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  • 1 pound rib eye or sirloin steak
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon canola oil
  • 1 cup thinly sliced red onion
  • 1/3 cup hoisin sauce
  • 2-1/2 tablespoons water
  • 2 tablespoons sweet Thai chili sauce
  • 8 napa cabbage leaves
  • 1 cup cooked brown rice, warmed
  • 1 green onion, thinly sliced
  • 1 cup chopped cucumber
  • 1/2 cup matchstick-cut carrots


  1. Heat large cast iron skillet over medium-high heat. Sprinkle steak with salt and pepper; add oil to skillet. Cook steak 8 minutes or until internal temperature reaches 135° for medium-rare, turning once; transfer to cutting board. Loosely cover with aluminum foil; let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
  2. Add red onion to same skillet with drippings; cook 3 minutes, stirring frequently. In small bowl, stir hoisin sauce, water and chili sauce.
  3. Thinly slice steak across the grain. Evenly top cabbage leaves with rice, steak, red onion, green onion, cucumber and carrots; serve with sauce.

Facts. Finds. Flavors.

Serve sprinkled with dry roasted peanuts or cashews garnished with cilantro sprigs.

  • 334 Calories
  • 11g Fat (3g Saturated)
  • 67mg Cholesterol
  • 741mg Sodium
  • 32g Carbohydrates
  • 3g Fiber
  • 27g Protein