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Beef & Cabbage Stir-fry

Author: Bobby Corder


  • 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


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


  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.