Stir-Fried Beef with Napa Cabbage Stems
下饭神器又来了，试试这道白菜梗炒牛肉！！ · pan chinese cuisine
The author calls this a go-to fast weeknight dish: hot, sour, and spicy enough that it pairs perfectly with steamed rice. The key to tender beef is slicing against the grain and marinating before a very quick sear.
Fiona AldridgeUK mum of three, sourdough starter named Barry is four years old. I bake through my nan's recipe box and post the wins and the collapsed sponges.Nutrition & allergens
Contains:EggPeanutsSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 108.4(Main ingredients only; seasoning not counted)
- Protein (g)
- 11.8(Main ingredients only; seasoning not counted)
- Fat (g)
- 4.5(Main ingredients only; seasoning not counted)
- Carbs (g)
- 5.6(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 486.1(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
beef牛肉
7.05 oz — sliced against the grain
Napa cabbage大白菜
5.29 oz — stems only, cut into bite-size pieces
0.75 piece
0.75 piece
1.0 tbsp — in the marinade; plus a little more to finish
1.0 tbsp — seasoning for the stir-fry
white pepper白胡椒
to taste — in the marinade
0.53 oz — in the marinade
cornstarch玉米淀粉
1.0 tbsp — in the marinade
peanut oil花生油
1.0 tbsp — in the marinade; plus more for stir-frying
garlic大蒜
2.0 clove — thinly sliced
cilantro香菜
0.35 oz — chopped, to finish
Chili flakes辣椒面
to taste — to finish
Techniques you'll use
- Starch-coating chicken ↗
Prepare a thin coating before cooking chicken for a stir-fry.
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
Steps
Slice the beef against the grain (this step is important). Season with a spoonful of oyster sauce, ground white pepper, a little egg white, and a spoonful of starch; mix well by hand. Finish with a spoonful of peanut oil to seal in moisture, and marinate for 15 minutes so the beef absorbs the seasoning.
✅ Done when: The beef slices are evenly coated in the marinade after resting 15 minutes.
Heat oil in a hot wok, add the beef, and quickly stir to separate the slices. Stir-fry just until the beef changes color, then remove and set aside. Do not overcook — beef toughens if it stays in the pan too long.
✅ Done when: The beef has just turned from pink to brown on the outside and is set aside.
Add oil to the pan again, then add the pickled chilies, bird's eye chilies, and garlic slices and sauté until fragrant. Add the cabbage stems and stir-fry a few turns, then return the cooked beef. Season with a spoonful of light soy sauce and a little oyster sauce, and stir-fry over high heat for a few more turns. Off the heat, sprinkle with cilantro and chili powder and toss to combine.
✅ Done when: The aromatics smell fragrant, the cabbage stems are just tender-crisp, and everything is evenly coated and tossed with cilantro and chili powder.