I don’t know what it is about combining garlic, ginger, light soy sauce and sugar but this has got to be one of the most perfect combinations of seasonings and spices. It’s good with fish, meat, chicken and vegetables. The texture of the cooked dish is light but the flavors are full and strong, the aroma is just wonderful and the gastronomical experience is unforgettable.
The inspiration for this very simple, and so easy to cook, dish was something I tried at Saisaki, a beef and togue (mongo sprouts) dish. Sweet, salty, spicy and crunchy all the the same time. I figured that the best kind of vegetable for the dish was a sweet kind like togue. I thought I’d try shredded cabbage instead. And I added a little steak sauce to heighten the flavors.
Ingredients :
150 g. of thinly sliced beef tenderloin or sirloin
half a head of cabbage
1 tsp. of finely minced garlic
1 tsp. of finely minced ginger
1 onion, thinly sliced
6 tbsps. of light soy sauce
1 tsp. of brown sugar
2 tbsps. of steak sauce
5 tbsps. of cooking oil
toasted garlic for garnish
Cooking procedure :
Cut the beef into strips. Place in a bowl and season with 2 tablespoonfuls of light soy sauce. Mix well.
Core and shred the cabbage.
Heat the cooking oil in a skillet or wok. When hot, add the beef strips with the soy sauce. Cook over high heat, stirring, just until the meat changes color. Add the garlic, ginger and onion and cook for another 30 seconds. Add the shredded cabbage. Toss a few times. Pour in the remaining soy sauce. Add the sugar. Cook, tossing just until the cabbage starts to turn soft. Do not overcook. You want the cabbage to stay a little crunchy. Turn off the heat and pour in the steak sauce. Toss a few times. Transfer to a serving plate (or on individual plates) and sprinkle with toasted garlic. Serve at once.
Hi,
As a mom of eight I look for new ways to get my children to enjoy thier veggies. This recipe looks like a winner…at least with the cabbage. I have a few that won’t eat beef. I wanted to print it out so I don’t have to run back and forth to the computer but I want to respect your copyrights. May I print this recipe out for our families use? I promise I won’t sell it;)
Cocoa, sure you may. That falls within personal use.
Yey! Thank you…lol after I read the heading again, I thought that might fall under personal use… guess I read to quickly the first time. I’m so excited to try this recipe and I love the kalabasa squash with potatoes. My dd doesn’t like mashed potatoes maybe she’ll like the squash. I can only hope. I’ve been meaning to try beans too, instead of potatoes. Well that’s enough rambling. Thanks for keeping up this blog.
Cocoa:grin:
Glad you find the blog useful.
Hi Connie,
We really enjoyed the cabbage and beef. Mine turned out a little darker…I think it was the soy sauce. Plus I eyeballed it with the sauce and I may have added a tiny bit more lol! I didn’t get any ginger this time…so I used the dry in with the sauce. I think it could have used more…next time. Thank you:cool:
Cocoa
Oh, you cooked the dish! Glad you enjoyed it.
Something more adventurous next time, perhaps?
More adventurous? hmmm… any suggestions? I’d appreciate an assist in my effort to introduce different veggies and how to make them. A friend told me her family of 8 were bored with carrot, broccoli and greens. I love them and try to be on the look out for something that will meld well with our taste and budget. I think it takes an adventurous spirit to try something different. I love playing around with spices and ingredients but it doesn’t always go over well. Like the time I did a crockpot recipe that included, frozen orange concentrate and chicken. Yuk! lol I’m going to take the time today to look around on your blogged dishes and see what i find.
Cocoa, just keep browsing. I’m sure you’ll find something that will attract you and feel comfortable cooking. I think that’s really important–a recipe that does not make you feel intimidated. I’ve lots of those
Hi Connie! What type of onions did you use? white or the red ones? I plan to try cooking this dish tomorrow. My family loves Japanese food and its great how you mixed the veggies in the dish
White, katring. I almost never use red.
I just made this meal tonight for dinner and substituted pork for the beef. It was delicious! Our family has been adding more Japanese and Chinese stir fry with fresh vegetables to our weekly menu and I am so glad to have found your recipe! It is one I now have on my cupboard door for repeated use! I will be searching your site for more recipes soon!
Sincerely,
Mrs. L