Savory Stir-Fried Tender Meat with Crisp Cabbage in Garlic Sauce

Here’s a delicious, easy-to-make recipe for Savory Stir-Fried Tender Meat with Crisp Cabbage in Garlic Sauce — packed with flavor, quick to prepare, and perfect for a weeknight dinner over rice or noodles.

🍜 Savory Stir-Fried Tender Meat with Crisp Cabbage in Garlic Sauce

🍖 Ingredients:

For the Stir-Fry:

1 lb (450g) beef, pork, or chicken (thinly sliced against the grain)
3 cups green cabbage, chopped into bite-sized pieces
2 tbsp oil (vegetable, canola, or sesame)
3–4 cloves garlic, minced
1-inch piece ginger, grated (optional for extra aroma)
2 green onions, chopped (optional garnish)
Optional: 1 small carrot, julienned for color and texture

For the Garlic Sauce:

2 tbsp soy sauce
1 tbsp oyster sauce (adds richness; substitute with hoisin if needed)
1 tbsp rice vinegar or regular vinegar
1 tsp sugar
½ tbsp cornstarch
3 tbsp water
Optional: 1 tsp chili garlic sauce or red pepper flakes for heat

🔥 Instructions:

1. Slice and Marinate Meat (optional but recommended):

Thinly slice meat and toss with 1 tsp soy sauce, ½ tsp cornstarch, and ½ tsp oil. Let sit for 10–15 minutes while you prep the rest.

2. Prepare Sauce:

In a bowl, mix soy sauce, oyster sauce, vinegar, sugar, cornstarch, and water. Set aside.

3. Stir-Fry the Meat:

Heat 1 tbsp oil in a large pan or wok over high heat.
Stir-fry the meat until browned and just cooked through (about 2–3 minutes). Remove and set aside.

4. Stir-Fry the Veggies:

Add 1 tbsp more oil to the pan.
Add garlic (and ginger if using), cook for 15 seconds until fragrant.
Toss in cabbage (and carrots if using). Stir-fry for 3–4 minutes until just tender but still crisp.

5. Bring It All Together:

Return meat to the pan.
Pour in the garlic sauce.
Stir and cook for 1–2 minutes until sauce thickens and everything is coated.

🍚 Serve:

Serve hot over steamed rice, noodles, or even cauliflower rice for a low-carb option.
Garnish with green onions or sesame seeds if desired.

🧊 Tips & Variations:

Use tofu or mushrooms for a vegetarian version.
Swap cabbage for bok choy, napa cabbage, or broccoli.
Add a dash of dark soy sauce for deeper color and flavor.

Want a version with spicy Szechuan-style sauce or sweet and tangy hoisin-glaze? Let me know!