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Beef, Cabbage & Carrot Stir Fry (Thịt Bò Xào Bắp Cải Cà Rốt)
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Beef, Cabbage & Carrot Stir Fry (Thịt Bò Xào Bắp Cải Cà Rốt)

30 minServes 4Nutri-Score C€
from @sonandtina129 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef (thinly sliced against the grain)Meat280 g
  • baking sodaPantry500 mg
  • sugarPantry1 g
  • saltSpices3 g
  • waterOther60 ml
  • egg whiteDairy1 piece
  • cornstarch (divided between marinade and sauce)Pantry45 g
  • water (for the sauce)Other80 ml
  • light soy saucePantry30 ml
  • dark soy saucePantry30 ml
  • sugar (for the sauce)Pantry4 g
  • neutral oilPantry45 ml
  • garlic (minced)Produce3 pieces
  • green onions (whites and greens separated)Produce2 pieces
  • carrot (thinly sliced)Produce1 piece
  • cabbage (chopped)Produce450 g
  • cooked white rice (for serving)Grains600 g

per serving

Nutrition

378kcal

Carbs
44 g
Proteins
17 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Wok
  • Whisk

step by step

Method

  1. Marinate the beef

    • Thinly slice the beef against the grain.
    • Combine the beef with the salt, sugar, baking soda, water, egg white and cornstarch in a bowl.
    • Let the beef marinate while you prep the vegetables and sauce.
    Step 1

  2. Make the sauce

    • Whisk the water, light soy sauce, dark soy sauce, sugar and cornstarch together in a separate bowl until smooth.
    Step 2

  3. Prep the vegetables

    • Chop the cabbage and thinly slice the carrots.
    • Mince the garlic and separate the whites and greens of the green onions.
    Step 3

  4. Sear the beef

    • Heat the oil in a large skillet or wok over medium-high heat.
    • Add the beef in a single layer and cook until it starts to brown but is still a little pink.
    Step 4

  5. Add the aromatics and carrot

    • Add the garlic, the white parts of the green onions and the carrots.
    • Stir-fry for a couple of minutes.
    Step 5

  6. Add the cabbage and sauce

    • Add all of the cabbage and pour in the sauce.
    • Scrape up the brown bits and toss until the cabbage is tender-crisp and the sauce thickens.
    Step 6

  7. Finish and serve

    • Turn off the heat and garnish with the green onions.
    • Serve over a bowl of hot rice.
    Step 7
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