This Chinese beef cabbage stir fry is a fast, flavorful dish with tender beef, crisp cabbage, and a savory garlic-ginger sauce—ready in under 25 minutes!
🛒 Ingredients (Serves 3–4)
🥩 For the beef:
- 400g beef (thinly sliced – flank or sirloin)
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp oil
🥬 For the stir fry:
- 4 cups cabbage (chopped)
- 1 carrot (julienned)
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (minced)
- 1 tbsp oil
🥣 Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp sugar (optional)
- 2 tbsp water
👩🍳 Instructions
1. Marinate beef
- Toss beef with soy sauce, cornstarch, and oil
- Let sit 10–15 minutes
2. Cook beef
- Heat pan or wok on high
- Stir-fry beef for 2–3 minutes until browned
- Remove and set aside
3. Stir-fry veggies
- Add oil → sauté garlic & ginger
- Add cabbage and carrot
- Cook 3–4 minutes until slightly tender but still crisp
4. Combine
- Return beef to pan
- Pour in sauce
- Toss everything together
5. Finish
- Cook another 1–2 minutes
- Serve hot
💡 Tips for Best Stir Fry
- Use high heat for authentic flavor
- Slice beef thin for tenderness
- Don’t overcook cabbage (keep crunch)
- Prep everything before cooking (fast process!)
🔥 Variations
- Spicy: Add chili sauce or flakes 🌶️
- Low-Carb/Keto: Skip sugar (already low-carb)
- Extra Protein: Add tofu or eggs
- Saucy: Add more water + cornstarch slurry
🍽️ Serve With
- Steamed rice 🍚
- Noodles 🍜
- Cauliflower rice (low-carb)
⚖️ Approx Nutrition (Per Serving)
- Calories: ~250–350
- Protein: ~20–25g
- Carbs: ~10–15g
- Fat: ~12–18g
🧮 WW (Weight Watchers) Points
- 4–6 points per serving
👉 Lower points:
- Use lean beef
- Reduce oil
❓ FAQs
Why is beef tough?
Not sliced thin or overcooked.
Can I use ground beef?
Yes—adjust cooking slightly.
Can I meal prep?
Yes—stores well for 2–3 days.