Ingredients
For the Beef:
1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp sesame oil
For the Stir-Fry:
1 tbsp vegetable oil
3 garlic cloves, minced
1 small onion, sliced
4 cups Napa cabbage, chopped
1 cup green onions, cut into 2-inch pieces
For the Sauce:
3 tbsp soy sauce (low sodium preferred)
1 tbsp oyster sauce
1 tbsp cornstarch mixed with 3 tbsp water (slurry)
1 tsp sugar
1/4 cup water or low-sodium beef broth
Optional:
1/2 tsp grated ginger
Red pepper flakes or chili oil for heat
Instructions:
Marinate the Beef: In a bowl, toss the sliced beef with cornstarch, soy sauce, and sesame oil. Let marinate for 10–15 minutes while prepping vegetables.
Mix the Sauce: Combine soy sauce, oyster sauce, sugar, and cornstarch slurry in a small bowl. Stir well and set aside.
Sear the Beef: Heat vegetable oil in a large wok or skillet over medium-high heat. Add beef in a single layer and sear for 2–3 minutes per side until browned. Remove and set aside.
Sauté Aromatics: Add more oil if needed. Sauté garlic and onion for 1–2 minutes until fragrant.
Cook Cabbage: Add Napa cabbage and stir-fry for 3–4 minutes until slightly wilted. Add green onions and cook for 1 more minute.
Combine Everything: Return beef to the pan, pour in the sauce, and stir well to coat. Cook for 2–3 minutes until the sauce thickens and is heated through.
Serve: Serve over steamed rice or noodles. Garnish with sesame oil or chili flakes if desired.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
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