Beef and Napa Cabbage Stir-Fry

Ingredients

• 350 g Beef roast (thinly sliced against the grain) (Slice about 1/4 inch thick, perpendicular to the grain for tenderness)
• 0.25 tsp Salt
• 0.25 tsp Ground black pepper
• 0.5 tbsp Light soy sauce (Chinese light soy for saltiness)
• 0.5 tsp Dark soy sauce (Adds color and depth)
• 1 tbsp Oyster sauce
• 0.5 tbsp Cornstarch (Creates a protective coating on the beef)
• 1 tsp Toasted sesame oil (Adds nutty aroma)
• 3 tbsp Sunflower (vegetable) oil (High‑smoke‑point oil for stir‑frying)
• 560 g Napa cabbage (chou pointu) (Core removed, leaves separated, cut into large pieces)
• 1 Carrot (Julienned)
• 2 stalks Scallions (green onions) (White parts for stir‑fry, green parts for garnish)
• 4 cloves Garlic (Peeled and minced)
• 2 tbsp Shaoxing wine (or dry sherry) (Adds depth; divided between veg and beef steps)
• 60 ml Water

Instructions

1. Slice the beef

   Trim any excess fat, then slice the beef thinly (about 1/4 inch) across the grain on a cutting board.

   Time: PT5M

2. Marinate the beef

   In a mixing bowl combine 1/4 tsp salt, 1/4 tsp ground black pepper, 0.5 tbsp light soy sauce, 0.5 tsp dark soy sauce, 1 tbsp oyster sauce, 0.5 tbsp cornstarch, 1 tsp toasted sesame oil, and 1 tbsp sunflower oil. Add the sliced beef and toss until evenly coated.

   Time: PT3M

3. Rest the beef while prepping vegetables

   Let the marinated beef sit at room temperature while you prepare the vegetables.

   Time: PT5M

4. Prepare the vegetables

   Remove the tough core of the napa cabbage, cut the head into quarters, separate the leaves and cut them into large bite‑size pieces. Julienne the carrot. Slice the scallions into 2‑inch pieces, keeping white and green parts separate. Peel and mince the garlic.

   Time: PT7M

5. Heat the wok for vegetables

   Place the wok over high heat and let it become very hot (about 2 minutes).

   Time: PT2M

6. Stir‑fry the vegetables

   Add 1 tbsp sunflower oil, then add the cabbage pieces, julienned carrot, and white parts of the scallions. Sprinkle 1/4 tsp salt and stir‑fry for 1 minute until the cabbage starts to char slightly.

   Time: PT1M

7. Add aromatics to veg

   Splash 1 tsp Shaoxing wine around the edges of the wok and stir for 15 seconds.

   Time: PT15S

8. Steam briefly

   Pour in 60 ml water, stir quickly, then cover the wok for 30 seconds. Uncover and stir for another 15 seconds.

   Time: PT45S

9. Set vegetables aside

   Transfer the cooked vegetables to a plate and set aside while you cook the beef.

   Time: PT30S

10. Re‑heat the wok for beef

    Return the wok to high heat and let it heat for another 2 minutes.

    Time: PT2M

11. Add oil for beef

    Add 2 tbsp sunflower oil and let it heat until shimmering (about 30 seconds).

    Time: PT30S

12. Sauté garlic

    Add the minced garlic, stir for 10 seconds until fragrant.

    Time: PT10S

13. Sear the beef

    Add the marinated beef in a single layer, spread out, and let it sit untouched for 20 seconds. Then stir‑flip and let the other side sear for another 20 seconds.

    Time: PT40S

14. Deglaze with wine

    Drizzle 1 tbsp Shaoxing wine around the wok edges and stir for 10 seconds.

    Time: PT10S

15. Add dark soy sauce

    Add 0.5 tsp dark soy sauce and stir for 10 seconds to let it caramelize slightly.

    Time: PT10S

16. Combine beef and vegetables

    Return the cooked vegetables to the wok, toss everything together for 10 seconds so the flavors meld.

    Time: PT10S

17. Finish with green scallions and pepper

    Add the green parts of the scallions and a pinch of ground black pepper, give a quick stir and turn off the heat.

    Time: PT15S

18. Serve

    Plate the beef and cabbage stir‑fry immediately. Serve hot with steamed rice.

    Time: PT0S

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef roast (thinly sliced against the grain): Flank steak, Sirloin
• Instead of Salt: Kosher salt
• Instead of Light soy sauce: Tamari (low sodium)
• Instead of Dark soy sauce: Regular soy sauce (use less)
• Instead of Oyster sauce: Hoisin sauce (less briny)
• Instead of Cornstarch: Potato starch
• Instead of Toasted sesame oil: Regular sesame oil (un-toasted)
• Instead of Sunflower (vegetable) oil: Canola oil, Peanut oil
• Instead of Napa cabbage (chou pointu): Savoy cabbage
• Instead of Carrot: Daikon radish
• Instead of Scallions (green onions): Leeks (white part only)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Shaoxing wine (or dry sherry): Dry sherry, Mirin (use less)

Equipment Needed

• Cutting board
• Sharp chef's knife
• Mixing bowl
• Measuring spoons
• Wok or large skillet
• Spatula or wooden spoon
• Timer (or phone) (optional)
• Plate for holding vegetables (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• A well‑seasoned carbon steel wok gives the best sear and flavor.
• Keep all ingredients within arm’s reach (mise en place) because cooking proceeds quickly.
• Use a high smoke‑point oil like sunflower or peanut to prevent burning at high heat.

Troubleshooting

Storage

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

Freezer: Freezing is not recommended; texture of cabbage may become soggy.

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

Make-Ahead Tips

• Marinate the beef up to 2 hours in the refrigerator for deeper flavor.
• All vegetables can be pre‑cut and stored in a sealed container in the fridge for up to 24 hours.
• If you need to prep earlier, keep the cooked vegetables separate from the beef to prevent sogginess.