Sesame Beef and Cabbage Stir-Fry
- Yield 4
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Sesame Beef and Cabbage Stir-Fry is a beef recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 batch Sesame Ginger Sauce (see below)
- 1 pound flank steak, thinly sliced and cut into bite-sized pieces
- sea salt and freshly-cracked black pepper
- 2 tablespoons avocado oil, divided
- 1 large white onion, peeled and thinly sliced
- 1 small green cabbage, roughly chopped into bite-sized pieces
- 4 cloves garlic, peeled and thinly sliced
- 2/3 cup shredded carrots
- optional toppings: thinly-sliced green onions, toasted sesame seeds
- 1/2 cup low-sodium soy sauce
- 1/3 cup water
- 2 tablespoons cornstarch
- 2 tablespoons maple syrup (or your desired sweetener)
- 2 tablespoons rice vinegar
- 1-2 teaspoons chili garlic sauce (or more/less to taste)
- 1 teaspoon ground ginger
- 1/2 teaspoon toasted sesame oil
Method
Beat all sauce ingredients together in a small bowl (or shake them together in a mason jar) until combined. Keep nearby.
Salt the steak with salt and pepper. Warm 1 tablespoon oil in a wok or large sauté pan over a hot burner. Tip in the steak and sauté for 4-5 minutes, tossing occasionally, until cooked through. Move steak to a clean plate and keep nearby.
Tip in the remaining 1 tablespoon oil to the pan, along with the onion. Sauté for 4 minutes, stirring occasionally. Tip in green cabbage, garlic and carrots, and stir to combine. Continue cooking for 2-4 more minutes, or until the cabbage has wilted to your desired level of crispness.
Tip in the cooked steak and sauce to the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up. Taste and season with additional salt and pepper if needed.
Lift from heat and serve while it is hot, garnished with your desired toppings. Or move to sealed containers and refrigerate for up to 4 days.
