Asian/ Beef/ Vegetables

Beef & Cabbage Stir-fry

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I have been making random stir fry dishes for years.  The protein varies, the vegetables vary,  and the sauce varies. It rarely comes out the same way twice, but always delicious.  Earlier this week, I had planned to make kabobs, but got rained out.  I had several bell peppers that I wanted to use up.  Plus, I’ve had a hankering for cabbage and my grandparents love cabbage, so that got my wheels turning.  Decided a stir fry sound tasty.
 For me, the time commitment for dishes of this nature are in the prep, not the actual cooking.  It cooked extremely quick.  My grandma was in the kitchen with me, working on shredding chicken for another dish, and my grandpa sat in the kitchen while we worked.  We three chatted and it was wonderful. Spending time with them like this is priceless to me.

I like my food saucy.  I love it filtering down, saturating the rice.  If you prefer yours with less sauce, simply decrease the amount of the sauce mixture added in and save the rest for another application (like basting or marinade for a grilled protein.) It will store in the refrigerator for about two weeks.  I did not add salt to this dish, as both the hoisin and soy sauces are high in salt, but each palate is different, so salt to taste.

 

Beef & Cabbage Stir-fry

Author: Michelle De La Cerda
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Ingredients

  • 3/4 head of cabbage; shredded
  • 8 oz sliced mushrooms
  • 2 red bell peppers; matchstick sliced
  • 1 bunch green onions; chopped
  • 3 cloves garlic; minced/grated
  • 1 lb thin sirloin steak; cut into strips
  • High heat cooking oil (I used safflower)
  • Black pepper

Sauce

  • ½ cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tsp garlic chili sauce
  • 2 tbsp sugar
  • ? tsp black pepper

Instructions

  1. Prep all vegetables, and have them ready to go, this dish cooks quickly.
  2. In a bowl, mix the sauce ingredients together and set aside.
  3. In a large skillet or a wok, add some oil and heat over high heat. 
  4. Once the oil is hot, add the steak in a single layer in the pan. 
  5. Add some black pepper and one clove of garlic. 
  6. Stir around, cooking the beef.  This will take two-three minutes. 
  7. Remove the meat from the pan and set aside.
  8. Add a bit more oil to the still hot pan and allow it to heat up. 
  9. Once the oil is hot, add the bell peppers, green onions and the two remaining garlic cloves. 
  10. Stir well, then add the mushrooms.  Cook for about two minutes.
  11. By the handful, add the cabbage to the pan and mix it well into the other vegetables. 
  12. Cook it for another two minutes or it has reached the desired softness. 
  13. Return the beef to the pan and mix well.
  14. Starting with ¼ cup, add sauce to the stir fry. Mixing thoroughly.
  15. Continue to add sauce until it is saucy enough! Serve over steaming hot jasmine rice.

Thank you for sharing!

May 10, 2014 By
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