Description
A quick and delicious stir-fry featuring thinly sliced beef and crisp cabbage, all coated in a savory soy glaze.
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 into thin strips, and toss with soy sauce and cornstarch; let sit for 5 minutes.
- Make the sauce: Whisk together remaining soy sauce, rice vinegar, honey, sesame oil, water, and cornstarch slurry; set aside.
- Preheat the pan and sear the beef: Heat skillet, add oil, and sear beef in batches for 60–90 seconds per side; transfer to a plate.
- Cook the cabbage and aromatics: Sauté garlic and ginger, then add cabbage and salt; cook until wilted but bright, about 3–4 minutes.
- Combine and finish: Return beef to pan, pour sauce over, and toss until thickened; garnish with spring onions and serve immediately.
Notes
For a gluten-free version, substitute tamari for soy sauce. For spicy variation, add chili garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 generous cup
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg