One-Pan Beef and Napa Cabbage Stir-Fry
One-Pan Beef and Napa Cabbage Stir-Fry
Ingredients
For the Marinade and Sauce
- 4 tablespoons soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons mirin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pinch black pepper
- 1/4 cup chicken broth
For the Main Dish
- 6 Napa cabbage leaves, large, chopped
- 1 package enoki mushroom, 100g, trimmed
- 4 green onion stalks, cut into 2-inch pieces
- 16 ounces thinly sliced beef
Instructions
- 1
In a small bowl, whisk together the soy sauce, maple syrup, mirin, garlic powder, onion powder, and a pinch of black pepper to create the marinade and sauce.
⏱️ 3 min
- 2
Add the thinly sliced beef to the sauce mixture in the bowl. Toss to ensure the beef is well coated. Let the beef marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 30 minutes.
⏱️ 2 min
- 3
Place a large pan (preferably with a lid) over medium-low heat. Add the chopped Napa cabbage leaves to the bottom of the pan.
⏱️ 2 min
- 4
Pour the chicken broth evenly over the Napa cabbage.
⏱️ 1 min
- 5
Layer the green onion pieces and the enoki mushrooms on top of the cabbage and broth. Do not mix.
⏱️ 2 min
- 6
Carefully arrange the marinated beef slices on top of the vegetables in a single layer if possible. Do not mix.
⏱️ 2 min
- 7
Cover the pan and let it cook for 5 minutes. This will allow the cabbage to soften and the beef to begin cooking in the steam.
⏱️ 5 min
- 8
Remove the lid. Using tongs or a spatula, gently mix all the ingredients together in the pan. Continue to cook, stirring occasionally, for another 5-8 minutes, or until the beef is fully cooked through and the vegetables are tender-crisp.
⏱️ 8 min
- 9
Serve immediately, ideally with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Beef and Napa Cabbage Stir-Fry
For the Marinade and Sauce
- 4 tablespoons soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons mirin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pinch black pepper
- 1/4 cup chicken broth
For the Main Dish
- 6 Napa cabbage leaves, large, chopped
- 1 package enoki mushroom, 100g, trimmed
- 4 green onion stalks, cut into 2-inch pieces
- 16 ounces thinly sliced beef
Instructions
- 1
In a small bowl, whisk together the soy sauce, maple syrup, mirin, garlic powder, onion powder, and a pinch of black pepper to create the marinade and sauce.
⏱️ 3 min - 2
Add the thinly sliced beef to the sauce mixture in the bowl. Toss to ensure the beef is well coated. Let the beef marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 30 minutes.
⏱️ 2 min - 3
Place a large pan (preferably with a lid) over medium-low heat. Add the chopped Napa cabbage leaves to the bottom of the pan.
⏱️ 2 min - 4
Pour the chicken broth evenly over the Napa cabbage.
⏱️ 1 min - 5
Layer the green onion pieces and the enoki mushrooms on top of the cabbage and broth. Do not mix.
⏱️ 2 min - 6
Carefully arrange the marinated beef slices on top of the vegetables in a single layer if possible. Do not mix.
⏱️ 2 min - 7
Cover the pan and let it cook for 5 minutes. This will allow the cabbage to soften and the beef to begin cooking in the steam.
⏱️ 5 min - 8
Remove the lid. Using tongs or a spatula, gently mix all the ingredients together in the pan. Continue to cook, stirring occasionally, for another 5-8 minutes, or until the beef is fully cooked through and the vegetables are tender-crisp.
⏱️ 8 min - 9
Serve immediately, ideally with steamed rice.