steak

Pan-Seared Sirloin Steak with Stir-Fried Beans, Cabbage and Onions

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I am slowly getting busy again with my work and of course I’m not complaining.  Having said that, I am back to serving quick meals to my hungry boys.  Below was dinner a couple of nights ago – pan-seared steak tossed with stir-fried beans, cabbage and caramelized onions. The vegetables were all I had in my fridge, as I haven’t been to the market yet.  I was happy to have this ‘salad’ for dinner while the boys ate their portions with rice.

5.0 from 1 reviews
Pan-Seared Sirloin Steak with Stir-Fried Beans, Cabbage and Onions
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • Approx. 350g sirloin steak
  • Olive oil
  • Salt
  • Fresh ground pepper
  • 1 small onion, sliced thinly
  • Green beans, sliced diagonally accross each bean
  • Shredded cabbage
  • Approx. ¼ cup cooking wine (or white wine)
  • Lemon juice (optional)
Instructions
  1. Rub salt and pepper all over steak, drizzle with a bit of olive oil and marinate for at least 30 minutes.
  2. Heat a tbsp of oil in a pan. Cook steak for about 4 minutes each side (to achieve medium rare). Transfer to rest on a cutting board while you stir-fry the vegetables. Let stand for 10 minutes before slicing.
  3. Add a bit of oil in the pan if necessary. Stir-fry onions until soft and caramelized. Pour a bit of cooking wine to deglaze pan. Add beans and stir-fry for a minute. Add the rest of the cooking wine and let the liquid sizzle. Add the shredded cabbage and stir-fry until both beans and cabbage are cooked al dente. Transfer to a serving bowl.
  4. Slice steak thinly and toss into the bowl of stir-fried vegetables. You may squeeze a bit of lemon juice if desired.
Notes
Marinating time not included in the total cook time.

 


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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

9 thoughts on “Pan-Seared Sirloin Steak with Stir-Fried Beans, Cabbage and Onions

  1. love this! the simplest ones are usually the best! fast, too (which I like! lol). will try something similar..will be using pork instead. :)

    thanks so much for sharing and linking over at Food Friday, Iska
    maiylah recently posted Food Friday

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