Beef And Napa Cabbage Stir Fry

Ingredients

• 1 pound Beef Tri‑Tip (Thinly sliced across the grain)
• 1/2 head Napa Cabbage (Separate leafy and stem parts; cut stem into diagonal strips)
• 3 slices Fresh Ginger (Thin slices)
• 3 cloves Garlic (Minced)
• 2 stalks Green Onions (Cut into 2‑inch sections; keep stems and leaves separate)
• 2 tablespoons Soy Sauce (Light Chinese soy sauce)
• 1 teaspoon Dark Soy Sauce (Adds color and depth)
• 1 tablespoon Oyster Sauce (Chinese oyster sauce)
• 1 teaspoon Rice Wine (Shaoxing wine, optional for deglazing)
• 1 teaspoon Sugar (Helps caramelize)
• 1/4 teaspoon Baking Soda (Tenderizes beef)
• 2 tablespoons Cornstarch (Divided: some for marinating, some for slurry)
• 2 tablespoons Water (For marinating the beef)
• 2 tablespoons Cooking Oil (High smoke‑point oil such as vegetable or canola)
• 1 teaspoon Sesame Oil (Adds nutty flavor)
• 1/2 teaspoon Salt (Seasoning)
• 1/4 teaspoon Crushed Black Pepper (To taste)

Instructions

1. Prepare aromatics

   Slice the ginger into three thin pieces, mince the garlic cloves, and cut the green onions into 2‑inch sections, keeping stems and leaves separate.

   Time: PT5M

2. Prep napa cabbage

   Separate the tender leafy portion from the tougher stem. Cut the stem half lengthwise then slice at an angle into bite‑size pieces. Keep the leafy part whole for later.

   Time: PT5M

3. Slice beef

   Trim any excess fat from the tri‑tip and cut across the grain into thin strips about ¼‑inch wide.

   Time: PT3M

4. Marinate beef

   In a mixing bowl combine soy sauce, oyster sauce, dark soy sauce, water, sugar, baking soda, 1 tablespoon cornstarch, cooking oil, and sesame oil. Add the beef strips, toss to coat evenly, and let sit for 5 minutes.

   Time: PT5M

5. Make cornstarch slurry

   Mix 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until fully dissolved.

   Time: PT2M

6. Stir‑fry cabbage stems

   Heat the wok over medium‑high heat, add 1 tablespoon oil, then sprinkle the sugar and salt. Immediately add the cabbage stem pieces and stir‑fry for about 1 minute.

   Time: PT2M

   Temperature: medium-high heat

7. Add leafy cabbage

   Add the leafy cabbage pieces, continue stir‑frying for another 40 seconds, then remove all cabbage from the wok and set aside.

   Time: PT1M

   Temperature: medium-high heat

8. Sizzle ginger

   Add a splash more oil if needed, then add the ginger slices. Let them sizzle briefly (about 30 seconds).

   Time: PT30S

   Temperature: medium-high heat

9. Cook beef

   Add the marinated beef in a single layer, spread it out, and let it sear until the bottom is lightly golden, about 2 minutes.

   Time: PT2M

   Temperature: medium-high heat

10. Add green onion stems

    Stir in the green onion stems and let them sizzle for 30 seconds.

    Time: PT30S

    Temperature: medium-high heat

11. Add garlic and flip beef

    Flip the beef, add the minced garlic, and stir‑combine.

    Time: PT30S

    Temperature: medium-high heat

12. Deglaze with rice wine

    Pour in the rice wine and stir‑fry until the beef is about 70% cooked, roughly 1 minute.

    Time: PT1M

    Temperature: medium-high heat

13. Season beef

    Add the remaining soy sauce and dark soy sauce, stirring until the beef color is even.

    Time: PT30S

    Temperature: medium-high heat

14. Thicken sauce

    Stir the cornstarch slurry to recombine, then pour it into the wok. Cook, stirring, until the sauce thickens and bubbles, about 1 minute.

    Time: PT1M

    Temperature: medium-high heat

15. Finish and serve

    Return the cabbage (both stem and leafy parts) to the wok, add the green onion leaves and a pinch of crushed black pepper. Toss everything together for another minute, then serve immediately over steamed rice.

    Time: PT1M

    Temperature: medium-high heat

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

12g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of Beef Tri‑Tip: Flank steak, Sirloin, Top round
• Instead of Napa Cabbage: Green cabbage
• Instead of Fresh Ginger: Ground ginger (use less)
• Instead of Garlic: Garlic paste
• Instead of Green Onions: Scallions
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Dark Soy Sauce: Regular soy sauce with a pinch of brown sugar
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Rice Wine: Dry sherry
• Instead of Sugar: Honey
• Instead of Baking Soda: Baking powder (half amount)
• Instead of Cornstarch: Potato starch
• Instead of Cooking Oil: Canola oil
• Instead of Sesame Oil: Toasted sesame oil (use less)

Equipment Needed

• Wok or Large Skillet
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Small Bowl
• Spatula or Wok Ladle
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Marinating the beef with baking soda and cornstarch for tenderness.
• Stir‑frying cabbage stems first to keep leafy parts from overcooking.
• Adding the cornstarch slurry at the right moment to create a glossy sauce.

Chef Tips from the Video

• Use a very hot wok; the high heat creates the characteristic “wok‑hei” flavor.
• Slice the beef as thinly as possible for quick cooking and tenderness.
• A splash of rice vinegar at the end brightens the dish.
• Reserve a tiny drizzle of sesame oil for finishing to enhance aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of beef and cabbage may degrade.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice and marinate the beef up to 30 minutes ahead; keep refrigerated.
• Prepare ginger, garlic, and green onions in advance and store in a sealed container.
• Cabbage can be pre‑cut and kept dry in the fridge; add to the wok just before serving.

Frequently Asked Questions