Beef And Napa Cabbage Stir Fry Recipes

BEEF & CABBAGE STIR FRY

Steps:

• Prep the sauce. In a small bowl or cup, mix together the sesame oil, soy sauce, water, vinegar, brown sugar (or maple/honey), black pepper and sesame seeds. Set aside.
• Warm a large skillet over a medium-high heat with 1 tablespoon of cooking oil. When the pan is hot, add the garlic, ginger and ground beef. Break up the beef with a wooden spoon into and cook 5-7 minutes until the beef has browned.
• Add the carrots and cabbage and cook another 5 minutes until the vegetables are tender.
• Stir in the green onions along with the sauce mixture. Increase the temperature and mix well making sure to evenly coated the beef and veggies in sauce. Cook about 3-4 minutes until the sauce soaked into the stir fry. Taste and season with salt and pepper as your see fit.
• Remove from the heat and serve immediately over a bed of rice or noodles. Serve over cauliflower rice or mixed into zucchini noodles for a low carb meal.

BEEF STIR FRY WITH NAPA CABBAGE

Steps:

• Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
• Toss steak with 1/2 teaspoon salt and 1 teaspoon pepper.
• Heat wok over high heat. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds.
• Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok.
• Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute.
• Transfer to a bowl.
• Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes.
• Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired
• Season with salt

BEEF AND NAPA CABBAGE STIR-FRY

Steps:

• Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
• Pat steak dry, then halve lengthwise and cut crosswise into 1/4-inch-thick slices. Toss with 1/2 teaspoon salt and 1 teaspoon pepper.
• Heat wok over high heat until a drop of water evaporates immediately. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok. Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.
• Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season with salt.

BEEF AND CABBAGE STIR-FRY

Steps:

• Heat canola oil in large frying pan or wok over medium heat.
• Add beef, salt, pepper, and coriander; cook until beef is no longer pink. Remove from pan and allow fat and oil to drain retaining some fat and oil in the pan.
• Add cabbage, carrots, and sesame oil to same pan. Stir-fry for approximately 2 minutes, when cabbage begins to soften.
• Meanwhile, combine soy sauce and corn starch in measuring cup.
• Pour soy sauce mixture into pan once cabbage is adequately cooked; Stir until thickened and remove from heat.
• Depending on your serving style, either mix the beef back into the cabbage mixture before plating, or place the beef on top of cabbage mixture once it is plated.