Easy Chinese Beef & Cabbage stir-fry - takeout style recipe at home

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is often cheaper.

Marinate the beef with soy sauce, oyster sauce, shaing wine, sugar, baking soda, and corn starch.

Tear the cabbage into pieces for a rustic texture.

In a small bowl, mix water, soy sauce, oyster sauce, shaing wine, sugar, and corn starch; mix well and set aside.

Stir fry the cabbage for about 2 minutes on high heat until slightly charred but still crisp.

Add a bit of oil to the same pan and sear the beef for one minute per side, doing it in batches if needed.

Remove beef and set aside.

Lower the heat and saute garlic and chilies for about 1 to 2 minutes.

Stir the sauce before pouring it in to prevent corn starch from settling at the bottom.

Keep stirring the sauce as it thickens; once bubbling, add the beef and coat it in the sauce.

Put the cabbage back in and toss everything together until evenly coated in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens