Korean Beef and Cabbage

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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.

The Recipe
Korean Beef and Cabbage

Korean Beef and Cabbage

PREP TIME: 1 Hours
TOTAL TIME: 1 Hours, 15 Min
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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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Combine the soy sauce, rice vinegar, sesame oil, green onions, ginger, brown sugar, garlic, and chili paste. Marinate the steak in this mixture for at least 1 hour.


When ready to cook, remove the beef and let excess marinate drip off. Save the marinade.


Heat up a wok or skillet over high heat. When hot, cook the steak for about 3-4 minutes until cooked through.


Remove the steak and add the cabbage and steak marinade. Bring to a boil and cook until marinade is mostly evaporated and cabbage is tender. Add back the steak and serve.

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Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 268
Calories from Fat 74
% Daily Value *
Total Fat 8g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 89mg
Sodium 556mg
Total Carbohydrate 12g
Dietary Fiber 2g
Sugars 7g
Protein 36g

* 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.

Korean Beef and Cabbage
† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
On Korean Beef and Cabbage
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July 19, 2020 - 14:36
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November 6, 2016 - 14:17
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Yummy! Added some red pepper flakes and some additional cabbage to make it a larger portion. Loved it, and so did my picky husband. Had enough for lunch leftovers, and it was even better the next day. Thanks for sharing this recipe.
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Rosana Halprine
September 13, 2016 - 16:50
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Made this dish last night for dinner. Wonderful, wonderful, wonderful. Tasted so much like the bulgogi we used to get at our local Korean restaurant way back when we lived in California. The only thing I would change would be to add more cabbage. Seemed to have lots of steak but not nearly enough cabbage for us. Oh, I did not have sesame oil on hand so I used peanut oil instead. Still tasted fantastic!!
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