Ginger Stir Fry

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2 Servings
Qty Unit Ingredient
10 oz Beef steak or stew meat
¼ ea Cabbage (290 g)
1 ea Zucchini (140 g)
1 ea Carrot (125 g)
3 ea Garlic cloves
⅓ cup Ginger (35 g)
1 bunch Green onions (75 g)
1 tbsp Fish sauce
1 tbsp Sherry vinegar
1 tbsp Toasted sesame oil
  1. Prep
    1. Cut steak into small half inch pieces, season with salt and pepper and set aside
    2. Cut cabbage into 1 inch pieces
    3. Cut zucchini into quarter inch rounds
    4. Cut carrot into quarter inch rounds on the bias
    5. Medium chop garlic
    6. Cut ginger into sticks
    7. Cut onions into 1 inch lengths
    8. Mix the fish sauce, vinegar, and sesame oil into a stir fry sauce.
  2. Cook
    1. Bring about 1 inch of water in a small pan to a simmer.
    2. Add cabbage, zucchini, carrots, and garlic and simmer for 4 minutes). Drain and return to pot. Leave, covered, to steam while preparing the rest of the stir fry.
    3. Cook steak in a hot oiled pan (cast iron preferred) (2 minutes one one side to brown, then stir and cook until surface pink is gone (about 1 minutes more). Set aside.
    4. Cook ginger and onions in the hot pan for about 2 minutes, leaving alone so they char a bit on each side
    5. Add stir fry sauce, meat and any juices. Stir to deglaze the pan.
    6. Serve stir fry mixture over steamed vegetables.