Lime-Garlic Steak Stir-Fry with Charred Cabbage over Jasmine Rice

Low-sodium soy sauce, fish sauce and honey, stir-fried. 30 min, serves 2.

⏱ 30 min · easy · 🍽 serves 2

Ingredients

• 3/4 cup jasmine rice
• 1 1/8 cups water, pinch of salt
• 12 oz flank or sirloin steak, sliced thin against the grain
• 3 tbsp fresh lime juice (about 2 limes), zest of 1 lime
• 4 garlic cloves, minced, divided
• 1 tsp cornstarch
• 2 tbsp low-sodium soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 1/2 lb green cabbage, cut into 4 thick wedges through the core
• 2 tbsp neutral oil, divided
• 1 red Fresno chili or jalapeño, thinly sliced
• 2 scallions, sliced
• 1/4 cup flat-leaf parsley, roughly chopped
• 1 tbsp toasted sesame seeds
• 1 lime, cut into wedges, for serving

Steps

1. Rinse the rice, put it in a saucepan with the water and a pinch of salt, bring to a boil, then cover and simmer on low 12 minutes. Off heat, keep the lid on while you cook everything else.
2. On a board, slice the steak thin against the grain. In a bowl, toss it with 1 tbsp lime juice, half the garlic, and the cornstarch. Set aside to marinate while you prep.
3. In the same bowl (wiped out), whisk the remaining lime juice, zest, soy sauce, fish sauce, honey, and remaining garlic. This is your sauce.
4. Cut the cabbage into thick wedges, keeping the core intact so they hold together on the char.
5. Heat a large skillet over high heat with 1 tbsp oil until it's just smoking. Sear the steak in one layer, 90 seconds a side for good color, then pull it onto a plate.
6. Add the remaining oil to the same skillet, lay the cabbage wedges cut side down, and let them sit undisturbed 3-4 minutes until the edges blacken. Flip and char the other side 2-3 minutes, until crisp-tender with some bite left.
7. Return the steak and any resting juices to the skillet, pour in the sauce, and toss everything for about a minute until it turns glossy and coats the meat and cabbage.
8. Spoon the rice into bowls, top with the steak and cabbage, and scatter over parsley, scallions, and sesame seeds. Keep the chili on the side so Judy can add as much heat as she likes. Serve with lime wedges.