Sizzling Soy-Ginger Beef and Cabbage Stir-Fry

Name: Sizzling Soy-Ginger Beef and Cabbage Stir-Fry
Total time: 25 min
Yield: 2 people
Ingredients: 10.5 oz Striploin Steak; 4 cup White Cabbage; 0.75 cup Japanese Sushi Rice; 3 count Garlic; 0.75 inch Ginger; 2 tbsp Soy Sauce; 1 tbsp Sesame Oil; 1 tsp Brown Sugar; 1 tbsp Olive Oil

Under 30 MinsHigh ProteinStovetopDinner • LunchJapanese • Pan-Asian

Medium

25min

480kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fast, savory stir-fry featuring tender strips of striploin and charred cabbage in a glossy soy-ginger glaze.

This Sizzling Soy-Ginger Beef and Cabbage Stir-Fry is the ultimate solution for a fast, high-protein dinner that makes the most of your white cabbage. By using thinly sliced striploin steak, you get a tender, restaurant-quality texture that pairs beautifully with the crunch of caramelized cabbage. The key to a great beef and cabbage stir-fry is the high-heat sear, which develops a deep umami flavor without overcooking the meat. We use a classic combination of ginger, garlic, and soy sauce to create a glossy glaze that coats every ribbon of cabbage. This white cabbage recipe is not only delicious but also a fantastic way to use up your most perishable produce. Whether you serve it over japanese sushi rice or enjoy it on its own, this Sizzling Soy-Ginger Beef and Cabbage Stir-Fry will become a weeknight staple in your kitchen. Tips for success: make sure your pan is smoking hot before adding the beef to ensure a good crust, and don't crowd the pan so the cabbage chars rather than steams.

Ingredients

300 g Striploin Steak (1 large steak)
400 g White Cabbage (about 4 cups shredded)
150 g Japanese Sushi Rice (about ¾ cup dry)
3 count Garlic
2 cm Ginger
2 tbsp Soy Sauce
1 tbsp Sesame Oil
1 tsp Brown Sugar
1 tbsp Olive Oil

Instructions

1
Rinse the Japanese sushi rice until the water runs clear, then cook according to package instructions.
2
While the rice cooks, take the partially frozen striploin steak and slice it against the grain into very thin ribbons. Place them in a bowl and toss with 1 tablespoon of soy sauce.
3
Shred the white cabbage into thin strips. Mince the garlic and grate the ginger.
4
Heat the olive oil in a large skillet over high heat until shimmering. Add the striploin steak strips in a single layer. Sear for 1-2 minutes until browned and crispy on the edges. Remove the beef from the pan and set aside.
5
In the same pan, add the white cabbage. Sauté over high heat for 4-5 minutes, allowing some edges to char and turn dark brown.
6
Add the garlic and ginger to the cabbage and cook for 1 minute until fragrant.
7
Return the striploin steak to the pan. Stir in the remaining soy sauce, sesame oil, and brown sugar. Toss everything together for 1 minute until the sauce thickens slightly and coats the white cabbage.
8
Serve the stir-fry immediately over the warm Japanese sushi rice.

Chef's Tips

•To slice the steak easily, let it sit on the counter for only 15-20 minutes after taking it out of the freezer; it should be firm but sliceable.
•If you want heat, add a teaspoon of your garlic chili sauce during the final toss.
•Don't wash the pan between the beef and the cabbage—those browned bits (fond) add incredible flavor to the vegetables.