Beef & Cabbage Asian Style
Living in California we had a variety of Asian restaurants we visited frequently. Since moving to the South we still have not found a truly good restaurant, so I try to make my own dishes at home. My Beef & Cabbage has an Asian twist and is great for a last-minute dinner idea. I choose Chow Mein Noodles, but you can serve this dish over rice as well. The beef I am using are very thin rib eye steaks I purchased from a meat truck here in town, but you can choose any kind of beef you like. Just make sure the cut is thin. Here we go!
Total prep/cooking time: 40 minutes; serves 4
Ingredients:
Marinade
- 1/4 cup soy sauce
- 1/2 cup teriyaki sauce
- 1 tbsp. sesame seeds
- thin rib eye steaks, 3 cups/3 medium size, cut in strips (2 inches long)
Cabbage Mix
- 1 tbsp. canola oil
- 1 tbsp. butter, unsalted
- 1/2 tsp. freshly ground pepper
- 3/4 tsp. coriander
- 1 head cabbage, cored and chopped (4-5 cups)
- 1 medium onion, sliced
- 1 cup mushrooms, sliced
- 3 tbsp. fresh parsley, chopped
- 1/4 cup chives, cut ½ inch
- 2 bags of fresh Chow Mein Noodles, 16.8 oz. each bag
Before you start chopping the veggies and slicing the beef, we will marinate the beef first. In a medium size bowl, add the beef, soy and teriyaki sauce. Stir and add sesame seeds. Cover tightly and place in refrigerator for at least 30 minutes.
We will need a Saute Pan and a Wok to cook this dish. Heat the oil and butter in the Saute Pan over medium to high heat. Add the beef and the onions for 6-7 minutes. Add the pepper and coriander, stirring for 20 seconds.
Stir in the cabbage and mushrooms; cover and cook for 6 minutes, stirring at least twice, until the cabbage is wilted but not soft.
In the Wok, heat 1 tbsp. oil and 2 tbsp. of water over medium heat. Add the chow mein noodles and cook for 2-3 minutes.
Combine the beef and cabbage with the noodles and stir with tongs. Serve hot and sprinkle with chives. I recommend a glass of Pinot Gris with this yummy dish!