Ginger Beef and Napa Cabbage

This stir-fry delivers the perfect balance of sweet, spicy, and savory.

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 3 Tbsp. soy sauce
  • 2 cloves garlic, peeled and minced
  • 1 Tbsp. minced fresh ginger
  • 1 tsp. agave nectar
  • ½ tsp. crushed red pepper
  • 1 lb. beef tenderloin steak
  • 1 cup beef broth
  • 2 tsp. cornstarch
  • 2 Tbsp. peanut oil
  • 1 large onion, peeled and thinly sliced
  • ½ head Napa cabbage
  • 3 scallions, sliced

Directions

  • Combine soy sauce, garlic, ginger, agave nectar, and crushed red pepper in a small bowl. Slice beef into ¼"-thick strips. Toss beef in soy-ginger sauce. Cover and place in refrigerator for at least 30 minutes to marinate.
  • Mix broth and cornstarch and set aside.
  • Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add onion and cook for 5 minutes until tender and slightly brown. Add cabbage and stir-fry until the cabbage is tender, about 5 minutes. Remove cabbage and onion to a platter.
  • Heat remaining oil over medium-high heat. Add beef to the pan and stir-fry for 5 minutes or until beef is only slightly pink in the center. Add broth mixture to the pan. Cook for about 2 minutes, until sauce boils. Reduce heat to low and allow sauce to thicken.
  • Serve beef over cabbage and onions. Garnish with scallions before serving.

Recipe Information

Serves: 4

Ingredients

  • 3 Tbsp. soy sauce
  • 2 cloves garlic, peeled and minced
  • 1 Tbsp. minced fresh ginger
  • 1 tsp. agave nectar
  • ½ tsp. crushed red pepper
  • 1 lb. beef tenderloin steak
  • 1 cup beef broth
  • 2 tsp. cornstarch
  • 2 Tbsp. peanut oil
  • 1 large onion, peeled and thinly sliced
  • ½ head Napa cabbage
  • 3 scallions, sliced

Directions

  • Combine soy sauce, garlic, ginger, agave nectar, and crushed red pepper in a small bowl. Slice beef into ¼"-thick strips. Toss beef in soy-ginger sauce. Cover and place in refrigerator for at least 30 minutes to marinate.
  • Mix broth and cornstarch and set aside.
  • Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add onion and cook for 5 minutes until tender and slightly brown. Add cabbage and stir-fry until the cabbage is tender, about 5 minutes. Remove cabbage and onion to a platter.
  • Heat remaining oil over medium-high heat. Add beef to the pan and stir-fry for 5 minutes or until beef is only slightly pink in the center. Add broth mixture to the pan. Cook for about 2 minutes, until sauce boils. Reduce heat to low and allow sauce to thicken.
  • Serve beef over cabbage and onions. Garnish with scallions before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat14g
Saturated Fat4g
Cholesterol75mg
Sodium790mg
Total Carbohydrate16g
Dietary Fiber5g
Sugars4g
Protein29g