12 oz flank steak, cut against the grain into thin strips
3½ Tbsp low-sodium soy sauce, divided
1½ tsp granulated sugar, divided
4 cups chopped red cabbage
1 Tbsp minced fresh ginger
4 garlic cloves, minced
1 cup matchstick-cut carrots
¼ cup chopped scallions
1 Tbsp toasted sesame oil
1 Tbsp sherry vinegar
2 (8.8 oz) pkg microwavable brown rice, heated
2 tsp toasted sesame seeds
Instructions
Whisk together stock and cornstarch in a small bowl until smooth.
Heat 1 tablespoon olive oil in a large, deep skillet over high heat. Add steak; cook, stirring occasionally, until browned, 2 to 3 minutes. Add 1½ tablespoons soy sauce and 1 teaspoon sugar. Cook, stirring often, until meat is charred, 1 to 2 minutes. Remove steak to a plate.
To the skillet, add cabbage, ginger, garlic, and remaining 1 tablespoon oil; cook, stirring often, until cabbage begins to wilt, 2 to 3 minutes. Add stock mixture, remaining 2 tablespoons soy sauce, and remaining ½ 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. and sprinkled with sesame seeds.
Notes
Recipe from Cooking Light (link no longer available)