Ingredients:
- 1 lb 450g beef sirloin or flank steak, thinly sliced
- 2 cups shredded cabbage
- 1 bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, minced
- 1/2 teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
- Cooked rice, for serving
- Green onions and sesame seeds, for garnish
Instructions:
Combine the soy sauce, hoisin sauce, oyster sauce, sesame oil, minced ginger, and red pepper flakes in a small bowl
Put aside
In a large skillet or wok, heat the vegetable oil over high heat
When the beef is no longer pink, add it to the hot skillet with thinly sliced steak and stir-fry it for two to three minutes
After taking the steak out of the skillet, set it aside
Add the minced garlic to the same skillet and saut it for about 30 seconds, or until it becomes fragrant
Stir-fry the bell pepper and onion slices for two to three minutes, or until they start to soften
Stir-fry the shredded cabbage in the skillet for an additional two to three minutes, or until it has wilted but is still slightly crisp
Place the cooked steak back into the skillet and cover the contents with the prepared sauce
Stir-fry everything for a further two to three minutes, or until all of the ingredients are thoroughly heated and the sauce is evenly coated
To taste, add salt and pepper for seasoning
To get the right amount of heat, adjust the red pepper flakes
Over cooked rice, serve hot Asian beef and cabbage stir-fry
Add sesame seeds and sliced green onions as garnish
Savor the flavor of your homemade stir-fry
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