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Lunch recipe · from the recipe book

Ginger Garlic Flank Steak with Cabbage and Kale

Tender, quick-seared slices of flank steak tossed with crisp-edged cabbage and silky kale in a glossy ginger-garlic sauce, served over fluffy white rice.

Ginger Garlic Flank Steak with Cabbage and Kale

Ingredients

  • 1¼ lb550 gFlank steaksliced thinly across the grain
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2¼ cups540 gWater
  • 4¼ cups shredded300 gGreen cabbagethinly sliced
  • 5¾ cups chopped120 gKalestems removed, leaves torn
  • 3 cups loosely packed90 gBaby spinach
  • 3 medium45 gGreen onionssliced, whites and greens separated
  • 3½ tbsp grated20 gFresh gingerpeeled and grated
  • 5 cloves15 gGarlicminced
  • 3 tbsp45 gLow-sodium soy sauce
  • 1 tbsp20 gOyster sauce
  • 2⅛ tsp15 gHoney
  • 2 tsp10 gApple cider vinegar
  • 1½ tbsp12 gCornstarch
  • 2 tbsp25 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Combine the rice with five-sixths of the water in a pot, bring to a boil, cover, and simmer on low for 15 minutes; rest off the heat, covered, for 10 minutes.
  2. While the rice cooks, toss the flank steak with half the cornstarch and one-third of the soy sauce; set aside.
  3. Make the sauce: in a bowl, whisk the remaining two-thirds of the soy sauce with the oyster sauce, honey, cider vinegar, the remaining half of the cornstarch and the remaining one-sixth of the water.
  4. Heat half the canola oil in a large skillet over high heat. Sear the flank steak in a single layer, in two batches if needed, 1 to 2 minutes per side until browned and it reaches 145°F (63°C); transfer to a plate and rest 3 minutes.
  5. Add the remaining half of the canola oil to the skillet. Stir-fry the ginger, garlic and green onion whites for 30 seconds until fragrant.
  6. Add the cabbage and stir-fry 3 minutes until crisp-tender with browned edges, then add the kale and cook 2 minutes until wilted.
  7. Stir the sauce, pour it into the skillet with the flank steak and any juices, and toss 1 minute until glossy and thickened. Fold in the spinach until just wilted.
  8. Drizzle with the toasted sesame oil, scatter the sesame seeds and green onion greens over the top, and serve with the rice.

Contains: Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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