Description
A delicious beef stir-fry with a mix of tender steak and crisp vegetables, quick and easy to prepare.
Ingredients
Scale
- 1 lb (450g) flank or sirloin steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil (divided)
- 3 cups green cabbage, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 scallions, chopped
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- Optional toppings: chili crisp, sesame seeds, extra scallions
Instructions
- Toss beef with cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Set aside to marinate briefly.
- In a wok or large skillet, heat remaining sesame oil over medium-high heat. Add beef in a single layer and cook until browned (2–3 minutes per side). Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant, about 30 seconds.
- Add cabbage and stir-fry 3–5 minutes until wilted but still crisp.
- Return beef to the pan. Add remaining soy sauce, vinegar, and honey. Stir to coat everything in the glaze.
- Cook 1–2 minutes more until everything is heated through.
- Serve hot, topped with chili crisp, sesame seeds, and scallions if desired.
Notes
- For a spicier version, add sliced chili peppers or an extra tablespoon of chili crisp.
- This dish can be served over rice or noodles for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg