Course
Dinner
Servings
2
Tips & Tricks:
- 🔪 Skip steps with knife if you completed Prep Day!
- 🌶 This one can get spicy with all that ground black pepper, but so delish! To calm down the spice, use half the amount of ground pepper or even just a tsp.
Ingredients:
- 1 tablespoon coarsely ground black pepper
- 1 tsp garlic powder
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- salt
- ¾ pound skirt or flank steak, thinly sliced
- 3 tablespoons of canola oil
- 2 tablespoons soy sauce or tamari
- ½ head small green cabbage, thinly sliced
- 1 tablespoon sherry or white vinegar
- 1 tablespoon sesame seeds
- 2 green onion sprigs
- 1/2 cup rice, jasmine/basmati/or sushi rice
Directions:
- 🔪 Cook Rice (can be done up to 5 days ahead - see reheat instructions below).
- Cook rice according to package instructions. Serve immediately, or cool and refrigerate to enjoy within 5 days.
- 🔪 Veg Prep (can be done up to 3 days before)
- Thinly slice cabbage (core removed) - example.
- Thinly slice scallions
- Slice and Season Steak
- Thinly slice steak against the grain and set aside. Check out this article to see how.
- Add pepper, garlic powder, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.
- Cook Steak and Cabbage
- Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.
- Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and a splash or two of soy sauce to coat.
- Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute.
- Serve
- Serve steak and cabbage over warm rice and top with sesame seeds and scallions.
Reheat Options
- If you made the rice ahead, fluff up rice in a microwave safe bowl and add a splash of water. Cover with a damp paper towel and microwave for 1.5-2.5 minutes. Strain out any remaining water before serving.