Cabbage and Beef Stir Fry

I think one of my most common vegetable leftovers is cabbage. Since these things are usually large and not enough mouths to feed at home, we always end up with half a cabbage every time we buy one. Before my pre-blogging days the leftover comes into waste but now, I try my best to find ways to use them and share it to everyone that might have the same scenario, today is one of those days hence I am sharing you this recipe a simple stir fry of thin strips of Cabbage and Beef seasoned with oyster sauce and soy sauce.

Cabbage and Beef Stir Fry
Prep time
Cook time
Total time
Serves: 4
  • 300 g rump or skirt steak, thinly sliced across the grain
  • ¼ head cabbage, thinly sliced
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 red onion, thinly sliced
  • 4 stalks spring onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tsp ginger paste
  • freshly ground black pepper
  • salt
  • oil
  1. Using the highest heat your stove top can achieve heat your wok until it starts smoking.
  2. Add oil then swirl it across coating the whole wok. Let it smoke again using a very high heat.
  3. Add you beef, if you have a small wok or not very strong heat do this in batches.
  4. Stir fry beef until it forms a nice crust at the edges.
  5. Add the red onion, spring onion, garlic and ginger paste, stir fry for a minute.
  6. Add the cabbage then continue to stir fry in high heat for 2 minutes.
  7. In a small bowl combine together oyster sauce, soy sauce and Chinese cooking wine, pour it into the wok and continue to stir fry for 2 more minutes. You might need to add some water hydrate your stir fry. Season with freshly ground black pepper and salt if needed.
  8. Serve.



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