You don't need an endless supply of ingredients to create a flavor-packed stir-fry. Here, flank steak and fresh Napa cabbage come together without fuss, thanks to a Chinese sauce that requires little work.

　　

Ingredients

1 tablespoon soy sauce

　　1 tablespoon rice vinegar (not seasoned)

　　2 teaspoons oyster sauce

　　1 tablespoon cornstarch

　　1 pound flank steak

　　3 tablespoons vegetable oil, divided

　　3 garlic cloves, smashed

　　1 (1-inch) piece peeled ginger, cut into 1/4-inch-thick slices

　　1 pound Napa cabbage, leaves and stems separated if desired, then cut into 1 1/2-inch pieces

　　Equipment: a well-seasoned 14-inch flat-bottomed wok

　　Garnish: chopped scallion

　　

Step 1

Stir together soy sauce, vinegar, oyster sauce, and cornstarch.

　　

Step 2

Pat steak dry, then halve lengthwise and cut crosswise into 1/4-inch-thick slices. Toss with 1/2 teaspoon salt and 1 teaspoon pepper.

　　

Step 3

Heat wok over high heat until a drop of water evaporates immediately. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok. Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.

　　

Step 4

Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season with salt.

　　

Nutrition Per Serving

Per serving: 287 calories

　　16 g fat (3 g saturated)

　　37 mg cholesterol

　　403 mg sodium

　　37 g carbohydrates

　　2 g fiber

　　26 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/613965/2?mbid=HDEPI) ›