Spicy Korean Beef Stir-Fry on Vibrant Cabbage Bed
Elevate your weeknight dinners with this Spicy Korean Beef Stir-Fry on a bed of vibrant napa cabbage. This dish combines tender sirloin steak marinated in a robust soy sauce mixture with fresh ginger and a fiery touch of chili flakes, ensuring every bite is packed with flavor. The sautéed cabbage provides a crunchy contrast, while the rice underneath absorbs all the delicious juices, creating a harmonious balance of textures and tastes. Perfectly quick to prepare, this meal will be on your table in less than 30 minutes and is sure to impress your family — even the one who claims they don’t like cabbage! Add extra serrano peppers for those who crave a more intense kick. Enjoy this dish for a satisfying lunch or dinner and discover a new family favorite!
N/A
Servings
200
Calories
14
Ingredients
Ingredients
Sirloin steaks
1 1/2 lbs (cut into bite-sized squares)
Sesame seeds
1 tablespoon (for garnish)
Sesame oil
2 tablespoons (divided)
Soy sauce
1/2 cup (for marinade)
Green onions
3 (finely chopped, divided)
Fresh ginger
1 tablespoon (minced, divided)
Crushed red pepper flakes
1/2 teaspoon (for marinade)
Napa cabbage
1 lb (cut crosswise into 1/2-inch strips)
Rice vinegar
1 tablespoon
Garlic cloves
3 (minced)
Chicken broth
1/4 cup
Salt
1/2 teaspoon
Pepper
1/2 teaspoon
Carrot
1 (shredded)
Instructions
1
In a large, shallow dish or ziplock bag, combine the soy sauce, sesame oil, minced ginger, chopped green onions, and crushed red pepper flakes to create a marinade.
2
Add the cubed sirloin steaks into the marinade, toss to coat thoroughly, and refrigerate for a minimum of 1 hour, or up to 6 hours for maximum flavor.
3
In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Sauté the chopped green onions, minced ginger, and minced garlic for about 1 minute until fragrant.
4
Add the chopped napa cabbage and shredded carrot to the skillet. Pour in the chicken broth, rice vinegar, salt, and pepper. Cook while stirring frequently for about 5 minutes, until the cabbage is tender but still slightly crisp.
5
In a separate skillet over medium-high heat, transfer the marinated beef along with its marinade. Cook the beef, stirring occasionally, for about 5 minutes until browned and the sauce has slightly thickened.
6
To serve, create a base of cooked brown rice in each bowl, layer the vibrant cabbage stir-fry on top, and finish with the spicy Korean beef. Garnish with sesame seeds and additional green onions if desired.
Nutrition Information
7.5g
Fat
15g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Korean Beef Stir-Fry on Vibrant Cabbage Bed?
It is a quick and flavorful dish featuring marinated sirloin steak strips served over a bed of sautéed napa cabbage and carrots, typically served on top of brown rice.
How long does it take to make this recipe?
The active cooking and preparation time is less than 30 minutes, though the beef requires at least 1 hour of marinating time.
What cut of beef is best for this stir-fry?
Sirloin steak is recommended because it is tender and holds up well to high-heat stir-frying.
How should I cut the beef for the best results?
The sirloin should be cut into bite-sized squares to ensure quick cooking and even distribution of flavor.
How long should I marinate the sirloin?
Marinate the beef for a minimum of 1 hour, or up to 6 hours if you want maximum flavor penetration.
What are the ingredients in the marinade?
The marinade consists of soy sauce, sesame oil, minced ginger, chopped green onions, and crushed red pepper flakes.
Can I use regular cabbage instead of napa cabbage?
Yes, while napa cabbage provides a lighter texture, you can use regular green cabbage sliced very thinly as a substitute.
Is this dish very spicy?
The recipe has a moderate kick from the 1/2 teaspoon of red pepper flakes, but you can adjust the heat by adding more or fewer flakes.
How can I make this dish even spicier?
You can add extra serrano peppers or a tablespoon of gochujang (Korean chili paste) to the marinade for an intense kick.
What should I serve as a base for this meal?
Cooked brown rice is suggested to absorb the juices, though white rice or quinoa also work well.
What are the nutritional values for this recipe?
One serving contains approximately 200 calories, 15g of protein, 15g of carbohydrates, and 7.5g of fat.
Is this recipe dairy-free?
Yes, this recipe contains no dairy products.
Can I use ground ginger instead of fresh ginger?
Fresh ginger is preferred for its vibrant flavor, but you can substitute 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger if necessary.
What kind of oil is used for cooking?
The recipe uses sesame oil, which adds a distinct nutty aroma essential to Korean-style cooking.
How do I cook the cabbage to the right texture?
Sauté the cabbage with chicken broth and rice vinegar for about 5 minutes until it is tender but still retains a slight crunch.
Can I make this gluten-free?
Yes, simply substitute the soy sauce with tamari or a gluten-free liquid aminos.
What vegetables are included besides cabbage?
The recipe includes shredded carrots, green onions, and minced garlic.
Can I use chicken instead of beef?
Yes, chicken breast or thighs cut into bite-sized pieces can be used following the same marinade and cooking steps.
How do I prevent the beef from being tough?
Marinating the meat helps tenderize it, and cooking it quickly over medium-high heat ensures it stays juicy.
Is it necessary to use chicken broth for the cabbage?
The chicken broth helps steam the cabbage and adds depth of flavor; vegetable broth can be used as a substitute.
What should I use for garnishing?
Garnish with toasted sesame seeds and additional chopped green onions for extra flavor and presentation.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I prep this meal in advance?
Yes, you can chop the vegetables and marinate the beef ahead of time to make the final cooking process very fast.
What can I use if I don't have rice vinegar?
Apple cider vinegar or white wine vinegar can be used as a substitute for rice vinegar.
Is this dish suitable for meal prep?
Yes, it reheats well, though the cabbage may lose some of its crispness when microwaved.
Can I add more vegetables to this stir-fry?
Absolutely! Bell peppers, snap peas, or broccoli would make great additions to the cabbage bed.
How do I know when the beef is done?
The beef is done when it is browned on all sides and the marinade has thickened into a light sauce, usually taking about 5 minutes.
Is there a low-carb version of this recipe?
To make it low-carb, serve the beef and cabbage without the rice or use cauliflower rice instead.
Can I use a slow cooker for this?
This specific recipe is designed for a quick stir-fry to maintain the texture of the cabbage; slow cooking would result in a very different, softer dish.
Does the recipe require salt?
The recipe calls for 1/2 teaspoon of salt, though the soy sauce already provides significant sodium, so you can adjust to taste.