Napa Cabbage Stir Fry With Marinated Steak Recipes

NAPA CABBAGE STIR FRY WITH MARINATED STEAK

Steps:

• In medium size sauté pan or wok, heat small amount of olive oil over high heat and toss in small amount of fresh minced garlic and ginger for aromatics.Add meat; cook for 10 seconds.Add rice and vegetables; toss briefly. (Be careful not to overcook cabbage or it will wilt and turn dark, ugly green color.)Quickly add desired amount of sauce, enough to coat vegetables. Toss until heated through.Place in serving bowl and garnish with green onion and sesame seeds. Note: Cook time should not exceed 1 ½ minutes.Steak PrepRemove any excess fat from steak.Combine ginger, garlic powder, soy sauce and olive oil and rub mixture over steak; marinate for 12 to 24 hours. Season steak with salt and pepper; grill to desired doneness. Let rest for 20 minutes; thinly slice against grain and on bias, cool until ready for use.Simple Stir-fry SauceIn medium sauce pot, heat oil over low heat. Add ginger and garlic; sauté until aroma is apparent.Add water, chicken base, hoisin, soy and sugar; bring to a light simmer.Thicken with cornstarch slurry; adjust consistency to your liking.Add lime juice and remove from heat. Cool until ready to use.VegetablesCombine all ingredients; refrigerate until ready for use. Rice In medium pot over low heat, add oil and sauté garlic. Add water and base, season with salt and pepper and bring to a boil.Add brown rice and reduce to a light simmer. Cover and cook for about 25 minutes.Remove from heat and let sit for 10 minutes.Pour onto sheet tray and cool.Toss rice with a little olive oil and mix in farro; refrigerate until ready to serve.

BEEF STIR FRY WITH NAPA CABBAGE

Steps:

• Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
• Toss steak with 1/2 teaspoon salt and 1 teaspoon pepper.
• Heat wok over high heat. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds.
• Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok.
• Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute.
• Transfer to a bowl.
• Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes.
• Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired
• Season with salt

CHICKEN AND NAPA CABBAGE STIR FRY

Steps:

• Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
• Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
• Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.

GINGER-MAPLE STEAK WITH NAPA CABBAGE AND GRILLED ONIONS

Steps:

• Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
• Preheat charcoal grill to medium heat.
• Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks in center of grill over medium, ash-covered coals; arrange onion around steaks.
• Grill steaks, uncovered, 15 to 18 minutes for medium-rare to medium doneness, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally.
• Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of the dressing. Pass remaining dressing.

CHINESE NAPA CABBAGE SALAD WITH GRILLED FLANK STEAK

Steps:

• Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
• Prepare the dressing in a blender and refrigerate it.
• Toast the sesame seeds in a small skillet until light brown.
• Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
• The flank steak will be medium rare, but the dressing will finish "cooking" it.
• Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
• Rinse the pasta in cold water and drain.
• Thinly slice the flank steak against the grain.
• In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.