Beef Mushroom And Cabbage Stir Fry

This beef mushroom and cabbage stir fry is very delicious and easy to make. I like this recipe because it also re-heats well. The sauce is perfectly seasoned and I prefer to add all of the ingredients to a jar and shake. If you can find them, buy the carrots already chopped up. And when looking for the steak, many stores slice it up already, and sell it as stir fry beef.

Try not to over cook the veggies or the beef, and it will turn out perfect. This is a great way to eat cabbage and get some other veggies in for the day. I like to eat with Jasmine rice, but try it with your favorite. So enjoy making this one pot meal and let me know how it turns out.

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Ingredients

1 pound flank steak (sometimes labeled stir fry steak) – It should be thinly sliced and cut into bite-sized pieces
16 ounce package of fresh mushrooms (sliced)
1 teaspoon of coarse black pepper
3 tablespoons olive oil or avocado oil (any high heat oil), divided
4 shallots (thinly sliced)
1 head of green cabbage, roughly chopped into bite-sized pieces
3 cloves garlic (finely chopped) or 3 teaspoons of minced garlic
2/3 cup shredded Julienne carrots
1 teaspoon of granulated garlic
2 teaspoons of ginger garlic paste
1 teaspoon of garlic salt
Batch of sauce (see below)

Sauce Ingredients

1/2 cup low-sodium soy sauce
1/3 cup water
1 teaspoon of Spicy Sweet Soy Sauce
2 Tablespoons cornstarch
3 Tablespoons of Teriyaki sauce
2 Tablespoons rice vinegar
2 Tablespoons of sweet chili sauce
1 teaspoon ginger garlic paste or ground ginger
1/2 teaspoon toasted sesame oil

optional toppings: thinly-sliced green onions, toasted sesame seeds

Supplies

Mixing bowls or containers
Measuring spoons
Wok or large frying pan
Whisk or Jar
Cutting board
Sharp knife

Instructions For Beef Mushroom And Cabbage Stir Fry

Make the sauce by mixing all the sauce ingredients together in a small bowl (or shake them together in a jar) until combined, then set aside.
Rinse off the steak and then season the steak with garlic salt, garlic powder, and coarse black pepper. Then set to the side.

Then chop up your veggies (cabbage, mushrooms and shallots) and set to the side.

Next, heat 2 tablespoons of oil in a wok or large sauté pan over high heat. Add the steak and sauté for 2-3 minutes, just long enough to get the pink out of the meat. Transfer steak to a container and seal, then set aside.
Then add the remaining 1 tablespoon of oil to the pan, and heat on medium high heat.
Next, add in the sliced shallots and sauté for 3 minutes, stirring occasionally. Then add in the minced garlic and shredded carrots and cook for another 2 minutes.

Now, add in two teaspoons of ginger-garlic paste and stir in. Then add in the mushrooms and cabbage, and stir to combine. Continue cooking for 2-4 more minutes, or until the cabbage has wilted to your desired level of crispness.