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For Stir-fry:

1 lb flank steak

1 red bell pepper

1 medium red onion

3 garlic cloves

3 tbsp soy sauce

2 tbsp honey or maple syrup

1 tbsp fish sauce

1 tbsp minced ginger

chopped cilantro for garnish

Olive oil

For Charred Cabbage:

1/2 head of medium cabbage

3 tbsp soy sauce

2 tbsp honey

1 tbsp rice vinegar

1 tbsp sesame oil

1 garlic clove

1 tsp minced ginger



  1. Preheat oven to 400°F.

  2. Slice the cabbage into thick steaks, about 1 inch (2.5 cm) thick, keeping the core intact to hold the steaks together. Thinly slice the flank steak against the grain. Slice the onion and julienne the red bell pepper. Mince the garlic and ginger.

  3. Place sliced flank steak into a bowl. Add 3 minced garlic cloves, soy sauce, honey or maple syrup, fish sauce and minced ginger. Mix well until coated in sauce all around. Add sliced onion and give it another toss. Cover and set aside to marinade.

  4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger until well combined.

  5. Place the cabbage steaks on the baking sheet and brush both sides generously with the honey soy glaze. Roast the cabbage steaks for 20-25 minutes, or until they are tender and caramelized around the edges. Flip the steaks halfway through cooking.

  6. While the cabbage roasts, heat a splash of olive oil in a skillet. When hot, add the marinated steak and sear quickly, about 1 min on each side (do not overcrowd the pan, work in batches if needed). Remove the meat from the skillet (do not worry if it's on a rare side). Add onions and red bell peppers, reserving any remains of the marinade. Saute, stirring often, about 3-4 min until vegetables are crisp-tender. Return the meat to the skillet, pour in the remaining marinade and cook for an additional minute, stirring everything together to coat the steak and vegetables evenly.

  7. Serve the stir fry hot, with the glazed charred cabbage on the side. Garnish with fresh chopped cilantro and enjoy!

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