Beef Stir Fry With Napa Cabbage Food

STIR-FRIED BEEF WITH NAPA CABBAGE

Steps:

• Step1: Cut the cabbage into pieces and wash, then drain.
• Cut the beef into thin slices and marinate with chopped shallots, 1/3 teaspoon salt, 2 teaspoons fish sauce, 1/4 teaspoon MSG, and pepper.
• Sauté chopped shallots with 2 tablespoons of cooking oil in a pan, add the beef to stir-fry until tender, then add the cabbage to stir well to avoid releasing water, then season to taste.

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.

BEEF STIR FRY WITH NAPA CABBAGE

Steps:

• Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
• Toss steak with 1/2 teaspoon salt and 1 teaspoon pepper.
• Heat wok over high heat. 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

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.

A FARE TO REMEMBER (BEEF AND CABBAGE STIR FRY)

Steps:

• Remove and discard the fat from the sirloin and slice into thin 1-2" strips against the grain. Put the meat in a bowl with the corn starch. Stir until the meat is coated, then fold in the soy sauce, sesame oil and the rice wine. Put in the fridge to marinade for 15 minutes at least.
• Remove the outer leaves from the head of cabbage, and wash the cabbage. Shake off the rest of the water and break off the leaves. Cut out the thick white heart of each leaf and cut the remaining frill into inch-square pieces.
• Heat a pan over medium high to high heat and add half the peanut oil. Take the strips of meat out of the marinade, shake off the moisture as well as possible and fry them in the pan on both sides, in small batches, about 1 minute per side. Put the meat aside in a bowl and cover.
• Add the rest of the peanut oil to the pan and when it's hot, put in the garlic, ginger and green onions. Stir-fry quickly until the onions begin to brown, then add the meat back in, together with the meat juices from the bowl. Quickly add the cabbage and stir-fry for 30 seconds. Then add the oyster sauce and stir in quickly. Serve immediately.

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.