Tap to tick off as you cook

• 425 g napa cabbage
• 200 g beef (tri-tip roast or similar)
• 0.375 tsp sugar
• 0.5 tsp salt
• 3 tsp soy sauce
• 0.5 tsp oyster sauce
• 0.75 tsp dark soy sauce
• 0.5 cup water
• 0.5 tsp baking soda
• 5 tsp cornstarch
• 2 tsp cooking oil
• 0.5 tsp sesame oil
• 3 slices ginger
• 3 cloves garlic
• 2 stalks green onion
• 1 tsp rice wine
• 0.25 tsp black pepper
• 0.33 cup water (for cornstarch mixture)

Instructions

1. 1

   Prepare the ingredients: slice ginger, mince garlic, and cut green onions into 2-inch sections, separating the white stem parts from the green leafy parts.

2. 2

   Separate the napa cabbage into leafy parts and stem parts. Cut the stems at an angle.

3. 3

   Slice the beef across the grain. Marinate with soy sauce, oyster sauce, dark soy sauce, a little water, a touch of sugar, baking soda, and cornstarch. Mix in oil and sesame oil.

4. 4

   Prepare the cornstarch mixture by combining cornstarch and cold water.

5. 5

   Heat oil in a pan, add a pinch of sugar and salt, then stir-fry the cabbage stems for 1 minute before adding the leafy parts for another 40 seconds. Remove and set aside.

6. 6

   Add more oil to the pan and sizzle the ginger. Add the beef and pan-fry until golden brown on one side.

7. 7

   Add the white green onion parts and sizzle, then flip the beef and add the minced garlic.

8. 8

   Add rice wine and stir-fry until the beef is 70% cooked, then season with additional soy sauce and dark soy sauce.

9. 9

   Pour in the cornstarch and water mixture, stirring until it thickens into a sauce.

10. 10

    Add the cooked cabbage back to the pan, along with the green onion leafy parts and black pepper. Toss to combine and serve.