Description
A delicious and quick stir-fry featuring tender beef and crunchy 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 it with soy sauce and cornstarch. Let it sit for about 5 minutes.
- Prepare the sauce by whisking together the remaining soy sauce, rice vinegar, honey, sesame oil, and cornstarch slurry. Set aside.
- Preheat your skillet and add neutral oil. Sear the marinated beef in batches for about 60–90 seconds on each side, then transfer to a plate.
- Sauté minced garlic and grated ginger in the skillet before adding the cabbage and salt. Cook until wilted but still bright, about 3–4 minutes.
- Return the beef to the skillet, pour the sauce over it, and toss until the sauce thickens. Garnish with sliced spring onions and serve warm.
Notes
For a spicier dish, consider adding chili flakes or fresh chili peppers. Use high heat to sear the beef quickly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg