This crunchy and filling skillet meal delivers big flavor with a nutritional punch: Flank steak contains blood-enriching iron, and cabbage has a whopping dose of vitamin C. Microwavable brown rice makes a great time-saver.
1/2 cup unsalted beef stock
2 teaspoons cornstarch
2 tablespoons canola oil, divided
12 ounces flank steak, cut against the grain into thin strips
3 1/2 tablespoons lower-sodium soy sauce, divided
1 1/2 teaspoons granulated sugar, divided
4 cups chopped red cabbage
1 tablespoon minced fresh ginger
4 garlic cloves, thinly sliced
1 cup matchstick-cut carrots
1/4 cup chopped scallions
1 tablespoon toasted sesame oil
1 tablespoon sherry vinegar
2 (8.8-oz.) pkg. precooked microwavable brown rice, warmed
2 teaspoons toasted sesame seeds
Added sugars 2g
Calcium 7% DV
Potassium 12% DV
How to Make It
Whisk together stock and cornstarch in a small bowl until smooth.
Heat 1 tablespoon canola oil in a large cast-iron skillet over high. Add steak; cook, stirring occasionally, until browned, 2 to 3 minutes. Add 1 1/2 tablespoons soy sauce and 1 teaspoon sugar. Cook, stirring often, until meat is charred, 1 to 2 minutes. Remove steak to a plate. Add cabbage, ginger, garlic, and remaining 1 tablespoon canola oil; cook, stirring often, until cabbage begins to wilt, 2 to 3 minutes. Add stock mixture, remaining 2 tablespoons soy sauce, and remaining 1/2 teaspoon sugar. Bring to a boil; reduce heat to medium, and simmer until cabbage is crisp-tender, about 2 minutes. Stir in steak, carrots, scallions, sesame oil, and vinegar. Cook 1 minute. Serve over brown rice. Sprinkle with sesame seeds.
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