A Fare To Remember Beef And Cabbage Stir Fry Recipes

BEEF & CABBAGE STIR FRY

Steps:

• Prep the sauce. In a small bowl or cup, mix together the sesame oil, soy sauce, water, vinegar, brown sugar (or maple/honey), black pepper and sesame seeds. Set aside.
• Warm a large skillet over a medium-high heat with 1 tablespoon of cooking oil. When the pan is hot, add the garlic, ginger and ground beef. Break up the beef with a wooden spoon into and cook 5-7 minutes until the beef has browned.
• Add the carrots and cabbage and cook another 5 minutes until the vegetables are tender.
• Stir in the green onions along with the sauce mixture. Increase the temperature and mix well making sure to evenly coated the beef and veggies in sauce. Cook about 3-4 minutes until the sauce soaked into the stir fry. Taste and season with salt and pepper as your see fit.
• Remove from the heat and serve immediately over a bed of rice or noodles. Serve over cauliflower rice or mixed into zucchini noodles for a low carb meal.

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.

SUPER EASY STIR-FRIED CABBAGE

Steps:

• Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

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.

CASHEW CHICKEN STIR FRY

Steps:

• Sprinkle chicken pieces with Cajun seasoning.
• Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
• Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
• Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
• Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

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 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.