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Sriracha Beef Skirt Steak with Cabbage

One plate of browned strips of beef with cooked cabbage and a baked potato with sour cream. Bottle of red wine, 2 full glasses and a bottle of sriracha hot sauce.
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EatSimpleFood.com

Beef skirt steak is sliced thin and marinated in sriracha, balsamic vinegar, and soy sauce and served over a caramelized cabbage stir fry.

Ingredients

For Beef Skirt Steak:

  • ~2  Tbsp vegetable oil
  • 2 1/2 lb skirt steak, thinly sliced
  • 2 Tbsp soy sauce / tamari - regular or gluten free
  • 2 Tbsp sriracha sauce
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp garlic, minced
  • 1/2 cup onions, finely diced
  • 1/2 tsp salt
  • ¼ tsp black pepper

Ingredients Cabbage:

  • ~ 2 Tbsp olive oil
  • 1 cup onions, diced
  • 1 head cabbage, roughly chopped
  • 1/2 tsp salt
  • 2 tsp ground cumin
  • 1 tsp ground oregano

Instructions

For Cabbage:  

  • Bring a large pan or pot to medium high heat and add enough olive oil to coat the bottom and throw in diced onions.  Cook ~ 4-6 minutes or until translucent. 
  • Add cabbage and remaining ingredients and stir.
  • Reduce heat to low/medium, cover, cook for ~ 45 minutes or until cabbage is wilted and soft.  Add a little more oil or water if needed.  Stir occasionally.

For Beef Skirt Steak: 

  • Mix all beef skirt steak ingredients in a bowl and marinate for 30 minutes.  
  • Bring a large pan to medium-high heat and coat the bottom with a thin layer of vegetable oil.  Add the beef/sauce/onions/garlic and fry for ~ 2-3 minutes.  
  • Cook in two separate batches if you have a small pan as you want to sear the beef and not steam it.  If you cut the beef thin enough, this will be plenty of time to be cooked through.
  • Serve beef over cabbage.  Add salt to taste.

Notes

  • Turn up the heat in the final 5 minutes (watching carefully) if you want your cabbage to caramelize and turn brownish.

Find it online: https://eatsimplefood.com/sriracha-beef-with-sauteed-cabbage/