Szechuan Beef and Cabbage Stir-Fry with Ginger Scallion Rice

This Szechuan beef and cabbage stir-fry brings bold, savory heat to your dinner table in under 30 minutes. Tender strips of bavette steak are coated in cornstarch for a beautiful sear, then tossed with crisp bell pepper and cabbage in a glossy Szechuan sauce. The result is a perfectly balanced dish-spicy, sweet and full of texture.

Served over fragrant garlic-ginger scallion rice and finished with crunchy wonton strips, this stir-fry is a complete meal that’s both satisfying and impressive. It’s a fantastic way to enjoy restaurant-quality flavors at home with simple, fresh ingredients.

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Ingredients

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Conehead CabbageView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve, core and dice bell pepper into ½-inch pieces. Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Remove and discard any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Cut cabbage into ½-inch cubes.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring frequently, until bell pepper begins to brown at edges, 2-4 minutes. Add another drizzle of oil and cabbage; cook, stirring occasionally, until cabbage begins to brown and become crisp-tender, 2-4 minutes. Cabbage should still have a bit of crunch. Turn off heat; transfer veggies to a plate.
4. In a medium bowl, combine Szechuan paste, sweet soy glaze, half the garlic-ginger scallion paste, half the vinegar, ¼ cup water and ½ tablespoon sugar (all the vinegar, ⅓ cup water and 1 tablespoon sugar for 4 servings). If you prefer less spice, use half the Szechuan paste.
5. Pat steak dry with paper towels and thinly slice against the grain. For smaller bites, cut strips into bite-size pieces. In a second medium bowl, toss steak with cornstarch, salt and pepper until well coated. Heat a drizzle of oil in the pan used for veggies over medium-high heat. Add coated steak and cook until browned and cooked through, 2 minutes per side.
6. Add veggies and sauce to pan with steak; cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. Remove pan from heat. Taste and season with salt and pepper. If sauce seems too thick, stir in a splash of water.
7. Fluff rice with a fork; stir in remaining garlic-ginger scallion paste. Divide rice between bowls and top with stir-fry. Garnish with scallion greens and wonton strips and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, flank steak or sirloin work well. Just slice thinly against the grain for tenderness.

Is this dish very spicy?

The Szechuan paste adds moderate heat. You can reduce the amount for a milder version.

Can I make this stir-fry ahead?

It’s best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan.