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Hot steak combined with colourful vegetables and the fresh Asian flavours of
ginger and sesame will spark up your dinner table in this quick sauté.
Salt and pepper
1 striploin grilling steak, about 9 oz/275 g, thinly sliced
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) sesame oil
2 shallots, thinly sliced
1 tbsp (15 mL) minced fresh ginger
1 clove garlic, minced
2 cups (500 mL) thinly sliced napa cabbage
3 baby bok choy, chopped
1 red pepper, thinly sliced
2 tbsp (25 mL) apple cider vinegar
2 tsp (10 mL) sesame seeds
Sprinkle salt and pepper on steak
slices. Heat vegetable oil in nonstick
skillet over medium-high heat. Sauté steak
for about 3 minutes or until hint of pink
remains. Remove to plate. -
Add sesame oil to skillet and return to
medium-high heat. Add shallots, ginger and
garlic and sauté for 2 minutes. Add cabbage,
bok choy and red pepper and sauté for about
3 minutes or until tender-crisp. Add beef to
skillet and toss to coat. Drizzle with
vinegar and sprinkle with sesame seeds
before serving.
Serves 2 to 3
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