate for about 10-15 minutes to infuse flavor and tenderize the meat.

2. Heat the Wok:

While the beef is marinating, heat your wok or a large skillet over medium-high heat. Add 1 tablespoon of vegetable or avocado oil to the pan and let it get hot.

3. Cook the Beef:

Add the marinated beef to the wok and stir-fry for about 2-3 minutes. You want it to be just browned, but not fully cooked through at this point. Once done, remove the beef from the wok and set it aside on a plate.

4. Sauté the Aromatics:

In the same wok, if needed, add a bit more oil. Now, toss in the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds, until they become fragrant. Your kitchen will start to smell amazing!

5. Add the Vegetables:

Next, add the sliced cabbage and carrots to the wok. Stir-fry for about 3-4 minutes, until the cabbage is tender but still crisp. You want to retain that nice crunch!

6. Return the Beef:

Now, it’s time to bring the beef back into the mix! Add the cooked beef to the vegetables. Pour in the remaining soy sauce, oyster sauce (if using), sesame oil, and red pepper flakes. Stir everything together and cook for another 1-2 minutes until the beef is fully cooked and well combined with the veggies.

7. Taste and Adjust:

Give it a taste and add salt if needed. For a bit of freshness, sprinkle the green parts of the green onions and sesame seeds on top before you serve.

8. Serve Hot:

Your delicious and healthy stir fry is ready! Serve it hot over steamed brown rice or quinoa for a complete meal. Enjoy your nutritious and flavorful Chinese beef and cabbage stir fry!

Frequently Asked Questions (FAQ)

Can I Substitute the Beef with Another Protein?

Absolutely! You can easily swap the beef for chicken, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time accordingly—chicken and shrimp will cook quicker than beef, while tofu should be pressed and cubed before cooking.

What Other Vegetables Can I Add?

This stir fry is very versatile! Feel free to add bell peppers, broccoli, snow peas, or baby corn. Just be mindful of cook times, as some veggies may require a bit longer to become tender.

Can I Make This Dish Ahead of Time?

Yes! You can prepare the beef and chop the veggies ahead of time. Store them separately in the fridge for up to a day. Cook them just before serving for the best texture and flavor.

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, use a skillet on medium heat to warm it through, which will help maintain the crispness of the veggies.