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Beef and Cabbage Stir-Fry
This dish comes together pretty quickly, especially if you cut and chop in advance. Serve beef over brown rice (I love the Trader Joe's brown rice in the freezer section).
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Course
Main Course
Servings
4
Ingredients
½
cup
unsalted beef stock
2
teaspoons
cornstarch
2
Tablespoons
canola oil, divided
12
oz.
flank steak
cut against the grain into thin strips
3 ½
Tablespoons
soy sauce
divided
1 ½
teaspoons
granulated sugar
divided
4
cups
chopped red cabbage
1
Tablespoon
minced fresh garlic
4
garlic cloves
thinly sliced
1
cup
matchstick-cut carrots
¼
cup
chopped scallions
1
Tablespoon
toasted sesame oil
1
Tablespoon
sherry vinegar
2
8.8oz. pkgs.
precooked microwaveable brown rice
warmed
2
teaspoons
toasted sesame seeds
Instructions
Whisk together stock and cornstarch in a small bowl until smooth.
Heat 1 Tablespoon canola oil in a large cast-iron skillet over medium high.
Add steak; cook, stirring occasionally, until browned, 2-3 minutes.
Add 1 ½ Tablespoons soy sauce and 1 teaspoon sugar.
Cook, stirring often, until meat is charred, 1-2 minutes. Remove steak to a plate.
Add cabbage, ginger, garlic, and remaining 1 Tablespoon canola oil; stirring often, until cabbage begins to wilt, 2-3 minutes.
Add stock mixture, remaining 2 Tablespoons soy sauce, and remaining ½ 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.
Notes
Recipe from Southern Living Magazine.