Name: Steak and Cabbage Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Sirloin steak; 2 cup Shredded cabbage mix; 0.5 tbsp Avocado oil; 1 tsp Toasted sesame oil; 2 tbsp Coconut aminos; 1 tbsp Rice vinegar; 1 tsp Fresh ginger; 2 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Green onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Steak and Cabbage Stir-Fry

Tender steak strips seared with a crisp cabbage mix and aromatic ginger, finished with a savory-sweet coconut aminos glaze that coats every bite.

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NUTRITION

Protein

43.8g

Fat

25.5g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin steak

2 cup Shredded cabbage mix

0.5 tbsp Avocado oil

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Fresh ginger

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

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PREPARATION

1
Slice the sirloin steak against the grain into thin, bite-sized strips and season with sea salt and black pepper.
2
Mince the garlic cloves and finely grate the fresh ginger.
3
Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.
4
Add the steak strips in a single layer and sear for 2 to 3 minutes until deeply browned, then remove from the pan and set aside.
5
In the same skillet, add the toasted sesame oil, minced garlic, and grated ginger, sautéing for 30 seconds until fragrant.
6
Toss in the shredded cabbage mix and stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
7
Return the seared steak to the pan and pour in the coconut aminos and rice vinegar.
8
Toss all ingredients together for 1 minute until the sauce reduces slightly and coats the steak and cabbage.
9
Garnish with thinly sliced green onions and serve immediately while hot.