Description
A quick and tasty meal combining tender beef with fresh cabbage, perfect for busy weeknights.
Ingredients
Scale
- 500 g (1.1 lb) flank steak or skirt steak, thinly sliced
- 600 g (about 1 medium head) green cabbage, thinly sliced
- 2 tbsp (30 ml) neutral oil (grapeseed or light olive oil)
- 3 garlic cloves, minced
- 2 tsp (6 g) fresh ginger, grated
- 60 ml (1/4 cup) low-sodium soy sauce
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) honey or brown sugar
- 15 ml (1 tbsp) toasted sesame oil
- 1 tsp (5 g) cornstarch mixed with 30 ml (2 tbsp) cold water
- 2 spring onions, sliced for garnish
- 1 tsp (5 g) kosher salt
- Freshly ground black pepper to taste
Instructions
- Slice and marinate the beef: Pat the beef dry, slice it into thin strips, and toss with soy sauce and cornstarch. Let it sit for 5 minutes.
- Make the sauce: Whisk together the remaining soy sauce, rice vinegar, honey, sesame oil, water, and cornstarch slurry; set aside.
- Preheat the pan and sear the beef: Heat a skillet over medium-high heat, add oil, and sear the beef in batches for 60–90 seconds per side. Transfer the beef to a plate.
- Cook the cabbage and aromatics: Sauté garlic and ginger in the skillet, then add the cabbage and salt. Cook until wilted but still bright, about 3–4 minutes.
- Combine and finish: Return the beef to the skillet, pour the sauce over, and toss until thickened. Garnish with spring onions and serve immediately.
Notes
Cut the beef against the grain for tenderness. Don’t overcrowd the skillet when searing the beef. Feel free to experiment with different sauces or spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg