A tasty Korean Beef and Cabbage Stir-fry with a homemade stir-fry that savory, sweet, and slightly spicy.
Whenever I need dinner in a rush, I immediately think about stir-fries. Not only do they cook up quick, it's a great way to squeeze in lots of extra vegetables. Lately I have been loving Korean flavors which normally involve combine savory, sweet, and spicy elements. With that in mind, I made a marinade/stir-fry sauce for this dish using soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, and a touch of Sriracha. The sirloin steak marinates in this mixture first and then the marinade becomes your sauce and helps the cabbage cook more quickly.
The only important thing to remember is that when cooking a stir-fry you want really high heat and you don't want the steak to boil in the liquid. So make sure to really drain off the excess marinade from the steak and don't be afraid to drain of extra liquid while cooking the steak. This will ensure the steak gets nicely browned on the outside and stays tender.
Korean Beef and Cabbage
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- 1/4 cup low sodium soy sauce (GF if needed)
- 1/4 cup rice vinegar
- 1 tbsp. sesame oil
- 4 U green onions, finely chopped
- 1.5 tbsp. ginger, minced
- 1.5 tbsp. brown sugar
- 2 U cloves garlic, minced
- 2 tsp. Sriracha
- 1.67 lbs. lean sirloin steak for stir-fries
- 4 cups cabbage, chopped or shredded
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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