Uploaded January 2026 | Updated September 2026, 2 weeks ago
This beef and cabbage stir fry is a simple Chinese home style dish that’s perfect for busy days. Today, I’m using a classic Chinese meat-tenderizing method to make an incredibly tender beef and cabbage stir-fry, even when using a budget cut of steak.
This is one of those classic Chinese home-style dishes, a complete one-pan meal where the meat and vegetables are cooked together.
Since I’m using a more affordable cut of beef, I’ll apply a classic Chinese cooking technique by using baking soda to tenderize the meat before marinating and stir-frying it.
You can download the full written recipe from my blog here:tasteasianfood.com/beef-and-cabbage-stir-fry
Chapters and timestamps
00:00 Introduction
00:15 Preparing and tenderizing the beef
01:24 Marinating the beef
02:08 Preparing the vegetables
02:41 Stir-frying the beef & cabbage
06:32 Recipe
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Recipe
The Beef & Tenderizer
250g (1/2 lb) Beef Steak (e.g., Flank, Top Sirloin, or Chuck)
1/2 tsp Baking soda
1 tbsp Water
The Marinade
1 tbsp Light soy sauce
2 tsp Dark soy sauce
1 tbsp Oyster sauce
¼ tsp Salt
1/2 tbsp Cornstarch
1 tbsp Vegetable oil (added at the very end of marinating)
The Vegetables & Aromatics
1/4 head Chinese round cabbage (approx. 200g)
1/2 small Carrot
2 cloves of Garlic (minced)
3 tbsp Cooking oil (divided)
The Finishing Sauce
1 tbsp Shaoxing wine (or dry sherry)
1/2 tsp sugar
1/2 tsp salt
¼ tsp White pepper
1 tsp Sesame oil
Instructions
1. Slice the beef against the grain and place it in a bowl. Add baking soda and water, mix well, and rest for 10 to 15 minutes.
2. Rinse the beef thoroughly, squeeze out excess water, and pat dry.
3. Marinate the beef with light soy sauce, dark soy sauce, oyster sauce, salt, and cornstarch. Mix well, then add vegetable oil. Marinate for 20 to 30 minutes.
4. Prepare the cabbage by removing the core, slicing it into strips, and separating the layers. Rinse and drain well.
5. Heat a wok over high heat with oil. Sear the beef in a single layer for about 1 minute per side until 80 percent cooked. Remove and set aside.
6. Add more oil if needed. Stir fry the garlic until fragrant, then add the cabbage and carrot. Stir fry for about 2 minutes until crisp-tender.
7. Return beef to the pan. Add Shaoxing wine, white pepper, and sesame oil. Toss over high heat for 30 seconds and serve immediately.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
This beef and cabbage stir fry is a simple Chinese home style dish that’s perfect for busy days. Today, I’m using a classic Chinese meat-tenderizing method to make an incredibly tender beef and cabbage stir-fry, even when using a budget cut of steak.
This is one of those classic Chinese home-style dishes, a complete one-pan meal where the meat and vegetables are cooked together.
Since I’m using a more affordable cut of beef, I’ll apply a classic Chinese cooking technique by using baking soda to tenderize the meat before marinating and stir-frying it.
You can download the full written recipe from my blog here:tasteasianfood.com/beef-and-cabbage-stir-fry
Chapters and timestamps
00:00 Introduction
00:15 Preparing and tenderizing the beef
01:24 Marinating the beef
02:08 Preparing the vegetables
02:41 Stir-frying the beef & cabbage
06:32 Recipe
-------------------------------------------------------------------------
Recipe
The Beef & Tenderizer
250g (1/2 lb) Beef Steak (e.g., Flank, Top Sirloin, or Chuck)
1/2 tsp Baking soda
1 tbsp Water
The Marinade
1 tbsp Light soy sauce
2 tsp Dark soy sauce
1 tbsp Oyster sauce
¼ tsp Salt
1/2 tbsp Cornstarch
1 tbsp Vegetable oil (added at the very end of marinating)
The Vegetables & Aromatics
1/4 head Chinese round cabbage (approx. 200g)
1/2 small Carrot
2 cloves of Garlic (minced)
3 tbsp Cooking oil (divided)
The Finishing Sauce
1 tbsp Shaoxing wine (or dry sherry)
1/2 tsp sugar
1/2 tsp salt
¼ tsp White pepper
1 tsp Sesame oil
Instructions
1. Slice the beef against the grain and place it in a bowl. Add baking soda and water, mix well, and rest for 10 to 15 minutes.
2. Rinse the beef thoroughly, squeeze out excess water, and pat dry.
3. Marinate the beef with light soy sauce, dark soy sauce, oyster sauce, salt, and cornstarch. Mix well, then add vegetable oil. Marinate for 20 to 30 minutes.
4. Prepare the cabbage by removing the core, slicing it into strips, and separating the layers. Rinse and drain well.
5. Heat a wok over high heat with oil. Sear the beef in a single layer for about 1 minute per side until 80 percent cooked. Remove and set aside.
6. Add more oil if needed. Stir fry the garlic until fragrant, then add the cabbage and carrot. Stir fry for about 2 minutes until crisp-tender.
7. Return beef to the pan. Add Shaoxing wine, white pepper, and sesame oil. Toss over high heat for 30 seconds and serve immediately.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
