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
Make the marinade: combine the soy sauce, orange juice, honey,1 tablespoon canola oil, brown rice vinegar and garlic powder in a bowl.
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.
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.
Add the carrots and cabbage, stir-fry for about 3 minutes until the vegetables begin to soften.
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.
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.