Steak and Cabbage Teriyaki Stirfry

Ingredients

• 13 New York strip steak(900g)
• 22 tablespoon Avocado oil(27g)
• 31 teaspoon Salt(6g)
• 40.5 teaspoon Black pepper(1g)
• 52 tablespoon Butter(28g)
• 61.5 head Green cabbage(1200g)
• 72 Green bell pepper(240g)
• 82 Red bell pepper(240g)
• 91 Onion(150g)
• 104 cup Cooked rice(800g)
• 111 cup Low-sodium soy sauce(240g)
• 120.5 cup Water(120g)
• 130.25 cup Honey(85g)
• 141 teaspoon Ginger paste(5g)
• 151 tablespoon Minced garlic(9g)
• 161 tablespoon Onion powder(8g)
• 171 tablespoon Garlic powder(9g)
• 181 teaspoon Sesame oil(4.5g)
• 191 teaspoon Rice vinegar(5g)
• 201 teaspoon Cornstarch(3g)
• 211 teaspoon Water (for slurry)(5g)

Instructions

1. 1In a bowl, combine soy sauce, water, honey, ginger paste, minced garlic, onion powder, garlic powder, sesame oil, rice vinegar, and cornstarch slurry (mix cornstarch with 1 teaspoon water). Mix well to make the teriyaki sauce and set aside.
2. 2Slice the New York strip steaks into strips. Drizzle with avocado oil and season with salt and black pepper. Mix to coat evenly.
3. 3Heat a large pan over medium-high heat and add butter. Cook the steak strips in batches for about 2 minutes per side until browned. Remove steak from the pan and set aside.
4. 4In the same pan, add sliced green and red bell peppers and onion. Sauté until softened, about 3-4 minutes.
5. 5Add the sliced cabbage to the pan and cook until it begins to soften and reduce in volume, about 5-7 minutes.
6. 6Pour the prepared teriyaki sauce over the vegetables and stir to combine.
7. 7Return the cooked steak strips to the pan and mix everything together. Cook for another 2-3 minutes until heated through and well coated with sauce.
8. 8Serve the stirfry hot over cooked rice.