Post by Loupy on Aug 18, 2016 23:49:45 GMT -7
Korean Beef and Cabbage Stir Fry
From: Kristen McCaffrey @ www.slenderkitchen.com/
Whenever I need dinner in a rush, I immediately think about stir-fries. Not only do they cook up quick, it's a great way to squeeze in lots of extra vegetables. Lately I have been loving Korean flavors which normally involve combine savory, sweet, and spicy elements. With that in mind, I made a marinade/stir-fry sauce for this dish using soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, and a touch of Sriracha. The sirloin steak marinates in this mixture first and then the marinade becomes your sauce and helps the cabbage cook more quickly.
The only important thing to remember is that when cooking a stir-fry you want really high heat and you don't want the steak to boil in the liquid. So make sure to really drain off the excess marinade from the steak and don't be afraid to drain of extra liquid while cooking the steak. This will ensure the steak gets nicely browned on the outside and stays tender.
Prep Time: 1 hour
Cook Time: 15 min
Total Time: 1 hour, 15 min
Makes: 5 servings
Ingredients:
1/4 cup low sodium soy sauce (GF if needed)
1/4 cup rice vinegar
1 tbsp. sesame oil
4 green onions, finely chopped
1.5 tbsp. ginger, minced
1.5 tbsp. brown sugar
2 cloves garlic, minced
2 tsp. Sriracha
1.67 lbs. lean sirloin steak for stir-fries
4 cups cabbage, chopped or shredded
Directions
Combine the soy sauce, rice vinegar, sesame oil, green onions, ginger, brown sugar, garlic, and chili paste.
Marinate the steak in this mixture for at least 1 hour.
When ready to cook, remove the beef and let excess marinate drip off.
Save the marinade.
Heat up a wok or skillet over high heat.
When hot, cook the steak for about 3-4 minutes until cooked through.
Remove the steak and add the cabbage and steak marinade.
Bring to a boil and cook until marinade is mostly evaporated and cabbage is tender.
Add back the steak and serve.
Nutritional Information
Serving size = 1.25 cups
Calories: 268
Total Fat: 8 g
Sat. Fat: 2 g
Cholesterol: 89 mg
Sodium: 556 mg
Total Carbohydrate: 12 g
Dietary Fiber: 2 g
Sugars: 7 g
Protein: 36 g
From: Kristen McCaffrey @ www.slenderkitchen.com/
Whenever I need dinner in a rush, I immediately think about stir-fries. Not only do they cook up quick, it's a great way to squeeze in lots of extra vegetables. Lately I have been loving Korean flavors which normally involve combine savory, sweet, and spicy elements. With that in mind, I made a marinade/stir-fry sauce for this dish using soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, and a touch of Sriracha. The sirloin steak marinates in this mixture first and then the marinade becomes your sauce and helps the cabbage cook more quickly.
The only important thing to remember is that when cooking a stir-fry you want really high heat and you don't want the steak to boil in the liquid. So make sure to really drain off the excess marinade from the steak and don't be afraid to drain of extra liquid while cooking the steak. This will ensure the steak gets nicely browned on the outside and stays tender.
Prep Time: 1 hour
Cook Time: 15 min
Total Time: 1 hour, 15 min
Makes: 5 servings
Ingredients:
1/4 cup low sodium soy sauce (GF if needed)
1/4 cup rice vinegar
1 tbsp. sesame oil
4 green onions, finely chopped
1.5 tbsp. ginger, minced
1.5 tbsp. brown sugar
2 cloves garlic, minced
2 tsp. Sriracha
1.67 lbs. lean sirloin steak for stir-fries
4 cups cabbage, chopped or shredded
Directions
Combine the soy sauce, rice vinegar, sesame oil, green onions, ginger, brown sugar, garlic, and chili paste.
Marinate the steak in this mixture for at least 1 hour.
When ready to cook, remove the beef and let excess marinate drip off.
Save the marinade.
Heat up a wok or skillet over high heat.
When hot, cook the steak for about 3-4 minutes until cooked through.
Remove the steak and add the cabbage and steak marinade.
Bring to a boil and cook until marinade is mostly evaporated and cabbage is tender.
Add back the steak and serve.
Nutritional Information
Serving size = 1.25 cups
Calories: 268
Total Fat: 8 g
Sat. Fat: 2 g
Cholesterol: 89 mg
Sodium: 556 mg
Total Carbohydrate: 12 g
Dietary Fiber: 2 g
Sugars: 7 g
Protein: 36 g
