Easy Garlic Cabbage Beef Bowl

Garlic Cabbage Beef Stir Fry

1. Prep Everything First

• Beef (chuck roll):

  • Either purchase pre-sliced (I get it at Costco) or slice very thin against the grain.

  • If it’s hard to slice, put it in the freezer for 20–30 minutes first.

• Cabbage:

  • Thinly slice (about 4–5 cups worth).

• Enoki Mushrooms (optional):

  • Cut off the end

• Ginger:

  • Cut off 2 inch

  • Chop into 3 coins

  • Peel skin

• Garlic:

  • Mince 3–5 cloves.

2. Cook the Beef First

1. Heat a large pan or wok over high heat.

2. Add a little tallow.

3. Add beef in a single layer.

4. Let it sear 1–2 minutes without moving.

5. Flip and cook another 1–2 minutes.

6. Remove beef from pan (don’t overcook — chuck gets tough if overdone).

3. Stir Fry the Veggies

1. Drain meat juice from pan. In the same pan, add a bit more tallow if needed.

2. Add garlic & ginger → stir ~30 seconds (don’t burn).

3. Add cabbage → cook ~5-10 minutes→ toss well.

Cook time:

5 minutes = cabbage softens but still has slight crunch.
5+ minutes = cabbage gets even softer (that’s how we like it)

4. Sauce It

Then add:

• 2 tbsp coconut aminos

• Small splash fish sauce (optional but adds depth)

• TINY pinch white pepper

• 3 tsp Sea Salt

Toss everything together for 1–2 minutes.

Add back the beef on top of the pile of veggies. Let it sit undisturbed for 3 min before final toss so cabbage slightly browns.

Taste and adjust.

Plate with Saffron Rice

Savory, slightly sweet from coconut aminos, garlicky, with rich beef flavor. Reminds me of an elevated yoshinoya bowl - healthified and so substantial.