Ingredients

The following ingredients have 6 Servings
  • ~2  Tbsp vegetable oil
  • 2 1/2 lb skirt steak, thinly sliced (any cut of thin sliced beef will also work)
  • 2 Tbsp soy sauce / tamari - regular or gluten free
  • 2 Tbsp sriracha sauce
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp garlic, minced
  • 1/2 cup onions, finely diced
  • 1/2 tsp salt
  • ¼ tsp black pepper
  • ~ 2 Tbsp olive oil
  • 1 cup onions, diced
  • 1 head cabbage, roughly chopped
  • 1/2 tsp salt
  • 2 tsp ground cumin
  • 1 tsp ground oregano

Instruction

  • Mix all beef ingredients in a bowl and marinate for 30 minutes.  
  • Bring a large pan to medium-high heat and coat the bottom with a thin layer of vegetable oil.  Add the beef/sauce/onions/garlic and fry for ~ 2-3 minutes.  
  • Cook in two separate batches if you have a small pan as you want to sear the beef and not steam it.  If you cut the beef thin enough, this will be plenty of time to be cooked through.
  • Bring a pot to medium high heat and add enough olive oil to coat the bottom and throw in diced onions.  Saute ~ 4-6 minutes or until translucent.  Add cabbage and remaining ingredients and stir.
  • Reduce heat to low/medium, cover, cook for ~ 45 minutes or until cabbage is wilted and soft.  Add a little more oil or water if needed.  Stir occasionally.
  • Serve beef over cabbage.  Add salt to taste.  Happy Eating!  Beckie