If you like Asian flavors, you’re going to love this dish. The depth of flavor layers explode the second they touch your tongue. It’s sweet. It’s savory. It has crunch and a smoothness. It has that umami you’re always looking for.
Mark this one down as one of the best dishes ever. I ate it right from the pan because I couldn’t wait to dish it up. Holy wow!
Beef & Cabbage Stir-Fry
- 1/2 cup unsalted beef stock
- 2 teaspoons cornstarch
- 2 tablespoons canola oil, divided
- 1 pound flank steak, cut against the grain into thin strips
- 3 1/2 tablespoons lower-sodium soy sauce, divided
- 1 1/2 teaspoons granulated sugar, divided
- 4 cups chopped red cabbage
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, thinly sliced
- 1 cup matchstick-cut carrots
- 1/4 cup chopped scallions
- 1 tablespoon toasted sesame oil
- 2 teaspoons toasted sesame seeds or sunflower seeds
- Whisk together stock and cornstarch in a small bowl until smooth.
- Heat 1 tablespoon canola oil in a large cast-iron skillet over high. Add steak; cook, stirring occasionally, until browned, 2 to 3 minutes. Add 1 1/2 tablespoons soy sauce and 1 teaspoon sugar. Cook, stirring often, until meat is charred, 1 to 2 minutes. Remove steak to a plate. Add cabbage, ginger, garlic, and remaining 1 tablespoon canola oil; cook, stirring often, until cabbage begins to wilt, 2 to 3 minutes. Add stock mixture, remaining 2 tablespoons soy sauce, and remaining 1/2 teaspoon sugar. Bring to a boil; reduce heat to medium, and simmer until cabbage is crisp-tender, about 2 minutes. Stir in steak, carrots, scallions, sesame oil, and vinegar. Cook 1 minute. Serve over brown rice. Sprinkle with sesame seeds. Enjoy!