Master Flank Steak Stir Fry Slaw & Filling
Submitted by rwood222
Asian-style stir-fried napa cabbage slaw with daikon, shiitake mushrooms, carrots, and barbecue sauce. Doubles as a side for grilled flank steak and a roulade filling for meal prep.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis stir-fried napa cabbage slaw is built for meal preppers who think ahead. One batch of slaw serves as tonight’s side dish alongside grilled flank steak, and the reserved two cups become filling for a roulade later in the week. Same ingredients, two completely different dinners.
The stir-fry moves fast once the pan is hot. Red onion slivers soften first, then garlic, scallions, and shredded carrots hit high heat for a quick toss. Daikon, chicken broth, and shiitake mushrooms go in next and cook until the liquid is nearly gone. This concentrates all the vegetable flavors into a savory, slightly sweet base. Work in batches if your skillet isn’t huge. Overcrowding means steaming instead of stir-frying, and you lose that charred edge.
The cabbage goes in last and cooks fast, just until softened. Everything comes back together with a splash of barbecue sauce that adds a smoky sweetness tying the Asian vegetables to the grilled steak.
Pro Tips
- Get your pan screaming hot before adding the cabbage. Napa cabbage releases a lot of water, and a hot pan evaporates it instantly. A cool pan leaves you with soggy, limp slaw.
- Shiitake stems are tough and chewy. Remove them and use only the caps, sliced thin.
- Reheat leftovers over high heat in a quick stir-fry. Microwaving turns the vegetables mushy and waterlogged.
Variations
- Tofu version: Skip the flank steak and serve the slaw over crispy pan-fried tofu for a vegetarian main that still has plenty of substance.
- Spicy kick: Add a tablespoon of sambal oelek or sriracha to the barbecue sauce for heat.
Ingredients
Directions
INSTRUCTIONS: Heat 2 teaspoons oil in a large skillet (preferably nonstick).
Add onion slivers and sauté over medium-high heat until soft, about 5 minutes.
Increase heat to high and add garlic, scallions and carrots and stir quickly.
(If your pan is not large enough, do this in batches.
) Add daikon, ½ cup chicken broth, and mushrooms.
Cook, stirring, until mixture is nearly dry, 5 to 10 minutes.
Transfer mixture to a bowl. Keeping pan over high heat, add remaining teaspoon oil and heat almost to smoking point. Add cabbage and quickly stir-fry until softened. Add reserved cooked vegetables, remaining ½ cup chicken broth, and barbecue sauce. Season to taste with salt and pepper. Cook until heated through. Set aside 2 cups of the mixture for roulade filling. Serve remainder with Grilled Flank Steak. To reheat, stir-fry over high heat just until warmed through. Yields 4½ cups. PER ½-CUP SERVING: 70 calories, 2 g protein, 13 g carbohydrate, 2 g fat (0 g saturated), 0 mg cholesterol, 92 mg sodium, 3 g fiber. FIRST NIGHT: GRILLED FLANK STEAK For convenience, grill all the meat at the same time: the Roulade, the butterflied steak for the Citrus Salad and, of course, the steak for tonight. 1 marinated flank steak (about 1 ¾ pounds) Salt and pepper INSTRUCTIONS: Start heating the grill 30 minutes before removing the meat from the barbecue sauce. Season the steak with salt and pepper and grill to desired doneness. Remove to a cutting board, cover, and let rest 10 minutes before serving. To serve, slice the steak against the grain into ¼ inch thick slices; serve with Stir-Fried Napa Cabbage Slaw. Serves 4. Note: When grilling the 2 steaks and the roulade at the same time, remember the thinner piece of steak will cook faster than the thicker piece and the roulade. When done, let the roulade and thinner piece of flank cool. Wrap well and refrigerate for later in the week.
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