This ginger-garlic beef and cabbage soup is a light but satisfying way to turn a pound of beef and a head of Napa cabbage into six bowls. Thin sirloin strips cook quickly, and the cabbage softens in a savory broth with ginger, garlic, mushrooms, and carrots. The whole pot is ready in about 40 minutes, making it useful for a weeknight dinner or several lunches.
Keep the cabbage in wide ribbons so it remains visible and pleasantly tender. Brown the beef first for flavor, then add it back near the end so it does not simmer into toughness. The broth is gently seasoned rather than spicy; add heat at the table if your family likes it.
Prep: 15 minutes Cook: 25 minutes Total: 40 minutes Yield: 6 servings
Ingredients
- 1 pound lean beef sirloin, trimmed and sliced across the grain into thin strips
- 1 tablespoon neutral oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, sliced thinly (about 1 cup)
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, finely chopped
- 1 tablespoon freshly grated ginger
- 1 small head Napa cabbage (about 1 1/2 pounds), cored and sliced into 1-inch ribbons
- 6 cups low-sodium beef broth
- 2 tablespoons reduced-sodium soy sauce or gluten-free tamari
- 1 tablespoon rice vinegar
- 1/4 teaspoon black pepper
- 2 teaspoons toasted sesame oil
- Optional for serving: sliced scallions and a squeeze of lime
Directions
- Pat the beef dry. Heat the neutral oil in a large Dutch oven over medium-high heat. Add the beef in two batches and cook, stirring, until browned and no longer raw on the surface, about 2 minutes per batch. Transfer it to a clean plate. Do not return cooked beef to a plate that held raw beef.
- Reduce the heat to medium. Add onion, carrots, and mushrooms to the pot. Cook for 5 minutes, stirring and scraping up the browned bits, until the onion softens. Add garlic and ginger and cook for 1 minute, until fragrant.
- Add the cabbage, broth, soy sauce, vinegar, and pepper. Bring to a full simmer, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the cabbage is tender but still has some texture.
- Return the beef and its juices to the pot. Simmer 2 to 3 minutes, until the beef is cooked through. Check the thickest strips with a food thermometer: beef from a whole cut should reach 145°F and rest 3 minutes before serving. Stir in the sesame oil. Taste the broth and add more vinegar or pepper if needed.
- Divide among six bowls. Scatter with scallions or squeeze with lime, if desired.
Practical tips
Slice against the grain. Short, thin strips are easier to eat in soup and cook quickly. Chilling the beef for 15 minutes can make thin slicing easier, but include that time if you choose to do it.
Brown in batches. Overcrowding steams the beef. The browned bits left in the pot add depth to the broth when the vegetables release moisture.
Choose Napa cabbage for a quick cook. Its leaves soften faster than firm green cabbage. If using green cabbage, slice it thin and allow 5 to 10 extra minutes before returning the beef.
Variations readers often need
For a gluten-free soup, use certified gluten-free tamari instead of soy sauce and verify the broth label. For a spicier bowl, add chili crisp or red pepper flakes at serving. For a more substantial dinner, serve rice or noodles on the side and spoon the soup over them; add them to each bowl rather than the storage pot, where they absorb broth. Bok choy can replace part of the cabbage, but add its tender leaves in the last few minutes.
Common questions
Can I use regular green cabbage? Yes. Cut it into thin shreds and simmer until tender, usually several minutes longer than Napa cabbage.
Can I use ground beef? It changes the texture and timing. If you prefer it, brown 1 pound of ground beef thoroughly and use a thermometer to confirm 160°F before adding the broth. Drain excess fat if needed, then simmer the cabbage as directed.
Will the cabbage turn mushy when reheated? It softens further. If you plan to refrigerate most of the pot, stop the first cook when the cabbage still has a little bite.
Storage, freezing, and food safety
Move soup into shallow containers and refrigerate within 2 hours. Refrigerate up to 4 days, or freeze up to 2 months for best quality. Thaw frozen soup in the refrigerator. Reheat in a saucepan until bubbling, stirring so the beef heats evenly; leftovers should reach 165°F. The USDA lists 145°F with a 3-minute rest for whole beef cuts, 160°F for ground beef, and 165°F for leftovers. See the FoodSafety.gov temperature chart.
Estimated nutrition
Per serving, estimated: 225 calories, 21 g protein, 12 g carbohydrate, 11 g fat, 3 g fiber, and 640 mg sodium. This is an estimate based on the listed ingredients, excluding optional toppings. Brands and portion sizes change the result.
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