If you’re craving a dinner that balances savory, nutty, and fresh flavors, look no further than Sesame Beef and Cabbage Stir-Fry. This dish is my absolute favorite when I want something filling yet bright, with tender slices of beef, vibrant veggies, and a sauce that’s perfectly glossy and rich. It comes together with very little fuss—just quick chopping, a hot pan, and you’re rewarded with a fragrant, colorful meal that tastes better than takeout. Plus, the magic of sesame oil and a shower of toasted seeds gives everything a little extra sparkle. Let’s dive in and make your weeknight dinner a little more special!
Ingredients You’ll Need
It’s incredible how just a handful of simple, everyday ingredients create big, bold flavor in this Sesame Beef and Cabbage Stir-Fry. Each element serves a delicious purpose here—bringing crunch, umami, a touch of sweetness, or that signature sesame warmth to the final dish.
- Sesame oil: Gives the whole dish its signature, toasty nuttiness; a little goes a long way.
- Vegetable oil: Prevents sticking and helps the flavors develop over high heat without burning.
- Flank steak (1 lb, thinly sliced): Choose cuts sliced against the grain for melt-in-your-mouth tenderness.
- Soy sauce: Adds salt, umami, and deepens the savory notes throughout the stir-fry.
- Oyster sauce: Contributes a touch of sweetness and rich, complex flavor that balances the beef.
- Rice vinegar: Brightens up the dish, cutting through the richness of the meat and sauces.
- Hoisin sauce: Lends a slightly sweet, aromatic depth and helps the sauce become silky.
- Cornstarch: Helps tenderize the beef and thickens the stir-fry sauce for a glossy coating.
- Onion (thinly sliced): Adds underlying sweetness and texture to every bite.
- Garlic (minced): Brings a punch of aromatics and infuses the oil with irresistible flavor.
- Fresh ginger (grated): Adds a zippy warmth that ties together all the seasonings.
- Green cabbage (shredded, about 4 cups): Offers crunch, color, and absorbs the savory sauce beautifully.
- Carrot (julienned): Gives subtle sweetness and makes the stir-fry pop with color.
- Green onions (sliced): Provide a fresh, crisp garnish that wakes up every bite.
- Toasted sesame seeds: Sprinkled on top for nutty crunch and lovely presentation.
- Cooked rice or noodles: The perfect base for soaking up all the saucy goodness—choose your favorite!
How to Make Sesame Beef and Cabbage Stir-Fry
Step 1: Marinate the Beef
Start by placing your thinly sliced flank steak in a bowl and adding the soy sauce, oyster sauce, rice vinegar, hoisin sauce, and cornstarch. Give everything a good toss, so the beef is well-coated and ready to soak up all those delicious flavors. While you prep the veggies, the marinade will infuse the meat and ensure it gets juicy and tender in the pan.
Step 2: Heat the Oils & Sear the Beef
Grab your largest skillet or wok and heat the sesame oil and vegetable oil over medium-high heat. Once the oil shimmers, add your marinated beef in batches if needed, so it sears rather than steams. Stir-fry for 2 to 3 minutes just until the edges brown and the aroma fills your kitchen. Transfer the beef to a plate and keep it nearby; it’ll return soon!
Step 3: Sauté Aromatics
In that same pan (no need to clean it; the leftover bits are flavor gold), add the sliced onion, minced garlic, and grated ginger. Stir-fry these aromatics for about a minute until they’re fragrant and the onion softens slightly—now it’s smelling like a real stir-fry party in here!
Step 4: Stir-Fry the Veggies
Next, toss in the shredded green cabbage and julienned carrot. Keep everything moving with your spatula—this helps the veggies cook quickly and evenly. After about three to five minutes, your veggies should be crisp-tender, with the cabbage just starting to wilt and the carrot still a little snappy.
Step 5: Return Beef & Finish
Now the real magic happens. Slide the beef (and any juices) back into the pan. Give the whole mixture a few hearty tosses, making sure the sauce coats every piece of meat and every bit of vegetable. Let everything cook together for another minute or two, just until heated through and glistening. Top everything with the sliced green onions and a generous sprinkle of toasted sesame seeds. That’s it—Sesame Beef and Cabbage Stir-Fry at its tastiest!
How to Serve Sesame Beef and Cabbage Stir-Fry
Garnishes
For maximum flavor and a splash of style, finish the Sesame Beef and Cabbage Stir-Fry with extra sliced green onions and a shower of toasted sesame seeds. If you love a little spice, a drizzle of chili garlic sauce or a pinch of crushed red pepper flakes goes a long way. A little squeeze of fresh lime can brighten the dish just before digging in.
Side Dishes
This stir-fry loves company! Serve it over steamy jasmine rice, brown rice, or tender noodles—the sauce mingles with any grain just beautifully. For extra veggies, a simple cucumber salad or steamed edamame makes for a cooling, crunchy contrast to the hot, saucy main event.
Creative Ways to Present
If you want to impress, try serving Sesame Beef and Cabbage Stir-Fry in big communal bowls with chopsticks or atop a bed of greens for a lighter rice-free twist. Scoop leftovers into lettuce cups for a fun and interactive appetizer, or even stuff it into wraps for a fusion-style lunch on the go.
Make Ahead and Storage
Storing Leftovers
If you have any Sesame Beef and Cabbage Stir-Fry left, let it cool before transferring to an airtight container. Store it in the fridge for up to three days—the flavors only get better as they mingle together overnight! Just be sure to keep the rice or noodles separate if you want to preserve their texture.
Freezing
Yes, you can freeze Sesame Beef and Cabbage Stir-Fry! Place cooled stir-fry in a freezer-safe container or bag and freeze for up to two months. Thaw overnight in the fridge before reheating. Just note that the cabbage may soften a bit, but the flavor will stay fantastic.
Reheating
For best results, reheat leftovers in a skillet over medium heat, adding a splash of water or broth to loosen up the sauce if needed. The microwave works too, but reheating on the stove brings back that just-cooked taste and keeps the veggies from turning mushy.
FAQs
Can I use a different cut of beef for this stir-fry?
Absolutely! While flank steak is classic for Sesame Beef and Cabbage Stir-Fry, you can substitute sirloin, skirt steak, or even ground beef if that’s what you have on hand. Just cut the steak thinly against the grain for the most tender pieces.
Is this recipe gluten-free?
If you need a gluten-free version, swap the soy sauce, oyster sauce, and hoisin sauce for certified gluten-free alternatives. Always double-check your labels to ensure there are no hidden sources of gluten!
Can I make this dish vegetarian?
Definitely! Replace the beef with tofu or tempeh, and use vegetarian oyster sauce. The vibrant flavors of Sesame Beef and Cabbage Stir-Fry work beautifully with a plant-based protein.
How do I make this stir-fry spicier?
Add some chili garlic sauce, sriracha, or a shower of crushed red pepper flakes into the marinade or as a garnish. Adjust the heat to your liking—there’s room to play!
What other vegetables can I add?
Sesame Beef and Cabbage Stir-Fry is versatile—try tossing in sliced bell peppers, snap peas, mushrooms, or even some baby spinach for a fresh twist. It’s a great way to use up what’s on hand.
Final Thoughts
Give yourself the treat of bold flavors and quick comfort with this Sesame Beef and Cabbage Stir-Fry. It’s the type Main Course. Once you try it, I’d bet it becomes a staple in your kitchen too!
Print
Sesame Beef and Cabbage Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make Sesame Beef and Cabbage Stir-Fry recipe that combines savory flank steak with crisp vegetables in a flavorful Asian-inspired sauce. Perfect for a quick weeknight dinner!
Ingredients
Marinated Beef:
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 lb flank steak thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
Stir-Fry:
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 4 cups shredded green cabbage
- 1 carrot julienned
- 2 green onions sliced
- 1 tablespoon toasted sesame seeds
- cooked rice or noodles for serving
Instructions
- Marinate Beef: Toss beef with soy sauce, oyster sauce, rice vinegar, hoisin sauce, and cornstarch. Set aside.
- Stir-Fry: Heat oils in a skillet, brown beef, then set aside. Stir-fry onion, garlic, and ginger. Add cabbage and carrot, cook until tender. Return beef, toss with vegetables. Cook until heated through.
- Finish: Top with green onions and sesame seeds. Serve over rice or noodles.
Notes
- To make it spicier, add chili garlic sauce or red pepper flakes.
- Substitute ground beef for flank steak if desired.
- Try with napa cabbage or red cabbage for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
