Kitchen notes · a little help before you start
Beef and Cabbage Stir Fry
Beef and Cabbage Stir Fry brings together soy sauce, sesame oil, and sriracha. Look through the first cooking step and have its ingredients ready before you begin. The quick notes will help you get the small jobs lined up before you start.
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- Asian
- Cooking method
- Stir fry
- Preparation & total time
- Quick dinners
- Budget (estimated)
- Low cost
A few quick notes
1. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
2. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Soy sauce
Look at how this ingredient comes into the method: Mix the listed sauces and sugar in a small bowl.
Sesame oil
Look at how this ingredient comes into the method: Toss in sauce and finish with green onions and sesame seeds if listed.
Sriracha
Look at how this ingredient comes into the method: Shred cabbage and carrot; mince garlic and ginger.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Beef and Cabbage Stir Fry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Toss in sauce and finish with green onions and sesame seeds if listed. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Shred cabbage and carrot; mince garlic and ginger.
Which little step is worth remembering?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
What check should I look for as it cooks?
Keep this part of the method in view: Brown beef in a wide skillet until it reaches 160°F.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: www.budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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