Beef and Cabbage Stir-Fry
Beef and Cabbage Stir-Fry
Ingredients
- 300 g ground beef
- 150 g cabbage, shredded
- 100 g carrot, julienned
- 25 g scallions, chopped, white and light green parts separated from green tops
- 4 fresh chillis, sliced, optional
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- as needed cooking oil, for sautéing
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, optional
Instructions
- 1
In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine (if using). Mix well and set aside.
⏱️ 1 min
- 2
Heat cooking oil in a wok or large pan over medium-high heat. Add the minced garlic, grated ginger, and the white and light green parts of the chopped scallions. Sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 3
Add the ground beef to the wok. Sauté the beef, breaking it up with a spatula, until it is fully cooked and browned, about 3-4 minutes.
⏱️ 4 min
- 4
Pour in half of the prepared sauce mixture over the cooked beef. Mix well to coat the beef evenly. Remove the beef from the wok and set it aside.
⏱️ 1 min
- 5
Add a bit more cooking oil to the same wok if needed. Add the julienned carrots and shredded cabbage to the wok. Sauté until the vegetables are half cooked, about 2-3 minutes.
⏱️ 3 min
- 6
Return the cooked beef to the wok with the half-cooked vegetables. Pour in the remaining half of the sauce mixture.
⏱️ 1 min
- 7
Add the remaining green tops of the scallions and the sliced fresh chillis (if using) to the wok.
⏱️ 1 min
- 8
Stir everything together thoroughly, ensuring all ingredients are well combined and heated through. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Cabbage Stir-Fry
- 300 g ground beef
- 150 g cabbage, shredded
- 100 g carrot, julienned
- 25 g scallions, chopped, white and light green parts separated from green tops
- 4 fresh chillis, sliced, optional
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- as needed cooking oil, for sautéing
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, optional
Instructions
- 1
In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine (if using). Mix well and set aside.
⏱️ 1 min - 2
Heat cooking oil in a wok or large pan over medium-high heat. Add the minced garlic, grated ginger, and the white and light green parts of the chopped scallions. Sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 3
Add the ground beef to the wok. Sauté the beef, breaking it up with a spatula, until it is fully cooked and browned, about 3-4 minutes.
⏱️ 4 min - 4
Pour in half of the prepared sauce mixture over the cooked beef. Mix well to coat the beef evenly. Remove the beef from the wok and set it aside.
⏱️ 1 min - 5
Add a bit more cooking oil to the same wok if needed. Add the julienned carrots and shredded cabbage to the wok. Sauté until the vegetables are half cooked, about 2-3 minutes.
⏱️ 3 min - 6
Return the cooked beef to the wok with the half-cooked vegetables. Pour in the remaining half of the sauce mixture.
⏱️ 1 min - 7
Add the remaining green tops of the scallions and the sliced fresh chillis (if using) to the wok.
⏱️ 1 min - 8
Stir everything together thoroughly, ensuring all ingredients are well combined and heated through. Serve immediately.
⏱️ 1 min