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Tender Napa cabbage stir-fried with ground beef in a savory Cantonese-American sauce, ready in 25 minutes.
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Course: Main Dishes
Cuisine: Cantonese-American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g chuck beef, chilled
  • ½ head Napa cabbage, hand-sliced + salt-soaked 10 mins + patted dry
  • 1 carrot, hand-julienned
  • 3 cloves garlic, smashed
  • 1 tbsp fresh ginger, grated with skin
  • 1 tbsp toasted sesame oil
  • 2 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp oyster sauce
  • ¼ tsp red pepper flakes
  • 1 tsp chinkiang vinegar
  • 2 green onions, green parts only

Equipment

  • Carbon steel wok
  • Chinese chef's knife
  • Spider strainer

Method
 

  1. Heat carbon steel wok until smoking hot. Swirl in sesame oil and remove from heat.
  2. Add chilled beef and break into pea-sized pieces. Cook 1 minute until pink remains. Remove and drain all but 1 tsp fat.
  3. Heat reserved fat until smoking hot. Add garlic and ginger, stir 15 sec. Add carrots and stir 1 min. Add cabbage and stir 2-3 mins. Stir in soy sauce, rice vinegar, oyster sauce, and chinkiang vinegar. Scrape all fond. Add cornstarch slurry and toss 3 strokes until amber sheen.
  4. Scoop into pre-warmed bowls and garnish with green onions. Serve immediately.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 28gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 850mgPotassium: 650mgFiber: 4gSugar: 5gVitamin A: 4500IUVitamin C: 45mgCalcium: 90mgIron: 3.5mg

Notes

Hand-slicing cabbage preserves crunch. Use chilled beef and avoid boiling the sauce for best results.

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