Savory Stir-Fried Beef and Cabbage
🛒 What You’ll Need
- 1 lb Flank steak or sirloin, thinly sliced against the grain 🥩
- 1/2 small head of Green cabbage, roughly chopped or shredded 🥬
- 2 Green onions, sliced 🌱
- 3 cloves Garlic, minced 🧄
- 1 tbsp Fresh ginger, grated ✨
- 2 tbsp Soy sauce 🥣
- 1 tbsp Oyster sauce 🍯
- 1 tsp Sesame oil 🪵
- 1/2 tsp Red pepper flakes (optional for a little heat!) 🌶️
- Cooking oil (like avocado or vegetable oil) 🍳
👩🍳 Instructions
- Prep the Beef: Slice your beef into thin, bite-sized strips. For the best texture, always slice against the grain! 🥩🔪
- High-Heat Sear: Heat 1 tbsp of oil in a large skillet or wok over high heat. Add the beef in a single layer and sear until browned (about 2-3 minutes). Remove the beef from the pan and set it aside to keep it juicy. 🍗🔥
- Sauté the Aromatics: Add another splash of oil to the same pan. Toss in the garlic and ginger, sautéing for just 30 seconds until fragrant. 🧄💨
- Wilt the Cabbage: Add the chopped cabbage to the pan. Stir-fry for 3–5 minutes. You want the cabbage to soften and get slightly charred edges but still keep a little crunch! 🥬🌪️
- The Big Finish: Return the cooked beef to the pan. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together for 1-2 minutes until the sauce glazes the beef and cabbage perfectly. 🥢🤤✨
- Garnish: Stir in the green onions and sprinkle with red pepper flakes if you want that extra kick. 🌶️🌱
- Serve: Enjoy it on its own for a low-carb feast, or serve it over a warm bed of steamed rice or quinoa! 🍽️🍚
🔥 Pro Tips:
- The “Velveting” Hack: If you have an extra 10 minutes, toss your raw beef strips with 1 tsp of cornstarch before cooking. This creates that silky, tender “takeout” texture! 🪄💎
- Don’t Overcook: Cabbage cooks fast! Take it off the heat as soon as it turns bright green and slightly translucent to avoid it getting mushy. 🥬🎯
