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Meat, Africa and overseas

Beef with napa cabbage and rice

Beef with napa cabbage and rice is a Malagasy everyday dish, stir fried beef with napa cabbage and tomato, served over rice. It takes 35 minutes to make for 4 people, at a very easy level, for about €3.40 per person. The key to success is searing the beef quickly in a very hot pan so it stays tender.

Tonight, a Malagasy everyday dish, stir fried beef with napa cabbage and tomato, quick and full of flavor, served with rice.

Beef with napa cabbage and rice
Total time
35 min
Difficulty
Very easy
Cost per person
€3.40
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring
The kids
They generally like it

Beef with napa cabbage and rice is the stir fry you turn to when you want real flavor without spending your whole evening in the kitchen. The napa cabbage softens gently in its own juices, the tomato adds a touch of tang, and the beef, sliced thin, stays tender and takes on the soy sauce and ginger. Nothing heavy, everything moves fast, and the rice soaks up the juices at the end.

This is a great pick for a weeknight, when time is short but you still want to cook something good. Kids generally like the sweet and savory balance and the tender meat, and adults find in this simple mix a full, honest meal. Mon Chou suggests it as a change from your usual meat dishes.

The ingredients

4 people

Butcher

  • Beef for stir fry (rump steak) 500 g

Fruits and vegetables

  • Napa cabbage 1
  • Tomatoes 3
  • Onion 1
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp

Pantry

  • Long grain riceoften in the pantry 280 g
  • Soy sauceoften in the pantry 2 tbsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Soy

The step by step recipe

  1. Cook the rice in salted water, then drain it. 12 min

    Let it rest covered while you sear the beef.

  2. Slice the beef into thin strips and toss it with half the soy sauce and the pepper.

    A spoonful of cornstarch in the marinade makes the meat even more tender.

  3. Cut the napa cabbage into strips, the tomatoes into wedges, and mince the onion, garlic, and ginger.

    Separate the white stems from the leafy greens of the cabbage, the white part cooks longer.

  4. Sear the beef in very hot oil for 2 minutes, then set it aside. 2 min

    A smoking hot pan is what makes the meat brown properly.

  5. Cook the onion, garlic, and ginger, add the napa cabbage and tomatoes, cook, then return the beef with the rest of the soy sauce and serve over the rice. 8 min

    Add the beef back in at the end so it doesn't toughen.

Our tips to get it right

  • Pick a rumsteck that looks deep red and feels firm, it slices much more easily into thin strips if you stiffen it in the freezer for ten minutes first.
  • Cook the napa cabbage over high heat without a lid, it should stay slightly crisp and not release too much water.
  • Prep all the vegetables before you turn on the heat, the beef and vegetables cook so fast you won't have time to chop between steps.

The variations

  • Swap the beef for thin chicken strips, the cooking time stays the same and the dish turns out milder.
  • For a vegetarian version, replace the beef with firm tofu cubes seared the same way, and use a gluten free soy sauce if needed.
  • For kids in a hurry, roughly chop the beef and vegetables over the rice, it often goes down easier than whole cabbage strips.

What to serve it with

  • A clear broth to start
  • Hot green tea
  • Pickled vegetables on the side

Storage

Keep leftovers in the fridge in a sealed container for 2 to 3 days. This dish freezes well once cooled, without the rice, for up to 2 months. Reheat in a pan with a splash of water so the beef doesn't toughen.

Questions about this dish

Can you use a different cabbage instead of napa cabbage?

Yes, regular Chinese cabbage or even young white cabbage work well. Skip regular green cabbage, it's too firm and would need longer cooking, which would change the texture of the dish.

Can you make this dish ahead of time?

You can slice the beef, marinate it, and cut the vegetables the day before, then keep them separately in the fridge. Cook everything at the last minute so the meat and cabbage stay at their best.

Why slice the beef against the grain?

This shortens the muscle fibers, making the meat easier to chew even after a very quick cook. It's the one move that makes the difference between tender beef and chewy beef.

Is this dish good for kids?

Yes, the flavor is mild, a bit sweet and savory, and the thinly sliced beef is easy to chew. You can cut the cabbage strips a little shorter for younger kids.

How long does it take to make a beef with napa cabbage and rice?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a beef with napa cabbage and rice?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef with napa cabbage and rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy. Always check the labels of the products you buy.

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