Description
A fast, no-fuss beef stir-fry with cabbage and carrots — perfect for busy nights when all you want is something simple and good with rice.
Ingredients
Units
Scale
Beef Marinade
- 10 oz beef (cut into thin slices against the grain)
- 1/8 teaspoon baking soda
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 egg white
- 3 tablespoons cornstarch
Stir Fry Sauce
- 1/3 cup water
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon sugar
- 2 tablespoons cornstarch
Vegetables & Stir Frying Ingredients
- 3 tablespoons neutral oil
- 1 tablespoon minced garlic
- 2 green onions (thinly sliced with greens and whites separated)
- 4 oz carrot (about 1 large, peeled, cut on a bias into slices)
- 1 lb sliced cabbage (cut into small squares)
Instructions
- Prepare the beef: In a bowl, mix sliced beef (10 oz) with baking soda (⅛ tsp), sugar (¼ tsp), salt (½ tsp), water (¼ cup), egg white (1), and cornstarch (3 tbsps).
- Make the dark stir fry sauce: In a small bowl, stir together water (⅓ cup), light soy sauce (2 tbsps), dark soy sauce (2 tbsps), sugar (1 tsp), and cornstarch (2 tbsps) until starch is dissolved. Set aside.
- Cook the beef: Heat a large skillet or wok over medium-high heat with oil (3 tbsps). Add the marinated beef in a single layer and pan fry until it’s about 50% done — just starting to brown but still pink in spots.
- Add aromatics and veggies: Add garlic (1 tbsp), whites of green onions (from 2 stalks), and sliced carrot (4 oz). Stir-fry for about 2 minutes to let the carrot soften slightly.
- Add cabbage and sauce: Stir in the cabbage (1 lb) and pour in the stir fry sauce. Toss everything together for another 2–3 minutes until the cabbage wilts and the sauce thickens.
- Finish: Turn off the heat, garnish with the remaining green parts of the green onions, and serve with rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: side dish
- Method: stovetop
- Cuisine: Asian, Vietnamese, Chinese