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Stir-fried Beef with Napa Cabbage Stems
Chinese dish ready in 32 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Stir-fried Beef with Napa Cabbage Stems
| Ingredient | Amount |
|---|---|
| beef | 200 as needed |
| napa cabbage stems | 150 as needed |
| pickled chili | 3-4 |
| bird's eye chili | 3-4 |
| garlic | 2 as needed |
- beef200 as needed
- napa cabbage stems150 as needed
- pickled chili3-4
- bird's eye chili3-4
- garlic2 as needed
Cooking StepsHow to cook Stir-fried Beef with Napa Cabbage Stems step by step
-
Step 1Slice the beef against the grain. Marinate with 1 tbsp oyster sauce, a pinch of white pepper, a little egg white, and 1 tbsp cornstarch — mix well. Finish with 1 tbsp peanut oil to seal in moisture. Let marinate for 15 minutes.
-
Step 2Heat wok over high heat with oil until smoking. Add the beef and quickly stir-fry until just changed color. Remove and set aside. (Do not overcook — the beef will toughen.)
-
Step 3Heat another round of oil in the wok. Add pickled chilies, bird’s eye chilies, and sliced garlic — stir until fragrant. Toss in the cabbage stems and stir-fry 3-4 times.
-
Step 4Return the beef to the wok. Season with 1 tbsp light soy sauce and a splash of oyster sauce. Stir-fry vigorously over high heat 3-5 times. Garnish with cilantro and chili flakes, toss, and serve immediately.
Stir-fried Beef with Napa Cabbage Stems
Chinese dish ready in 32 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 200 as needed beef
- 150 as needed napa cabbage stems
- 3-4 pickled chili
- 3-4 bird's eye chili
- 2 as needed garlic
Instructions
-
Slice the beef against the grain. Marinate with 1 tbsp oyster sauce, a pinch of white pepper, a little egg white, and 1 tbsp cornstarch — mix well. Finish with 1 tbsp peanut oil to seal in moisture. Let marinate for 15 minutes.
-
Heat wok over high heat with oil until smoking. Add the beef and quickly stir-fry until just changed color. Remove and set aside. (Do not overcook — the beef will toughen.)
-
Heat another round of oil in the wok. Add pickled chilies, bird’s eye chilies, and sliced garlic — stir until fragrant. Toss in the cabbage stems and stir-fry 3-4 times.
-
Return the beef to the wok. Season with 1 tbsp light soy sauce and a splash of oyster sauce. Stir-fry vigorously over high heat 3-5 times. Garnish with cilantro and chili flakes, toss, and serve immediately.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
