I have more nappa cabbage than I know what to do with. Seriously, I need a second fridge to accommodate the volume of nappa cabbage I’ve gotten from my CSA in the last 2 weeks. I have plans for some good salads, as well as trying my hand at kimchi, but first, I wanted something easy and highly gratifying. I picked up a beautiful Thousand Hills Cattle grassfed ribeye steak from my local co-op and made stir fry, using the nappa cabbage as my base in lieu of rice to make the dish paleo. My biggest complaint about beef stir fry is usually overly chewy meat, but the ribeye turned out to be absolutely perfect.
Since this is a paleo meal, I made my own stir fry sauce using the juice and zest from an orange to sweeten and brighten it up a bit. One of my favorite things about stir fry is the ability to add whatever vegetables you have on hand or like. I went with bell pepper, carrots and snow peas, but really almost anything will work. If you are going the DIY route, just be sure to add the veggies that take longest to the wok first and add the quick-to-cook ones last.
1lb ribeye steak, fat trimmed
4 cups shredded nappa cabbage
3 carrots, sliced thinly
1 bell pepper, sliced
a couple handfuls of snow peas
1 clove garlic or green garlic, minced
1 tbsp sesame oil
1 tbsp avocado or coconut oil
salt & pepper, to taste
paleo stir fry sauce
1/2 c coconut aminos
1/4 c white wine vinegar
2 tbsp sesame oil
juice & zest from 1 orange
1 sliced green onion, white parts
1/2″ piece of ginger, grated
Sriracha or sambal oelek, to taste (I used about 1 tbsp)
step 1 – prepare your sauce and marinate your steak
Combine all ingredients of the stir fry sauce, taste and adjust if needed. Slice the ribeye against the grain into strips, season lightly with salt & pepper, and place in the sauce to marinate the morning before you plan to make the stir fry. Because we’re not using soy sauce and won’t be getting any salty flavor from that, it’s still important to season your beef.
step 2 – sauté the cabbage
Because I’m using the cabbage instead of rice, I chose to sauté it separately. In a large skillet, heat the sesame oil on medium high. When it is shimmering, add the minced garlic and sauté just until fragrant, about a minute. Add the shredded cabbage, season with salt and pepper and continue to sauté for 7-8 minutes, until cabbage is cooked and tender.
step 3 – stir and fry
Heat another skillet or wok on high. When hot, add a tbsp of avocado or coconut oil and begin adding your veggies, adding the ones that take longest to cook first and keep an eye on each addition before adding the next. For me, this order was carrots, peppers, and finally snow peas. Nobody likes soggy, over-cooked stir fry veggies, so make sure they are still a bit “al dente”. Finally, add the slices of marinated beef to the wok, searing quickly on all sides before adding some of the stir fry sauce (I eye-balled it and used about 1/2 of mine). Allow sauce to simmer and thicken for 2-3 minutes.
step 4 – dish up
Add nappa cabbage to the bottom of a bowl or plate, as you would rice and pile the ribeye and veggie stir fry on top. To finish, garnish with sliced green onions (the green parts), sesame seeds and an extra drizzle of sesame oil. Yum!