Beef Teriyaki and Cabbage Stir Fry

As a working wife and mother, one of the hardest things was to have to cook dinner after a full day at the office so I cook a quick meal like this Beef Teriyaki and Cabbage Stir-fry. Don’t get me wrong, I loved being a mom and would do it all over again in a heartbeat. But raising kids is tough and feeding them good nutritious meals they will like was even harder. Also, by the end of the day, I was exhausted but there was still after school sports, homework, and more to do before they got to bed.

So how did I reconcile weeknights and healthy eating? For one, I tried my best to plan meals on weekends when I did the groceries. “Tried my best” was the intent here. It did not always work out as planned. When the schedule got so hectic, I had a list of go-to recipes which I could count on in a jiffy. This Beef Teriyaki with Cabbage Stir Fry was one of those recipes. It is an Asian inspired dish, and has savory flavors that Filipinos enjoy.  Any beef steak cut will do. Sometimes I substitute beef with chicken breast or pork tenderloin. It works just as good.

The important thing is the beef cut is thinly sliced so you can prep and cook it quickly. Get some flank steak or skirt steak cuts. Once thawed and defrosted, you only need at least 30 minutes (or longer if you have time) to marinate the beef cut. Bring out any vegetables you have in the bin. Chop and slice everything quickly while the skillet is warming up. Start the saute over high heat. Add the sauce, vegetables and stir it all up.  This stir fry will give you glistening strips of tender beef that will prance around the delicate slices of cabbage and green beans. Add any other vegetables you prefer and you’ll have a great medley of beef and veggies in a sweet-savory Asian sauce base. Serve this colorful dish with a steaming bowl of fragrant jasmine rice and enjoy the calm and quiet at the table as everyone devours this dish. What a great way to end a busy day!

Print Recipe

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: 2 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

Serving: 1g | Calories: 277kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Sodium: 1164mg | Potassium: 513mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1174IU | Vitamin C: 36mg | Calcium: 125mg | Iron: 2mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.