Beef and Cabbage Stir Fry

Whenever I'm short on time but still want something hearty and healthy, stir fry is always my go-to. It's fast, it's flexible, and best of all, it's an easy way to pack in a bunch of veggies without much effort.

This Beef and Cabbage Stir Fry starts with thin-sliced steak marinated in a bold, slightly sweet, and spicy sauce inspired by Korean bulgogi flavors. Then everything gets stir-fried hot and fast with chopped green cabbage for a meal that's fresh, saucy, and so satisfying.

Even my kids gobble this up (especially if I serve it with noodles or a fried egg on top). It's one of those simple meals that tastes like takeout, but healthier, cheaper, and faster than delivery!

Before You Get Started

Here are a few helpful tips to make this stir fry the best it can be:

• Marinate ahead. The longer the beef soaks in the sauce, the more flavor it'll have. Aim for 1 hour or up to overnight.
• Choose the right cut of beef. Sirloin, flank steak, or skirt steak are best for stir-fries. They're flavorful, tender, and cook quickly when sliced thin.
• Drain the marinade. Let the extra marinade drip off the steak before it hits the pan to avoid soggy meat.
• Work in batches. If doubling or adding more veggies, cook the meat and veggies separately for the best texture.

How do you cut steak for stir-fries?

Slice the steak thin against the grain when making strips of beef for stir-fries. This will create the most tender steak. You can either marinate the steak whole, then cut it before cooking, or cut it into strips, and then marinate it before cooking. Both options work, but the steak can absorb even more flavor if cut before marinating.

One trick for cutting steak into very thin slices is placing it in the freezer for 15-20 minutes before slicing. This hardens the meat and makes it easier to slice.

How to Make Beef and Cabbage Stir Fry

This recipe comes together in 15 minutes and is even better than takeout!

1. Marinate the Steak

Whisk together soy sauce, rice vinegar, sesame oil, green onions, ginger, brown sugar, garlic, and Sriracha. Add the steak and marinate for at least 1 hour (or overnight).

Pro tip: Save the marinade because you'll use it to cook the cabbage!

2. Sear the Steak

Heat a wok or large skillet over high heat. Remove steak from marinade, letting the excess drip off. Sear for 3–4 minutes until browned and just cooked through. Transfer to a plate.

3. Cook the Cabbage

Add chopped cabbage and the reserved marinade to the hot pan. Bring to a boil and cook for 3–5 minutes, stirring occasionally, until the sauce mostly evaporates and cabbage is tender-crisp.

4. Combine and Serve

Add the steak back to the pan, toss to combine, and cook for another minute. Serve hot over rice or noodles.

Tips and Tricks for Making Beef Stir Fry

Want to make the most flavorful, tender stir fry every time? These simple tips and tricks will help you get perfect beef and crisp-tender cabbage without the guesswork.

• Use high heat and drain liquid: Remember, when you're cooking a stir-fry, you want really high heat, but you also don't want the steak (or other meat) to boil in the liquid. So make sure to really drain off the excess marinade from the meat first. Then, as it cooks, continue to drain off the extra liquid. This ensures the steak takes on a nice browning on the outside and stays tender on the inside.
• Let the meat come to room temperature: Make sure to bring your meat up to room temperature before cooking (about 20 minutes). If you put meat on that's right out of the fridge, it will cool your wok/skillet off immediately, and it won't get that nice sear on the outside of the meat.
• Cook meat and veggies separately if needed: If you are cooking up a lot of vegetables (more than just cabbage), you'll want to sear the meat, then remove it and set it aside while you cook the veggies. Then, add the meat back at the end to finish cooking for a couple of minutes before serving.
• Add veggies in order of cooking time: Cook vegetables from toughest/biggest first (like broccoli, cauliflower, peppers), then add in faster-cooking/smaller veggies next (like cabbage, mushrooms, asparagus) so that the bigger veggies have time to cook and you don't overcook the smaller ones.
• Add more veggies: Bell peppers, carrots, mushrooms, or snow peas all stir-fry beautifully.

Serving Suggestions

You could totally eat this beef and cabbage stir fry on its own, but I like to have some of the following sides on deck just in case:

• With fried rice: If fried rice is a favorite, consider serving this alongside some cauliflower fried rice or this healthier fried rice.
• With a side of plain rice: Sushi rice or brown rice also works great for serving with stir fry. For an easier option, grab some precooked or frozen rice to cut down on prep time.
• Add a fried egg: Consider adding a fried egg on top of this story fry and serving it over a bed of rice.
• Add noodles: Any type of noodles works well with this dish; consider rice noodles or soba noodles. If you want to keep things low-carb, try Asian zucchini noodles!

Storage and Leftovers

This stores well in the fridge and is even better leftover!

• Store: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a skillet over medium heat or microwave in short bursts.
• Leftover ideas:
  • Stir into fried rice.
  • Wrap in tortillas or lettuce wraps.
  • Add to noodle bowls.