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Chinese Beef and Cabbage

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 lb / 450g beef rump steak sliced thinly
  • 1 yellow or white onion sliced thinly
  • 1/2 head green cabbage cut into square chunks
  • 3 T canola oil divided use
  • 3 T crispy chili oil see note
  • 1 1/2 T soy sauce

Instructions

  1. Combine crispy chili oil and soy sauce in small bowl and set aside for later use.
  2. Heat wok or heavy bottom sauté pan over high heat until screaming hot (yes, I understand that is not a technical term).
  3. Add 1 1/2T canola oil and sauté onion quickly until translucent (no more than a minute).
  4. Add the cabbage and cook until browned but still crunchy. see note
  5. Remove cabbage and onions from wok and set aside.
  6. Return wok to the heat and add remaining oil.
  7. Add sliced rump steak to hot wok to brown on both sides. see note
  8. When meat is browned but not cooked through add chili/soy mixture and toss to combine.
  9. Add cooked onion/cabbage and toss to combine.
  10. Serve hot over rice with extra chili and soy on the side. see note

Recipe Notes

**Crispy chili in oil is shown in the ingredients photo. I'm going to go out on a limb and say it is widely available as I have sourced this same product in both Seattle as well as Australia. The brand name is Guiyang Nanming Laoganma . Look for the one that just says Crispy Chili or Crispy Chili Oil. There is a few different kinds available but this one best matched the original dish this takes after.

**For the cabbage as well as the beef you want a really nice char on them. (I would have liked more than pictured but I couldn't get my pan any hotter) This may mean cooking in smaller batches. If you put too much in the pan or wok it gets too crowded and the result is steam cooking which does not produce the results you want.

**Cooking 1 cup of Jasmine rice to 2 cups of water should be enough for this recipe.