Cabbage and Beef Stir Fry Recipe

Step 1: Prepare the vegetables

• Finely mince 4 cloves of garlic.
• Cut carrots into thin slices and then into thin strips (optional for color).
• Cut cabbage into large white strips, separate layers by hand.
• Cut green onions into 2-inch sections.

Step 2: Prepare the beef

• Observe the direction of muscle fibers on the beef (chai tip roast).
• Cut beef into thin slices across the grain to ensure tenderness.

Step 3: Marinate the beef

• In a bowl, mix soy sauce, dark soy sauce, a little sugar, corn starch, a tiny bit of baking soda, and some water.
• Add the beef slices and thoroughly mix to coat.
• Add a little oil and sesame oil to the marinated beef and mix well.

Step 4: Cook the vegetables

• Heat oil in a pan over medium-high heat.
• Add a tiny bit of sugar and salt to the oil.
• Immediately add cabbage and carrot strips to the pan.
• Stir fry for about 30 seconds until coated with oil.
• Add a little rice wine and stir briefly to cook off the alcohol.
• Add some water and cover the pan with a lid.
• Let the cabbage steam cook for 40 seconds from when the water boils.
• Remove the cabbage and carrots from the pan.

Step 5: Cook the beef

• Add a little more oil to the pan.
• Spread the beef slices out in the pan and let them pan-fry until the bottom is golden.
• Add minced garlic and the stem parts of the green onions.
• Stir fry until fragrant.
• Add a touch of rice wine and stir briefly to cook off the alcohol.
• Add soy sauce, dark soy sauce, and a touch of sugar.
• Stir fry until the beef color looks even.
• Add some water; the sauce will thicken due to corn starch in the marinade.

Step 6: Combine and finish

• Add the cooked cabbage and carrots back into the pan.
• Mix well with the beef.
• Add the leafy parts of the green onions and a little black pepper.
• Toss everything together quickly.

Step 7: Serve

• Serve the cabbage and beef stir fry with rice noodles or pasta for a quick and tasty dinner.