Beef and cabbage stir-fry 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. 

It’s an easy and quick recipe that makes a balanced meal, perfect for the whole family. I’d be delighted if you enjoy this dish.

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How to prepare the beef and cabbage stir-fry

Below is the step-by-step method to prepare the beef and cabbage stir fry. I’ve divided it into clear subsections to make everything easy to follow and understand.

a. Tenderize with baking soda

1. Start by cutting the beef across the grain into slices about a quarter inch thick. Then place it into a large mixing bowl, add about half a teaspoon of baking soda and one tablespoon of water, mix everything well, and let it sit for about 10 to 15 minutes.
2. The baking soda acts as a tenderizer and helps tenderize the beef. However, it’s important not to let it sit for longer than 15 minutes. If the beef reacts with the baking soda for too long, the texture will turn mushy. There are pros and cons to using baking soda. While it is a very effective tenderizer, it can leave a slightly metallic taste, especially for people who are sensitive to it. Because of this, I do not recommend adding baking soda directly into the marinade. Instead, after about 15 minutes, I rinse the beef thoroughly with plenty of water to remove the baking soda.
3. Squeeze out as much water as possible and pat the beef dry with paper towels. This step is very important because we’ll be searing the beef in the pan later. If the beef is too wet, it won’t sear properly, and you won’t get that nice texture and flavor.

b. Marinate the beef

1. Marinate the beef with light soy sauce for saltiness, dark soy sauce for a deeper color, and oyster sauce for a rich umami flavor. Add cornstarch to velvet the beef, which helps protect it from the direct heat of the pan so it remains tender rather than tough.
2. Mix everything thoroughly, then add a small amount of vegetable oil at the end of the marinating process. This coats the beef and helps prevent the slices from sticking together.
3. Allow the beef to marinate for at least 20 minutes, or up to 30 minutes, before searing it in the pan. This resting time makes a noticeable difference in both flavor and texture.

c. Prepare the vegetables

While the beef is marinating, use this time to prepare the vegetables.

1. Start by cutting the cabbage in half and removing the hard, triangular core. Slice the cabbage into strips about one inch wide, then gently separate the layers by hand so they do not clump together.
2. Rinse the cabbage to remove any dirt, then drain it thoroughly in a colander or pat it dry with a clean kitchen towel. This step is important, as excess moisture will prevent proper stir-frying and cause the cabbage to release too much liquid into the pan.

d. Stir-frying the vegetables

1. Heat up a wok or a pan, then add some vegetable oil with a high smoking point.  Once the oil is fully heated over high heat, add the marinated beef slices and spread them out into a single layer. Let them sear undisturbed for about 45 seconds to one minute to brown properly on one side. Flip the beef slices over and continue cooking until the beef is about 80 percent cooked. Immediately remove the beef from the pan and set it aside. We’ll finish cooking it together with the cabbage later.
2. There’s no need to wash the pan, as we can use the remaining flavored oil to stir-fry the garlic until it becomes fragrant.
3. After that, add the cabbage and carrot strips and continue cooking. Stir fry over high heat for about two minutes, until the cabbage starts to wilt slightly but still keeps its bright color. If the pan looks too dry, add one to two tablespoons of water to help continue cooking the cabbage until it is crisp-tender.

5. Make the stir-fry sauce and bring everything together

1. Make the sauce to season both the cabbage and the beef. This sauce includes Shaoxing wine, ground white pepper, a small amount of sugar to balance the flavors, and a bit of salt.
2. Now return the beef to the pan and mix it well with the vegetables. Pour in the sauce and combine everything over high heat for about half a minute. By this point, the beef should be fully cooked.
3. Finish with a final drizzle of sesame oil, give it a quick stir, and remove it from the pan immediately for the best texture and flavor.

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Beef and Cabbage Stir Fry

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A simple Chinese style beef and cabbage stir fry using an affordable cut of beef that stays tender and juicy every time.

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Ingredients

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 garlic until fragrant, then add 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.

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 674Total Fat: 54gSaturated Fat: 11gUnsaturated Fat: 43gCholesterol: 123mgSodium: 2256mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 34g

This data was provided and calculated by Nutritionix on 10/1/2026

More Cantonese Comfort Dishes You May Enjoy

If you enjoy hearty, home-style Cantonese dishes like this beef stew, here are a few other recipes from this blog that pair well with the same cooking style and flavors.

• Hong Shao Rou (Red-Cooked Pork Belly) – A classic Chinese braised pork dish cooked slowly in soy sauce and aromatics until meltingly tender, rich, and deeply flavorful.
• Chicken and Broccoli Stir-Fry – A simple Cantonese home-style stir-fry where tender chicken and crisp broccoli are coated in a light, savory sauce, perfect for quick weekday meals.
• Chinese Watercress Soup – A comforting Cantonese soup made with pork and watercress, known for its clean, soothing taste and nourishing qualities.