Steak and Cabbage Skillet
A fast and flavorful dinner that’s ready in one pan! This Steak and Cabbage Skillet combines seasoned steak, crispy cabbage, and sautéed onions for a low-carb meal that’s hearty, satisfying, and easy to make.
Servings 4 servings
Ingredients
- 1 tablespoon avocado or vegetable oil
- 1 pound sirloin steak , trimmed of fat and slices into thin, 1" long pieces
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon your favorite steak rub or seasoning
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 12-16 ounces coleslaw mix (shredded cabbage and carrots)
- 1 medium onion , sliced thinly
- 1 tablespoon rice wine vinegar
- 1 tablespoon Shaoxing wine, mirin, or dry sherry (optional)
- 2 green onions , sliced thin
- 2 tablespoons crumbled goat cheese
- Kosher salt
Instructions
- Prior to cooking, season the sliced steak with pepper, steak seasoning, and cornstarch. Let rest for 15 minutes.
- Heat the oil in a large skillet over medium-high until the surface shimmers.
- Add the steak strips to the skillet and saute for 5 or 6 minutes or until just a bit of pink remains. Stir in the soy sauce and coat thoroughly. Transfer the steak to a bowl and set aside.
- Optional: If there is a lot of fond on the bottom of the pan, use some extra wine to deglaze the pan and lift the fond.
- Add the coleslaw and onions to the pan along with a big pinch of salt. Cover the skillet for 2 minutes with a lid (or foil, or even something like a large baking sheet). This will trap steam inside and help cook down the cabbage. Remove the lid and saute for another 3 minutes. The cabbage and onions should be softened slightly.
- Reduce heat to medium-low and sprinkle on the rice wine vinegar and the wine, mixing well.
- Return the steak to the skillet, along with any accumulated juices. Stir well to incorporate into the cabbage and to rewarm the steak.
- Just before serving, spread the green onions and goat cheese on top.