This dish looks like a delicious Chinese-style beef and cabbage stir-fry made with tender beef, crunchy cabbage, green onions or leafy greens, and a glossy brown garlic-soy sauce. It is savory, slightly sweet, and rich in flavor, making it perfect with steamed rice or noodles.
Below is a detailed homemade recipe, including ingredients, cooking instructions, nut information, substitutions, storage, and frequently asked questions.
1. Recipe overview
35 min
Total time
4
Servings
Easy
Difficulty
Cuisine: Chinese-inspired home cooking
Main ingredients: Beef, cabbage, garlic, ginger, soy sauce
Flavor: Savory, garlicky, slightly sweet, umami-rich
Best served with: Steamed rice, egg noodles, or fried rice
Nuts: None required in the standard recipe
2. Ingredients
The following quantities make approximately four servings.
Meat for cooking stir fry on cutting board
For the beef
500 g beef, thinly sliced
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp cooking oil
½ tsp black pepper
1 tbsp water
Pork and Cabbage Noodle Stir-Fry
For the vegetables
500–600 g green cabbage, cut into large pieces
1 medium onion, sliced (optional)
4–5 garlic cloves, minced
1 tbsp fresh ginger, minced
2–3 spring onions, chopped
1 small green bell pepper, sliced (optional)
2 tbsp cooking oil, for stir-frying
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For the glossy stir-fry sauce
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce, optional, for deeper color
1 tsp brown sugar or honey
½ cup (120 ml) water or unsalted beef stock
1 tsp cornstarch
1 tsp sesame oil, optional
½ tsp black pepper
Chili flakes or fresh chili, optional
Important: The oyster sauce, dark soy sauce, and sesame oil are optional. You can adjust the sauce to your taste and dietary needs. The picture alone cannot confirm the exact ingredients used in the original dish.
3. Step-by-step cooking instructions
Pepper Steak Stir Fry Recipe (Chinese Style)
Step 1: Prepare and marinate the beef
Slice the beef thinly across the grain. Mix it with 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp water, 1 tbsp oil, and black pepper.
Leave for 15–20 minutes. This helps the beef stay tender and gives it a light coating.
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Step 2: Mix the sauce
In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce if using, sugar, water or stock, cornstarch, and black pepper.
Mix until the cornstarch dissolves completely. Add sesame oil at the end if desired.
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Step 3: Sear the beef
Heat a wok or large frying pan over high heat. Add a little oil and spread the beef in a single layer, working in batches if needed.
Sear for about 1–2 minutes per side, depending on thickness, until browned. Transfer to a plate. The beef can finish cooking when returned to the pan.
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Step 4: Stir-fry the vegetables
Add the remaining oil to the wok. Cook the onion for 1 minute, then add the garlic and ginger and stir for 20–30 seconds.
Add the cabbage and bell pepper. Stir-fry for 3–5 minutes until the cabbage begins to soften but still has some crunch.
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Step 5: Combine beef and sauce
Return the beef and any accumulated juices to the pan. Stir the sauce again, then pour it over the ingredients.
Toss for 2–3 minutes until the sauce bubbles, thickens, and coats the beef and cabbage. Ensure the beef is cooked through; use a food thermometer if needed.
Minute Beef and Cabbage Stir Fry Quick and Tasty Recipe – Recipe Website
Step 6: Finish and serve
Add the spring onions and optional chili. Taste the sauce before adding extra salt, as soy and oyster sauces are already salty.
Serve immediately with hot steamed rice or noodles.
4. Nut information and allergy guide
Naturally nut-free recipe option
Beef, cabbage, garlic, ginger, plain soy sauce, and cornstarch do not inherently require tree nuts or peanuts. You can make this recipe without nuts.
Which ingredients might contain nuts?
Ingredient
Nut information
Beef and cabbage
Naturally free of nuts when unseasoned and uncontaminated
Soy sauce
Usually does not contain nuts; check the label
Oyster sauce
Usually does not contain nuts; check the manufacturer’s allergen statement
Sesame oil
Made from sesame seeds, not tree nuts, but sesame is a separate major allergen in many countries
Peanut oil
Made from peanuts; avoid for peanut allergies
Mixed stir-fry sauces
Ingredients and cross-contamination risks vary by brand
Restaurant stir-fry
Shared woks, utensils, oils, and preparation surfaces may cause cross-contact
For a person with a nut allergy: Use a fresh bottle of verified suitable cooking oil, check every sauce label, and avoid shared utensils or contaminated cookware. Sesame oil is optional and can be omitted. If the allergy is severe, confirm the suitability of every ingredient with its manufacturer and follow the person’s medical allergy plan.
Can you add nuts to this recipe?
Yes, if you are cooking for people who can safely eat them.
Cashews: Add 40–60 g of roasted cashews at the end for a crunchy texture.
Peanuts: Add 2–3 tbsp roasted peanuts for a more pronounced nutty flavor.
Almonds: Add 2 tbsp sliced toasted almonds for a light crunch.
These additions are optional and are not necessary for the dish shown. Adding nuts changes the allergen profile of the meal.
5. Chef’s tips for the best result
Slice against the grain: This shortens the beef fibers and helps make each bite tender.
Use high heat: A hot wok browns the beef and keeps the cabbage from becoming watery.
Cook in batches: Overcrowding the pan causes the beef to steam instead of sear.
Keep the cabbage slightly crisp: Add it after the beef has been browned.
Mix the sauce before pouring: Cornstarch settles at the bottom of the bowl.
Adjust the consistency: Add a splash of water if too thick, or simmer briefly if too thin.
Avoid excess salt: Taste before adding any additional salt.
For tender beef: Flank, sirloin, or rump steak works well. Tougher cuts may need a different preparation or longer cooking time.
6. Frequently asked questions (Q&A)
Q1. What is the dish in the picture?
It appears to be beef and cabbage stir-fry in a glossy brown sauce, likely Chinese-inspired. The exact recipe cannot be determined from the image alone.
Q2. Is beef and cabbage stir-fry healthy?
It can be a balanced meal because beef provides protein, iron, zinc, and vitamin B12, while cabbage provides fiber, vitamin C, and vitamin K. The overall nutritional profile depends on the beef cut, oil quantity, sauce, and portion size.
Q3. How many calories are in one serving?
A serving of this recipe may contain approximately 350–500 calories without rice, depending on the beef cut and amount of oil and sauce used. This is an estimate, not a laboratory-tested nutritional value. Rice or noodles add extra calories.
Q4. Can I make it without oyster sauce?
Yes. Replace it with extra soy sauce and a little sugar, or use a suitable vegetarian mushroom stir-fry sauce. Taste before adding more salt.
Q5. Can I make this recipe without soy sauce?
Yes. Use a suitable soy-free alternative, such as coconut aminos, if compatible with your dietary requirements. The flavor and saltiness will differ.
Q6. How do I make the sauce thick and shiny?
Mix 1 tsp cornstarch with the sauce before adding it to the hot pan. Simmer while tossing until it turns glossy. Add small amounts of water if it becomes too thick.
Q7. Why is my beef tough?
Common reasons include thick slices, cutting with the grain, overcrowding the pan, or overcooking. Slice thinly across the grain, marinate briefly, and sear quickly. The appropriate cooking time also depends on the cut.
Q8. Can I use chicken instead of beef?
Yes. Thinly sliced chicken breast or thigh works well. Cook chicken thoroughly to an internal temperature of 74°C (165°F).
Q9. Can I make it spicy?
Yes. Add fresh green chilies, chili flakes, or a little chili-garlic sauce. Check packaged sauces for allergens if necessary.
Q10. How should I store leftovers?
Refrigerate in a covered container within 2 hours of cooking. Use within 3–4 days, and reheat until steaming hot throughout. Freeze for about 2–3 months for best quality. Thaw safely in the refrigerator.
Q11. Is this recipe gluten-free?
Not necessarily. Ordinary soy sauce and many oyster sauces contain wheat or other gluten-containing ingredients. Choose certified gluten-free alternatives and check all labels if you need to avoid gluten.
Q12. Can I prepare it ahead of time?
You can slice the beef and vegetables and mix the sauce in advance. Store them separately in the refrigerator, then stir-fry just before serving for the best texture.