I was seriously craving Chinese takeout the other night and almost hit that delivery button. But then I thought—why not save some money and whip up something quick with what I already have in the fridge? That’s how this Chinese Beef and Cabbage Stir-Fry came together.

This quick and easy stir-fry is a restaurant favorite you can make in under 20 minutes! Tender beef slices are stir-fried with crunchy cabbage, garlic, and a savory sauce made from pantry staples. It’s the perfect weeknight dinner—full of flavor, budget-friendly, and so satisfying with a bowl of steamed rice. If you love Chinese takeout, this recipe is a must-try!

INGREDIENT LIST

BEEF MARINADE

Beef - 350g

Soy Sauce – 1/2 tbsp

Oyster Sauce - 1/2 tbsp

Shaoxing Wine – 1 tsp

Sugar –1/2 tbsp

Baking Soda - ½ tsp

Cornstarch – 1/2 tbsp

STIR FRY SAUCE

Water - 1/3 cup

Soy Sauce – 1 tbsp

Oyster Sauce – 1 tbsp

Shaoxing Wine – ½ tbsp

Sugar – ½ tbsp

Cornstarch – 1 tbsp

OTHER

Cabbage - 300g

Cooking Oil - 3 tbsp

Garlic - 3 cloves

Fresh Chillis - 3 (optional or to taste)

Marinating the beef ahead of the cooking process

Searing the beef for the colour and umami

INSTRUCTIONS

1. PREPARE THE INGREDIENTS

Grate 3 cloves of garlic for that aromatic base.
Chop some fresh chilies – this step is optional, but I love the fragrance of stir-fried chilies, so I never skip it. I used 3 bird’s eye chilies, but feel free to adjust to your spice tolerance.
Tear about 300g of cabbage leaves. Tearing them by hand gives the dish more texture and those beautiful, rustic edges compared to uniform square cuts.

2. PREPARE THE STIR-FRY SAUCE

In a small bowl, combine 1/3 cup of water, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1/2 tbsp of Shaoxing wine, 1/2 tbsp of sugar, and 1 tbsp of cornstarch. The cornstarch will help thicken the sauce during cooking. If you prefer to avoid alcohol, feel free to skip the Shaoxing wine—it’ll still be delicious!
Stir well until everything is fully dissolved and combined. Set the sauce aside for later.

3. PREPARE THE BEEF

Thinly slice 350g of rump steak, cutting against the grain to keep the beef tender. I’m using rump steak because it was on special at my local supermarket, but you can use any cut you like—just make sure to tenderise tougher cuts with a little baking soda and cornstarch.
Marinate the beef with:
- 1/2 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1 teaspoon Shaoxing wine (optional)
- 1/2 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/2 tablespoon cornstarch
The baking soda helps tenderise the beef, while the cornstarch gives it that smooth, velvety texture you get in restaurant-style stir-fries.

4. STIR-FRY PROCESS

Heat 1 tablespoon of cooking oil in a wok or large pan. I'm using sunflower oil, but any neutral oil works—just avoid olive or avocado oil as they don’t suit high-heat stir-frying.
Stir-fry the cabbage over medium-high heat for about 2 minutes, until it softens slightly and gets a bit of char on the edges. Be careful not to overcook it—cabbage can turn soggy quickly. Remove it from the pan and set aside.
In the same pan, heat another 1 tablespoon of oil and sear the beef for about 1 minute per side. If your pan is small, do this in two batches to avoid overcrowding, which helps the beef get a nice sear and aroma. Remove the beef and set aside.
Add 1 more tablespoon of oil, then sauté the grated garlic and chopped chilies on low heat for about 2 minutes, or until fragrant.
Give your prepared sauce a quick stir (the cornstarch tends to settle), then pour it into the pan, stirring continuously as it thickens.
Once the sauce starts to bubble and thicken, add the cooked beef and cabbage back in. Toss everything together until evenly coated in that rich, savory sauce.
And that’s it—your delicious stir-fry is ready to serve!

Check out the Youtube video for detailed instruction - Easy Chinese Beef & Cabbage stir-fry - takeout style recipe at home

Beef & Cabbage Stir Fry

INSTRUCTIONS

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