Ginger-Lime Beef and Cabbage Skillet with Toasted Peanuts
A hot skillet tosses thin beef and crisp cabbage with ginger, lime, and peanuts for a fast, savory dinner.
Prep: 12 · Cook: 23 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (164 reviews)
INSPIRED BY
This original skillet borrows the quick, high-heat rhythm of a neighborhood wok counter. Lime and ginger keep the savory soy sauce bright while peanuts add a toasted finish.
Story
Theo wants a hot pan and a plate that does not waste a minute. Thin beef gets a fast sear, cabbage keeps its snap, and ginger-lime sauce ties the whole skillet together. Peanuts bring the crunch that every good diner plate needs. Set out a bowl of rice and let the crew build their own plates.
By Theo
Ingredients
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- 1 pound flank steak, thinly sliced across the grain
- 1 tablespoon neutral oil
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, minced
- 5 cups thinly sliced green cabbage
- 3 scallions, cut into 1-inch pieces
- 1/3 cup roasted peanuts, roughly chopped
- 1 teaspoon toasted sesame seeds
- 4 cups cooked jasmine rice
Instructions
- Whisk the soy sauce, lime juice, honey, and sesame oil in a small bowl and set the sauce aside.
- Pat the sliced beef dry and heat a large skillet or wok over high heat until very hot.
- Add half the neutral oil and half the beef in a single layer; sear for 1 to 2 minutes per side, then transfer to a plate and repeat with the remaining beef.
- Add the remaining oil to the skillet, then stir-fry the ginger and garlic for 20 seconds until fragrant.
- Add the cabbage and scallions and cook, tossing often, for 4 to 5 minutes until the cabbage is crisp-tender; return the beef and pour in the sauce.
- Toss for 1 minute until everything is glossy and hot, then finish with peanuts and sesame seeds and serve over jasmine rice.
Chef Tips
- Slice the steak across the grain for tender, quick-cooking strips.
- Keep the pan hot and sear the beef in batches so it browns instead of steams.
- For a milder crunch, swap half the cabbage for thinly sliced napa cabbage.
- Serve the rice hot so it catches the ginger-lime sauce.
Cook's Notes
- **Beef:** Slice across the grain and pat dry for the fastest, deepest sear.
- **Cabbage:** Stop cooking while it still has a little bite; it will soften slightly in the sauce.
- **Peanuts:** Add them at the end so they stay crunchy.