Lately cabbage has been one of my favorite veggies because it’s low carb and high fiber. I enjoy adding it to soups, roasting it with olive oil and spices or sautéing it in dishes like this stir-fry.
If you don’t want to use beef, you can easily swap out the protein with diced chicken breast or super-firm cubed tofu.
1. Combine sauce ingredients in a small bowl. Set aside.
2. Season steak with salt and pepper. Heat 1 teaspoon olive oil in a wok or large skillet over high heat. Add steak and cook until until browned. Transfer to a plate.
3. Add the remaining teaspoon of olive oil to the pan and add the onion. Cook until browned, about 3 minutes. Add cabbage and carrots and cook until softened, about 3 minutes longer.
4. Add cooked steak and sauce to the pan and stir until the sauce thickens, about 1 minute. Serve.
Sirloin Steak and Cabbage Stir-Fry
Serves 4
All you need:
Sauce
1/2 cup coconut aminos (or reduced-sodium tamari)
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons cornstarch
2 teaspoons honey
2 teaspoons sriracha
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 1/2 pounds sirloin steak, diced
Salt and freshly ground black pepper
2 teaspoons olive oil, divided
1 yellow onion, diced
1 small green cabbage, cored and diced
2 carrots, peeled and diced
All you do:
1. Combine sauce ingredients in a small bowl. Set aside.
2. Season steak with salt and pepper. Heat 1 teaspoon olive oil in a wok or large skillet over high heat. Add steak and cook until until browned. Transfer to a plate.
3. Add the remaining teaspoon of olive oil to the pan and add the onion. Cook until browned, about 3 minutes. Add cabbage and carrots and cook until softened, about 3 minutes longer.
4. Add cooked steak and sauce to the pan and stir until the sauce thickens, about 1 minute. Serve.