Best 6 A Fare To Remember Beef And Cabbage Stir Fry Recipes

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Indulge in a delectable journey with our Beef and Cabbage Stir-Fry, a symphony of flavors that will tantalize your taste buds. This dish, steeped in the culinary traditions of Asia, combines the robust flavors of beef and cabbage with a vibrant array of vegetables, all harmoniously blended in a savory sauce.

For those seeking a vegetarian delight, our Vegetarian Stir-Fry is a vibrant tapestry of colors and textures. Succulent tofu takes center stage, accompanied by an orchestra of crisp vegetables, each contributing its unique flavor to the symphony. A savory sauce brings the dish together, creating a harmonious balance that will leave you craving more.

And for those who relish the taste of the sea, our Seafood Stir-Fry is an odyssey of flavors. Shrimp, scallops, and calamari join forces with tender vegetables, all bathed in a tantalizing sauce that captures the essence of the ocean. Prepare to embark on a culinary adventure that will transport you to the shores of culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK PEPPER BEEF AND CABBAGE STIR FRY



Black Pepper Beef and Cabbage Stir Fry image

A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.

Provided by LI-ANN

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 cloves garlic, chopped
½ pound ground beef
½ small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
½ cup cold water
1 teaspoon ground black pepper, or to taste
1 pinch salt, to taste

Steps:

  • Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
  • Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.5 g, Cholesterol 48.2 mg, Fat 22.1 g, Fiber 3.1 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 547.3 mg, Sugar 4.2 g

BEEF & CABBAGE STIR FRY



Beef & Cabbage Stir Fry image

Pack in a few of your daily requirements of both veggies and protein with this simple and speedy Beef and Cabbage Stir Fry! Once all of the the vegetables are sliced, shredded and minced as needed this dish comes together quickly and easily in only one large skillet or pan making this a great, easy meal to enjoy on busy weeknights! | Low Carb + Dairy Free + Paleo Options

Provided by Sarah Nevins - A Saucy Kitchen

Categories     Mains

Time 30m

Number Of Ingredients 14

1 tablespoon sesame oil
1/4 cup | 60 ml tablespoons gluten free soy sauce/tamari
2 tablespoons | 30 ml water
2 teaspoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame seeds (optional)
1 teaspoon ground black pepper (or to taste)
1 tablespoon cooking oil
4 cloves garlic, minced
1 tablespoon fresh ginger, peeled & minced
1/2 pound ground beef
1/2 small head of cabbage, thinly sliced
2 carrots, peeled and cut into matchsticks
4 spring onions, thinly sliced

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.

Nutrition Facts : Calories 240 calories, Carbohydrate 14 grams carbohydrates, Fat 14 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, ServingSize about 1.5 cups, Sugar 8 grams sugar

BLACK PEPPER BEEF AND CABBAGE STIR-FRY



Black Pepper Beef and Cabbage Stir-Fry image

Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don't be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you're ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.

Provided by Sue Li

Categories     dinner, quick, weeknight, steaks and chops, vegetables, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

1 tablespoon whole black peppercorns, coarsely crushed with the bottom of a cup or pan
3 garlic cloves, grated
2 teaspoons light brown sugar
1 teaspoon cornstarch
Kosher salt
3/4 pound sirloin steak, thinly sliced crosswise
3 tablespoons sunflower oil or other neutral oil
2 tablespoons soy sauce
1/2 head small green cabbage (about 8 ounces), thinly sliced
1 tablespoon sherry vinegar
1 tablespoon toasted sesame seeds, crushed with your fingertips
2 scallions, thinly sliced
Cooked rice, for serving

Steps:

  • Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.
  • Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.
  • Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.
  • Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.

BEEF CABBAGE STIR-FRY



Beef Cabbage Stir-Fry image

Cabbage, which is grown extensively in this area, is a favorite of my family. I've had this recipe for years, and my husband and kids still request it often.-Colette Jaworski, Buford, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

3 cups shredded cabbage
2 tablespoons canola oil
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 large onions, thinly sliced and separated into rings
3 celery ribs, sliced
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup beef broth
1/2 cup soy sauce
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften. Add beef; cook and stir for 3 minutes. Add the onions and celery; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the bean sprouts, bamboo shoots and water chestnuts., In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender. Serve over rice.

Nutrition Facts :

BEEF AND CABBAGE STIR-FRY



Beef and Cabbage Stir-Fry image

A quick and easy stir-fry that is healthy for your family. This is a basic stir-fry; additions such as sesame seeds or flavored marinades and sauces make this recipe unique with each preparation. I created this recipe when I received a head of cabbage with my farm share and already had stew beef in the freezer.

Provided by Music Heather

Categories     < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
1 lb beef, cut bite-size
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/2 head cabbage, cored and cut into thin strips
1 cup carrot, shredded
1 teaspoon sesame oil
1/2 cup reduced sodium soy sauce
1 tablespoon cornstarch

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.

A FARE TO REMEMBER (BEEF AND CABBAGE STIR FRY)



A Fare to Remember (Beef and Cabbage Stir Fry) image

This dish is something my husband has been making for a long time but only waited until now, many years into our marriage, to make for me. Fast and delicious served with steamed or fried rice, last night we added Recipe #146178 for a decadent feast!

Provided by Sandi From CA

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 lb top sirloin steak
1 small head napa cabbage
2 garlic cloves, crushed
2 green onions, cleaned and thinly sliced
1 teaspoon grated gingerroot (you can use jarred ginger paste)
2 tablespoons soy sauce
1 teaspoon dark sesame oil
1 tablespoon rice wine (I use mirin) or 1 tablespoon dry sherry (I use mirin)
2 tablespoons oyster sauce
1 teaspoon cornstarch
2 teaspoons peanut oil

Steps:

  • Remove and discard the fat from the sirloin and slice into thin 1-2" strips against the grain. Put the meat in a bowl with the corn starch. Stir until the meat is coated, then fold in the soy sauce, sesame oil and the rice wine. Put in the fridge to marinade for 15 minutes at least.
  • Remove the outer leaves from the head of cabbage, and wash the cabbage. Shake off the rest of the water and break off the leaves. Cut out the thick white heart of each leaf and cut the remaining frill into inch-square pieces.
  • Heat a pan over medium high to high heat and add half the peanut oil. Take the strips of meat out of the marinade, shake off the moisture as well as possible and fry them in the pan on both sides, in small batches, about 1 minute per side. Put the meat aside in a bowl and cover.
  • Add the rest of the peanut oil to the pan and when it's hot, put in the garlic, ginger and green onions. Stir-fry quickly until the onions begin to brown, then add the meat back in, together with the meat juices from the bowl. Quickly add the cabbage and stir-fry for 30 seconds. Then add the oyster sauce and stir in quickly. Serve immediately.

Nutrition Facts : Calories 474, Fat 32.8, SaturatedFat 11.2, Cholesterol 111.1, Sodium 1580.1, Carbohydrate 6.8, Fiber 0.7, Sugar 0.7, Protein 34.5

Tips:

  • Choose the right cut of beef: For stir-fries, choose a tender cut of beef that will cook quickly, such as flank steak, skirt steak, or tenderloin.
  • Slice the beef thinly: This will help it cook evenly and quickly.
  • Marinate the beef: Marinating the beef in a flavorful mixture of soy sauce, ginger, garlic, and rice wine will help to tenderize it and add flavor.
  • Cook the beef in a hot wok or skillet: This will help to sear the meat and prevent it from sticking.
  • Stir-fry the beef in batches: If you overcrowd the wok or skillet, the beef will not cook evenly.
  • Add the vegetables: Add the vegetables to the wok or skillet after the beef has been cooked. Stir-fry them until they are tender but still have a bit of crunch.
  • Season the stir-fry to taste: Season the stir-fry with soy sauce, ginger, garlic, and rice wine until it reaches your desired flavor.
  • Serve the stir-fry immediately: Serve the stir-fry immediately over rice or noodles.

Conclusion:

Beef and cabbage stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. With a few simple tips, you can make a stir-fry that is flavorful, tender, and healthy. So next time you're looking for a quick and easy meal, give beef and cabbage stir-fry a try.

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