Beef And Cabbage Stir Fry Food

BEEF CABBAGE STIR-FRY

Steps:

• In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften.
• Add beef; cook and stir for 3 minutes.
• Add the onions and celery; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender.
• Add the bean sprouts, bamboo shoots and water chestnuts.
• In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender.
• Serve over rice.

BLACK PEPPER BEEF AND CABBAGE STIR FRY

Steps:

• Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
• Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.

BEEF AND CABBAGE STIR FRY

Steps:

• Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
• Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
• Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
• Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.

BEEF CABBAGE STIR-FRY

Steps:

• In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften. Add beef; cook and stir for 3 minutes. Add the onions and celery; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the bean sprouts, bamboo shoots and water chestnuts., In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender. Serve over rice.

BEEF AND CABBAGE STIR-FRY

Steps:

• Heat canola oil in large frying pan or wok over medium heat.
• Add beef, salt, pepper, and coriander; cook until beef is no longer pink. Remove from pan and allow fat and oil to drain retaining some fat and oil in the pan.
• Add cabbage, carrots, and sesame oil to same pan. Stir-fry for approximately 2 minutes, when cabbage begins to soften.
• Meanwhile, combine soy sauce and corn starch in measuring cup.
• Pour soy sauce mixture into pan once cabbage is adequately cooked; Stir until thickened and remove from heat.
• Depending on your serving style, either mix the beef back into the cabbage mixture before plating, or place the beef on top of cabbage mixture once it is plated.

ROUND 2 RECIPE - BEEF AND CABBAGE STIR FRY

Steps:

• Heat the canola oil in a large skillet over high heat.
• Toss the beef strips and marinade with the cornstarch. Add the onions to the skillet and cook 2 minutes. Add the beef and marinade and cook 2 minutes. Add the cabbage and cook until the cabbage has softened and the beef is cooked, about 2 minutes. Remove from the heat and serve over top of the rice. Garnish with chopped scallions.
• Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
• To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately. Yield: 24 skewers.

YATSOBI (BEEF, CABBAGE AND RAMEN NOODLE STIR-FRY)

Steps:

• In a large skillet or wok, brown ground beef and set aside to drain on paper towels.
• Fry bacon, drain on paper towels and reserve 2 Tbsp of the bacon fat.
• Heat the bacon grease over medium heat.
• Add chopped onions and garlic and cook for 3-4 minutes or until onions are soft.
• Add 2 - 4 tbls. soy sauce.
• Add carrots and cook for 2-3 minutes.
• Add cabbage & red bell pepper.
• Stir-fry on medium-high heat for 5-6 minutes or until vegetables are crisp tender. (We like ours crisp so you may want to cook longer).
• Prepare Ramen noodles as directed on package, drain, and toss with a little olive oil to keep them from sticking together (do not add the seasoning packets).
• Add ground beef, bacon and crushed red pepper flakes (if using) to the vegetable mixture and cook at medium heat for 2-3 minutes, or until meat is heated through.
• Add bean sprouts and Ramen noodles to meat and vegetable mixture and stir fry 2-3 minutes, stirring frequently.
• Serve with extra soy sauce to taste.

BEEF & CABBAGE STIR-FRY

Steps:

• Pour 1/4 cup dressing over meat in shallow dish; stir to evenly coat meat with dressing. Refrigerate 10 min.
• Remove meat from dressing; discard dressing. Cook and stir meat in 12-inch wok or large skillet 4 to 5 min or until done. Remove from skillet; cover to keep warm. Add vegetables and garlic to skillet; cook and stir 10 min. or until vegetables are crisp-tender.
• Return meat to skillet; stir in remaining dressing. Serve over rice.

BEEF AND NAPA CABBAGE STIR-FRY

Steps:

• Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
• Pat steak dry, then halve lengthwise and cut crosswise into 1/4-inch-thick slices. Toss with 1/2 teaspoon salt and 1 teaspoon pepper.
• Heat wok over high heat until a drop of water evaporates immediately. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok. Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.
• Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season with salt.

BLACK PEPPER BEEF AND CABBAGE STIR FRY

Steps:

• Heat a wok or large skillet over medium-high heat, and add oil.
• Saute garlic for about 5 seconds, then add ground beef.
• Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked.
• Stir in soy sauce. Mix cornstarch and water in a small bowl and stir into the beef and vegetables.
• Cook and stir until the sauce has thickened.

BLACK PEPPER BEEF AND CABBAGE STIR-FRY

Steps:

• Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.
• Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.
• Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.
• Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.

BEEF AND CABBAGE STIR-FRY WITH PEANUT SAUCE

Steps:

• If you have time, pop the steak in the freezer for 5 minutes; that will make the meat easier to cut.
• Peel, trim and grate the carrots (on a box grater or in a food processor fitted with a shredding disk). Mince the garlic. Remove any loose outer leaves from the cabbage, then cut it in half and core it. Cut the cabbage halves into very thin slices. If using peanuts, coarsely chop them.
• Stir the peanut butter to re-incorporate any oil on the top, if needed. Whisk together the peanut butter, juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
• Heat 2 teaspoons of the oil in a wok or large skillet over medium-high heat.
• Meanwhile, trim any visible fat from the steak. Cut the meat crosswise into very thin slices.
• Add the garlic to the hot oil and cook for 30 seconds, stirring so it doesn't burn. Add the steak and stir-fry for 2 to 4 minutes, until barely browned but not completely cooked through. Use tongs to transfer to a bowl.
• Add the remaining 2 teaspoons of oil to the wok or skillet. When it is hot, add the cabbage and 2 tablespoons of the water. Stir-fry for 3 to 5 minutes so the cabbage starts to wilt. Add the carrots and the remaining tablespoons of water as needed to keep the vegetables from sticking.
• Return the steak to the wok or skillet, along with any accumulated juices; stir to incorporate. Pour in the peanut sauce and stir-fry to heat through and coat evenly.
• Divide among individual wide, shallow bowls; if you're serving this stir-fry on top of noodles, sprinkle each portion with 1/2 teaspoon of the toasted sesame oil before adding the stir-fry on top. Garnish with a sprinkling of the chopped peanuts, if using. Serve hot.