Szechuan-Style Steak & Cabbage Stir-Fry

While rice cooks, wash and dry produce.

Halve, core, and dice bell pepper into ½-inch pieces. Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Remove and discard any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Cut cabbage into ½-inch cubes.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring frequently, until bell pepper begins to brown at edges, 2-4 minutes.

Add another drizzle of oil and cabbage; cook, stirring occasionally, until cabbage is begins to brown and become crisp-tender, 2-4 minutes. TIP: Cabbage shouldn’t be soft—you want it to still have a bit of crunch.

Turn off heat; transfer veggies to a plate.

In a medium bowl, combine Szechuan paste, sweet soy glaze, half the garlic-ginger scallion paste, half the vinegar, ¼ cup water, and ½ TBSP sugar (all the vinegar, ⅓ cup water, and 1 TBSP sugar for 4 servings). TIP: If you prefer less spice, use half the Szechuan paste.

Pat steak* dry with paper towels and thinly slice against the grain. TIP: Prefer a smaller bite? Cut strips into bite-size pieces! 

In a second medium bowl, toss steak with cornstarch, salt, and pepper until well coated.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add coated steak and cook until browned and cooked through, 2 minutes per side.

Add veggies and sauce to pan with steak; cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes.

Remove pan from heat. Taste and season with salt and pepper. TIP: If sauce seems too thick, stir in a splash of water.