Japanese · Dinner
Spicy Cabbage and Beef Stir Fry
Thin-sliced beef sirloin stir-fried with shredded cabbage over high heat, seasoned with soy sauce, gochugaru, garlic and ginger for a spicy, savoury glaze. The cabbage stays crisp-tender while the beef browns quickly in a wok, finished with scallion and sesame oil, served hot over steamed rice.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
481Calories
30.4gProtein
22.1gFat
39.8gCarbs
9.1gSugar
3.9gFiber
1180mgSodium
97mgChol
6.1gSat Fat
870mgPotassium
95mgCalcium
3.4mgIron
2.3mcgVitamin B12
48mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, shred the cabbage, mince garlic, and grate ginger.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add beef in a single layer and sear 2 minutes until browned.
3
Stir-fry
Push beef to the side, add garlic and ginger, stir 30 seconds. Add cabbage and toss over high heat 3 to 4 minutes until crisp-tender.
4
Glaze
Pour in soy sauce, gochugaru, sugar and salt, tossing over high heat 1 minute until glossy. Drizzle sesame oil, toss off heat, scatter sliced scallion on top.
5
Plate
Spoon the beef and cabbage over the cooked white rice and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 4 cups360g cabbage
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 22 scallion
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 1 1/2 cup270g white rice, cooked, to serve
