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Beef and Napa Cabbage Stir‑Fry
A quick Chinese‑style stir‑fry featuring thinly sliced beef, crunchy napa cabbage, carrot, and scallions in a savory soy‑oyster sauce. Perfect for a weeknight dinner served over steamed rice.
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Critical Success Points
- • Slice the beef against the grain to ensure tenderness.
- • Marinate the beef long enough for flavors to penetrate.
- • Heat the wok until it is very hot before adding oil.
- • Do not over‑steam the cabbage; keep it crisp.
- • Sear the beef quickly on high heat to lock in juices.
Safety Warnings
- • The wok will be extremely hot; use oven mitts or a thick towel when handling.
- • Hot oil can splatter – keep a safe distance and have a lid nearby.
- • Shaoxing wine is alcoholic; keep away from open flames until added.
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