Beef & Cabbage Stir-Fry

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

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 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

Directions

  1. Whisk together stock and cornstarch in a small bowl until smooth.
  2. 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! 
Adapted from: cookinglight.com

 

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