Beef and Cabbage Stir Fry

Instructions

1. Prepare the vegetables

   Slice the carrot, shred the cabbage, mince the garlic, and chop the green onion. Set aside.

2. Marinate the beef

   In a bowl combine the sliced beef with 1½ tsp soy sauce, ½ tsp dark soy sauce, ¼ tsp sugar, 6 tsp corn starch, 1 tsp baking soda, and 2 tbsp water. Mix well and let sit while you prep the veggies.

3. Stir‑fry carrots and cabbage

   Heat 1 tbsp oil in a large skillet or wok over medium‑high heat. Add the carrot and cabbage, then stir‑fry for a few minutes until they begin to soften. Add 2 tsp rice wine, ¼ tsp sugar, ¼ tsp salt, and ¼ cup water. Cook until the liquid evaporates and the vegetables are tender‑crisp.

4. Cook the beef

   Push the vegetables to the side of the pan or remove briefly. Add a little more oil if needed, then add the marinated beef. Stir‑fry quickly until the beef is browned and just cooked through, about 2‑3 minutes. Stir in ½ tsp sesame oil.

5. Combine and finish

   Return the vegetables to the pan if removed. Add the minced garlic, chopped green onion, 2 tsp rice wine, ½ tsp soy sauce, 1 tsp dark soy sauce, ¼ tsp sugar, 1/3 cup water, and ¼ tsp black pepper. Toss everything together and cook for another minute until the sauce coats the meat and veggies.

6. Serve

   Transfer to a serving dish and enjoy hot, ideally over steamed rice or noodles.

Published November 1, 2026.