Beef and Cabbage Stir Fry

Beef and Cabbage Stir Fry


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Beef and cabbage make a great stir fry. Chinese cabbage is also known as wombok, or you can substitute with a large head of bok choy.


Serves: 3 

  • 200g beef sirloin steak, cut into thin strips
  • 1/2 teaspoon sesame oil
  • 1 teaspoon rice wine
  • salt, to taste
  • 1 tablespoon cornflour
  • water, as needed
  • 3 tablespoons oil, divided
  • 1 (2cm) piece ginger, finely chopped
  • 2 cloves garlic, sliced
  • 1/2 small Chinese cabbage, chopped into 5mm strips
  • 1/2 teaspoon vinegar
  • 1/2 tablespoon chilli flakes
  • salt, to taste

Preparation:25min  ›  Cook:15min  ›  Extra time:20min marinating  ›  Ready in:1hour 

  1. Soak beef in cold water for 10 minutes. Drain and set aside.
  2. Combine the sesame oil, rice wine, salt, beef, cornflour and a little bit of water in a bowl and toss well. Marinate in refrigerator for 15-20 minutes.
  3. Heat 2 tablespoons oil in a wok or large frypan over high heat. Add the beef and stir-fry until cooked. Remove and set aside.
  4. Heat 1 tablespoon oil in a clean wok or frypan, add the ginger and garlic and stir-fry until fragrant. Add the cabbage and vinegar and stir quickly.
  5. Add the chilli flakes and stir-fry. Cook until the cabbage starts to turn soft, add the beef and stir-fry over high heat for about 1 minute. Season with the salt and then transfer to a serving dish.

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Reviews (1)


Very quick and easy... The flavours are amazing 😊 - 10 Nov 2015

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