Stir-fry Beef & Cabbage Platter
This is a simple beef stir-fry with a supermarket cabbage platter. Whenever I am at the supermarket and clueless about what to make for dinner, I get a platter! It also provides a bit more variety of ingredients for cooking in smaller portions without having to buy in bulk.
I’m using the cheapest cut of beef (flank) in this recipe. It’s possible to make the inexpensive flank cut tender by slicing them against the grain and using Chinese wine & cornstarch in the marinate. You can also spurge on more premium cuts of beef (sirloin, ribeye or tenderloin).
See Also:
The beef and assorted vegetables provides a balanced side dish and goes well with rice.
VEGETABLE INGREDIENTS PHOTOS
This is my cabbage platter. With cabbage as the main veg, there are also sliced carrots, mushrooms and capsicum. I added on my own red capsicum and baby corn. I divided the cabbage to two portions to cook two meals.
Cut the cabbage to uniform chunks. You can cut it to smaller pieces if you prefer.
The cabbage is first stir-fried, then simmered shortly until tender soft to liking.
This is the prepared assorted vegetables, all cut and ready to make one serving of this dish. There are bell peppers aka capsicum, spring onions, fresh shiitake mushrooms, carrot and baby corn. We totally enjoyed the variety of assorted local vegetables in this dish.
Stir-fry Beef & Cabbage Platter Recipe
Cooking with a vegetable platter can be fun once in a while! Tender beef slices are stir-fried with an assorted of vegetables using a supermarket cabbage platter. You can also buy the ingredients individually if not using a vegetable platter pack.
Ingredients:
- 100g beef* sliced diagonally & thinly against the grain
- 1 tsp + 1 tsp cooking oil divided
- 3 garlic cloves minced
- 3 thin slices ginger julienned
- 1 stalk spring onion separate white bottom from green tops; cut to short sections
- 100 ml + 50 ml water divided
- 1 tsp oyster sauce
- 1 tsp mushroom seasoning powder**
Vegetables
With cabbage as the main vegetable in this dish, the rest of the vegetables can be substituted with seasonal local produce.
- 1/4 carrot sliced thinly
- 3 fresh shiitake mushrooms caps cleaned with damp cloth & sliced thinly
- 3 baby corn cut to smaller sections diagonally
- 200g round cabbage roughly cut to uniform, bite-sized chunks
- 1/4 bell pepper/capsicum (any colour or mixed) cut to long strips
(A) Marinade
- 1/2 tsp light soy sauce
- 1/2 tsp oyster sauce
- 1 tsp corn starch
- 1 tsp Chinese wine (Shaoxing/Hua Diao)
- 1 tsp sesame oil
- 2 dashes white pepper powder
Directions:
- Marinade beef in (A) for at least 15 minutes or longer in the fridge.
- Pre-cook beef. Heat 1 tsp oil in wok. Pan fry beef on both sides until just opaque. Set aside on a plate.
- Cook veggies. Heat remaining oil in wok. Add garlic, ginger and spring onion (bottom white portion). Stir fry briskly until aromatic. Then add carrot, mushroom and baby corn; stir-fry briefly until mushroom is soft. Add cabbage, 100ml water, oyster sauce and mushroom seasoning powder. When the cabbage starts to soften, add remaining water and simmer covered for 3 minutes, or until the cabbage is tender to liking.
- Finish up the dish by returning the cooked beef to the wok, along with bell pepper & spring onion (green portion). Drizzle Chinese wine along the sides of the wok. Stir-fry for 10 seconds more, drizzle the remaining sesame oil over the dish and serve.
Cooking Note(s):
*Use flank, ribeye/sirloin or tenderloin (from cheapest to most expensive cut) for this recipe.
** Substitute mushroom seasoning powder with any seasoning (such as salt, fish sauce, soy sauce etc), to taste