Categories: Asian
Ingredients
- 1/2 cup beef stock
- 2 tsp cornstarch
- 2 tbsp. canola oil, divided
- 12 oz. flank steak, cut against the grain into thin strips
- 3 1/2 tbsp. soy sauce, divided
- 1 1/2 tsp granulated sugar, divided
- 4 cups chopped red cabbage
- 1 tbsp. minced fresh ginger
- 4 garlic cloves, thinly sliced
- 1 cup matchstick-cut carrots
- 1/4 cup chopped scallions
- 1 tbsp. toasted sesame oil
- 1 tbsp. sherry vinegar
- 2 packages precooked microwavable brown rice, warmed
- 2 tsp toasted sesame seeds
Directions
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Whisk together stock and cornstarch in a small bowl until smooth.
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Heat 1 tbsp. 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 tbsp. soy sauce and 1 tsp sugar. Cook, stirring often, until meat is charred, 1 to 2 minutes. Remove steak to a plate. Add cabbage, ginger, garlic, and remaining 1 tbsp. canola oil; cook, stirring often, until cabbage begins to wilt, 2 to 3 minutes. Add stock mixture, remaining 2 tbsp. soy sauce and remaining 1/2 tsp 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.