Steak and Cabbage Stir-Fry #SundaySupper

Last Updated on February 16, 2020

This Steak and Cabbage Stir-Fry recipe post is sponsored by the Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

We are big beef fans in our house, and are always looking for tasty and healthy new ways to enjoy beef. So the three of us were all very happy to dig into this Steak and Cabbage Stir-Fry recipe! Another great recipe to add to our list of favorite healthy beef recipes to enjoy on a regular basis.

Through this Sunday Supper event, I learned about the “Interactive Butcher Counter” section of the  site that is a great resource for picking out lean cuts of beef.

I had the Steak and Cabbage Stir-Fry in mind, but wasn’t sure which cut I wanted to use. I saw the green “Lean” icon next to the flank steak cut, and I thought I’d give that a try for the recipe.

The flank steak turned out to be great for the Steak and Cabbage Stir-Fry. I set our nice big flank steak out on a cutting board, and cut thin vertical slices. Those pieces were a bit long for the stir-fry, so I cut those in half.

Lean cuts can often benefit from a marinade or rub to enhance the flavor and tenderness. Given the stir-fry approach I was going for, I let the flank steak marinate for about 20 minutes in an Asian style marinade. Definitely made for flavorful beef!

Beef of course is packed with high-quality protein. The modest serving of lean beef in this Steak and Cabbage Stir-Fry recipe delivers great nutrition.

The dish is rounded out by healthy cabbage, which provides many nutritional benefits that complement what you get from the beef. I served the Steak and Cabbage Stir-Fry over brown rice—we opt for whole grains as much possible here!

Lean protein from beef stir-fried with a healthy vegetable over a whole grain, that’s a recipe for good nutrition. With the simple marinade enhancing the natural flavor of the flank steak, you’ve got the makings of a tasty new favorite!

One quick cooking tip before getting into the recipe details: you definitely don’t want to overcook lean beef! In the this recipe, we quickly stir-fry the beef, then give it a couple minutes to simmer covered with the sauce to finish cooking. Yum!

Wine Pairing for Steak and Cabbage Stir-Fry

A fruit forward Zinfandel is the perfect choice for the sweetness in the dish. This was a good excuse to dip into the gifts of Christmas wine we’d received. We had the 2009 La Storia Zinfandel from Trentadue, hailing from Sonoma’s Alexander Valley. The wine had nice fruitiness but enough heft as well to stand up to the steak. A happy pairing! Pair the Stir Fried Steak and Cabbage with the Zinfandel of your choice if you can’t find the La Storia.

Steak and Cabbage Stir-Fry

★★★★★

5 from 6 reviews

Lean flank steak with a flavorful Asian marinade gets quickly stir-fried with cabbage and onions and served over brown rice for a healthy and tasty meal.

• Author: Cooking Chat
• Prep Time: 10 mins
• Cook Time: 12 mins
• Total Time: 22 mins
• Yield: 5 servings 1x
• Category: Main
• Method: stir-fry
• Cuisine: Asian

Scale 1x2x3x

Ingredients

• 1 flank steak, about 20 ozs, thinly sliced for stir-frying
• ⅓ cup soy sauce
• 1 tbsp orange juice
• 1 tbsp honey
• 3 tbsp canola oil, divided
• 1 tsp brown rice vinegar
• 1 tsp garlic powder
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 4 cups cabbage, chopped
• cooked brown rice for serving

Instructions

1. Make the marinade: combine the soy sauce, orange juice, honey,1 tablespoon canola oil, brown rice vinegar and garlic powder in a bowl.
2. Add the sliced skirt steak to the marinade bowl, and stir until the steak is well-coated. Set aside to marinate for 20 to 30 minutes. You can get the vegetables chopped as the steak marinates.
3. After the steak has marinated for at least 20 minutes, heat one tablespoon canola oil in a wok or large skillet on high heat. When hot, add the onions, stir-fry for a minute or two.
4. Add the carrots and cabbage, stir-fry for about 3 minutes until the vegetables begin to soften.
5. Remove the veggies from the pan and set-aside in a large bowl. Return the wok to the stove on high heat with the remaining tablespoon of oil. Add the steak, and stir fry for a few minutes until the outside of the steak has gotten brown.
6. When the steak has been browned, stir the veggies back into the pan, combining with the steak. Stir fry them all together for another minute or two. Then lower the heat to medium, cover the pan and simmer for about 3 minutes. Check to see the steak is cooked (medium rare recommended), then serve the stir-fry over brown rice.

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To get more recipes and information about healthy and flavorful beef, be sure to check out and follow these web resources:

Website: http://www.beefitswhatsfordinner.com/

Facebook: http://www.facebook.com/BeefItsWhatsForDinner

Twitter: https://twitter.com/Beef

Pinterest: https://www.pinterest.com/beeffordinner/ and the Healthy Meals with Beef Pinterest Board.

Beef Recipes to Live A Flavorful Life in 2016

• Beef Bulgogi from That Skinny Chick Can Bake
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• Bistro Steak Salad from Casa de Crews
• Cheesesteak Sandwich from Grumpy’s Honeybunch
• Easy Cuban-Style Beef Picadillo from Renee’s Kitchen Adventures
• Flavorful Asian Style Beef Curry Stir-Fry from A Kitchen Hoor’s Adventures
• Hungarian Goulash {Slow Cooker} from Curious Cuisiniere
• Korean Beef Soondubu Jigae (Beef and Soft Tofu Stew) from kimchi MOM
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• Slow Cooker Classic American Chili from Meal Planning Magic
• Slow Cooker Porcupine Meatballs Over Whipped Cauliflower from Bobbi’s Kozy Kitchen
• Steak and Cabbage Stir-Fry from Cooking Chat (you are here!)
• Sweet & Spicy Asian Beef Tacos from Peanut Butter and Peppers
• Thai Beef with Vegetable Ribbons from Hezzi-D’s Books and Cooks

• Plus: Delicious Lean Beef Recipes for #SundaySupper from Sunday Supper Movement

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