Steak & Cabbage

By Kevin • 30 or Less, All, Meat • 19 Sep 2012

Here’s a great example of an Asian-influenced dish using mainly local ingredients. I used bison sirloin, though the flavours would also work very well with pork, beef, chicken or shellfish.

Time: 20 minutes

Serves: 4


1 pound sirloin – thinly sliced
2 tablespoons soy sauce
1 tablespoon fish sauce (nouc nam)
1 tablespoon white vinegar
1 teaspoon crushed red chili pepper
1 teaspoon stevia
1 tablespoon coconut oil
3 leeks – lighter coloured base thinly sliced and stalks discarded
1 savoy cabbage – thinly sliced
½ cup cilantro – roughly chopped
Sriracha chili-garlic sauce to serve



Place the sirloin in a bowl and toss with the soy sauce, fish sauce, vinegar, chili and stevia. Set this aside to marinade while preparing the other ingredients.

Put a wok on high heat and add the coconut oil.

When the oil is very hot, add the beef and marinade, stir-frying for two minutes.

Add the cabbage and leeks to the wok, tossing often for five more minutes.

Remove the wok from heat, add the cilantro and toss to distribute it evenly. Serve drizzled with sriracha.

Get the PDF and nutrition info

2 Responses

  1. Luisa

    Hey Kev
    This sounds awesome!!!!
    Where did you get the bison, chili sauce and fish sauce?
    Going to make this recipe next

    • Frigs Natural Meats is a good source for bison and they are just past the perimeter on North Main. Though frozen, St. Leons usually has a decent selection as well.

      As for the fish sauce and sriracha, I like to go to the Asian stores for it because it’s fun to look around at the other items. Superstore has both items as well if that’s more convenient.

      Get cooking!

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