How To Make Sesame Beef and Cabbage Stir Fry
Delicious cabbage stir fry packed with filling sesame beef and tossed in a sesame ginger sauce makes for a hearty meal! Whip this up in just 30 minutes.
- 1lbflank steak,thinly sliced, cut into bite-sized pieces
- sea salt and freshly-cracked black pepper
- 2tbspavocado oil,divided
- 1large white onion,peeled, thinly sliced
- 1small green cabbage,roughly chopped into bite-sized pieces
- 4garlic cloves,peeled, thinly sliced
For Optional Toppings:
- green onions,thinly-sliced
- sesame seeds,toasted
For Sesame Ginger Sauce:
- ½cupsoy sauce,low-sodium
- 2tbspmaple syrup,or desired sweetener
- 2tbsprice vinegar
- 2tspchili garlic sauce,or to taste
- 1tspground ginger
- ½tspsesame oil,toasted
Whisk all the sauce ingredients together in a small bowl or shake them together in a mason jar until combined. Set aside.
Season the steak with salt and pepper. Heat 1 tablespoon of oil in a wok or large sauté pan over high heat.
Add the steak and sauté for about 4 to 5 minutes, tossing occasionally, until cooked through. Transfer the steak to a clean plate and set aside.
Add the remaining 1 tablespoon of oil to the pan, along with the onion. Sauté for 4 minutes, stirring occasionally.
Add the green cabbage, garlic, and carrots, and stir to combine. Continue cooking for about 2 to 4 more minutes, or until the cabbage has wilted to the desired level of crispness.
Add the cooked steak and sauce to the vegetables, and toss to combine for about 30 seconds, or until the sauce thickens up. Taste and season with additional salt and pepper, if needed.
Remove from heat and serve immediately, garnished with desired toppings. Enjoy!
Transfer to sealed containers and refrigerate for up to 4 days.
- Calories: 345.54kcal
- Fat: 17.28g
- Saturated Fat: 4.86g
- Monounsaturated Fat: 9.04g
- Polyunsaturated Fat: 1.69g
- Carbohydrates: 19.32g
- Fiber: 1.72g
- Sugar: 8.88g
- Protein: 27.63g
- Cholesterol: 77.11mg
- Sodium: 1831.53mg
- Calcium: 77.39mg
- Potassium: 682.52mg
- Iron: 2.57mg
- Vitamin A: 169.93µg
- Vitamin C: 6.38mg
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