Why You’ll Love This Recipe

Beef and Cabbage Stir Fry is a quick, flavorful, and budget-friendly dish that brings together tender strips of beef with crisp cabbage in a savory sauce. Perfect for busy weeknights, this stir fry is both satisfying and easy to customize with your favorite vegetables or spice levels. It’s low in carbs, high in protein, and can be served over rice, noodles, or enjoyed on its own.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

thinly sliced beef (such as flank or sirloin)green cabbagegarlicgingergreen onionssoy saucesesame oilvegetable oilrice vinegarbrown sugar or honeycornstarchwaterred pepper flakes (optional for heat)

directions

In a small bowl, mix soy sauce, rice vinegar, sesame oil, brown sugar or honey, and a splash of water. Set aside.

In another bowl, toss the sliced beef with cornstarch to coat lightly.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the beef and stir-fry for 2-3 minutes until browned. Remove and set aside.

In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and white parts of green onions until fragrant.

Add chopped cabbage and stir-fry for 3-5 minutes until just tender but still crisp.

Return the beef to the pan and pour in the prepared sauce. Toss everything together to coat evenly.

Cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.

Garnish with green onion tops and red pepper flakes if using. Serve hot.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes

Variations

Use ground beef instead of sliced steak for a quicker, more economical version.

Add carrots, bell peppers, or mushrooms for more color and nutrition.

Swap soy sauce for tamari or coconut aminos for a gluten-free option.

Top with sesame seeds or chopped peanuts for added crunch.

Serve over steamed rice, noodles, or in lettuce wraps.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or in the microwave until warmed through.Freeze for up to 2 months; thaw overnight before reheating.

FAQs

Can I use pre-shredded cabbage?

Yes, pre-shredded cabbage saves time and works perfectly in this stir fry.

What type of beef is best?

Flank steak, sirloin, or skirt steak are ideal due to their tenderness when sliced thinly against the grain.

Can I make this dish spicy?

Absolutely, just add red pepper flakes, sriracha, or a dash of chili oil.

Is this recipe keto-friendly?

Yes, just use a sugar substitute or omit the sweetener entirely.

Can I make it vegetarian?

Yes, substitute tofu or mushrooms for the beef and use vegetable broth-based sauce.

Should I marinate the beef?

It’s not required, but a quick marinade in soy sauce and cornstarch can enhance flavor and tenderness.

Can I use other greens instead of cabbage?

Yes, bok choy, napa cabbage, or kale can be great alternatives.

How do I keep the cabbage from getting soggy?

Stir-fry it quickly over high heat to maintain crispness.

Can I double the recipe?

Yes, but cook the beef and cabbage in batches to avoid overcrowding the pan.

Do I need a wok?

A large skillet works just as well if you don’t have a wok.

Conclusion

Beef and Cabbage Stir Fry is a delicious, speedy meal that’s easy to make and packed with flavor. With its simple ingredients and customizable nature, it’s a recipe you’ll keep coming back to—perfect for weeknight dinners or meal prep. Give it a try and enjoy a wholesome dish that’s both nourishing and tasty.