Beef Teriyaki and Cabbage Stir-Fry

This Beef Teriyaki and Cabbage Stir-Fry is one of the easiest dishes for me to put together on a busy weeknight. If you have on hand thin-sliced beef cuts simply marinate them a few minutes before. Then put the dish together in a quick stir fry with vegetables in season. The thickened savory sauce makes a terrific base to this all-in-one meal. Serve this on a bed of steaming jasmine white rice. This is an AsianInAmericamag recipe and serves 2 to 4.

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Servings: people

Calories: 277kcal

Author: Asian in America recipe

Equipment

large skillet or wok

Ingredients

1/2 pound beef flank steak (or use skirt steak) sliced in strips along grain, 2 inches length
2 teaspoons Worcestershire sauce
1/4 cup cornstarch
2 Tablespoons vegetable oil
2 cloves garlic minced
1 whole onion chopped
1 stalk celery chopped
1 cup beef or chicken broth
2 Tablespoons oyster sauce
1 Tablespoon granulated sugar
2 cups green beans ends trimmed, chopped 1-inch length
2 cups napa cabbage sliced 2-inch length
1 whole red or green bell pepper seeded, sliced 2-inch length
1/4 teaspoon sesame oil
1/2 teaspoon salt
1 teaspoon ground black pepper powder
boiled jasmine white rice for serving
1 whole carrot peeled, sliced

Instructions

Coat the beef slices with Worcestershire sauce, pierce pieces with a fork to absorb. Cover with plastic wrap and refrigerate for at least 30 minutes. Then coat the beef with cornstarch.
In a large wok or skillet, over medium high heat, add the cooking oil. After the oil has heated up in 2 to 3 minutes, add the garlic, onions, celery and carrots. Cook till onions are transparent for about 2 minutes.
Add the beef strips coated in Worcestershire sauce and cornstarch. Stir around the skillet till strips turn brown in about 2 to 3 minutes.
Pour the broth and oyster sauce. Add the sugar. Blend well with the rest of ingredients.
It will take the beef total time of 8 to 10 minutes to cook. At the last 5 minutes, add the green beans and carrots. Then add the napa cabbage and bell pepper and stir around for 1 to 2 minutes. Season with sesame oil, salt and pepper. Serve hot over rice.
Cook’s Comments: You can substitute chicken or pork slices for the beef if preferred. Use any vegetables in season that you desire.
Recipe notes: Oyster sauce is used as a base for most Asian stir fry dishes. It is a staple in my pantry. It is made from oysters, water and salt, often used as a multipurpose seasoning for meat, vegetables or noodle dishes . (Source: The Asian Grandothers Cookbook by Patricia Tanumihardja).

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Nutrition