Description
A quick and delicious stir fry featuring tender beef and crunchy cabbage, perfect for a weeknight dinner.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 4 cups green cabbage, shredded
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper, sliced (any color)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and season with salt and pepper. Stir-fry for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the onion, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
- Add the shredded cabbage and bell pepper to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
- Return the cooked beef to the skillet. Add the soy sauce, oyster sauce, sesame oil, and red pepper flakes (if using). Stir everything together and cook for an additional 2-3 minutes until heated through.
- Taste and adjust seasoning with more salt, pepper, or soy sauce as desired.
- Remove from heat and garnish with chopped green onions before serving.
Notes
- For a low-carb version, substitute the cabbage with cauliflower rice.
- Add other vegetables like carrots, snap peas, or broccoli for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg