Beef Cabbage & Carrot Stir Fry (Thịt Bò Xào Bắp Cải Cà Rốt)
This beef and cabbage stir-fry is a weeknight hero. It’s an easy recipe when you just need something good and simple.
This dish consists of thinly sliced beef stir-fried with cabbage and carrots, all coated in a simple soy-based sauce.
No need for fancy vegetables here. Just cabbage and carrots. They’re affordable and available in practically every grocery store.
This recipe utilizes baking soda to tenderize the beef, a technique commonly referred to as “velveting” in Chinese cooking, which gives takeout dishes that soft, silky texture.
With just everyday ingredients, this meal comes together in about 20 minutes. Serve the finished stir fry with rice or noodles for a complete and balanced meal.
What You Will Need
- Beef: Use economical cuts like chuck, round, sirloin, or roast. Thinly slice against the grain and marinate with baking soda for tenderness.
- Cabbage and Carrot: Cabbage adds crunch, while carrots provide subtle sweetness. Feel free to substitute with Napa cabbage, bell pepper, or zucchini.
- Green Onions: Use both the white and green parts. The white parts are cooked for flavor, while the green parts are used for garnish.
- Garlic: Fresh garlic is the primary aromatic that enhances the stir fry aroma.
- Neutral Oil: Vegetable oil works well, but you can also use canola, avocado, or grapeseed oil for a different flavor.
- Beef Marinade: A mixture of baking soda, black pepper, sugar, salt, water, egg white, and cornstarch helps tenderize the meat.
- Dark Stir Fry Sauce: Combine light soy sauce, dark soy sauce, water, sugar, and cornstarch for thickening.
How to Make It
Step 1: Prepare the Beef
In a bowl, combine sliced beef with baking soda, sugar, salt, water, egg white, and cornstarch. Allow it to marinate while you prepare the other ingredients.
Step 2: Make the Sauce
In a small bowl, mix together water, light soy sauce, dark soy sauce, sugar, and cornstarch. Set aside.
Step 3: Cook the Beef
Heat a large skillet or wok over medium-high heat with oil. Add the marinated beef in a single layer and pan-fry until it is about 50% cooked — just starting to brown but still pink in spots.
Step 4: Add Aromatics and Veggies
Add garlic, the white parts of the green onions, and sliced carrots. Stir-fry for about 2 minutes to soften the carrots slightly.
Step 5: Add Cabbage and Sauce
Stir in the cabbage and pour in the sauce. Keep everything moving in the pan for another 2–3 minutes until the cabbage wilts and the sauce thickens.
Step 6: Finish
Turn off the heat, garnish with the green parts of the green onions, and serve with rice or noodles for a complete meal.
Pro-Tips
- Slice the beef thinly and against the grain. If you’re having trouble slicing it, pop it in the freezer for 15–20 minutes to firm it up.
- Use high heat when stir-frying. This ensures everything cooks quickly, keeping the veggies crisp-tender.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a pan over medium heat with a splash of water if needed to loosen the sauce and prevent the beef from drying out. The microwave works as well.
