So, how was it?  Did you go crazy for your kids halloween candy?  My husband did.  I had no part in it.  Except for the DOTS.  And peanut butter cups.  I may have had a Snickers, too.  Or two.

This weekend basically consisted of lots of junk food…pizza, burgers and fries, way too much candy..and not enough sleep.  So, back we are to reality and it feels so very good to have meals at home, sleep schedules for the kids and real-life food in the fridge.  It doesn’t take much for me.  If I’ve got those three things I am ONE HAPPY CAMPER.

This Asian Steak and Cabbage Bowl is most definitely on my meal plan for the week.  Cabbage, Steak and Asian flavor are three of my favorite things in the food world.  So, I basically made a stir-fry bowl out of them, topped it with a few crunchy peanuts, bright cilantro and green onion and called it a day.  A very delicious day, that is.

It couldn’t be more easy breezy to get on the table and it’s light and fresh to no end.  Serve it on top of rice, or just pile it in a bowl like I like to do.  So satisfying!

Asian Steak and Cabbage Bowl

notes: Asian Chili Paste can be found in the Asian Section of your local market.  I use 1 teaspoon for this recipe and its not too spicy for my kids-but my husband and I end up adding a bit more to our individual servings. Also, you may use soy sauce instead of the Tamari listed below-but keep in mind this recipe will not be “gluten free” if you do

Ingredients

1/3 Cup Tamari

3 Tablespoons Honey

1 Tablespoon Fresh Grated Ginger or 1 Teaspoon Ground Ginger

2 Garlic Cloves, grated or pressed

1-2 Teaspoons Ground Chili Paste

1 Teaspoon Tapioca Flour or Cornstarch

2 Tablespoons Sunflower Oil or other high heat oil

1-1 1/2 Pounds Flank Steak, sliced thin against the grain

1 Small Head of Napa Cabbage, sliced thin or shredded (about 8-10 cups)

1 Red Bell Pepper, stemmed, cored and thinly sliced

Salted, Roasted Peanuts, for garnish

Cilantro, for garnish

Sliced Green Onion, for garnish

Directions

In a small bowl whisk together the Tamari, honey, ginger, garlic, chili paste and flour/cornstarch.  Set aside 3 Tablespoons of the marinade for later.  Place the remaining marinade and sliced steak into a resealable bag and allow to marinate for 20-30 minutes.

Heat the oil in a wok or large skillet (my cast-iron skillet works just fine here) over medium high heat.  Add marinated steak in a single layer and cook for 30 seconds without touching.  After 30 seconds give it a stir and cook for 1 additional minute or until steak is no longer pink on the outsides, stirring frequently.  Add cabbage and bell pepper and cook, stirring often,  for 2-3 additional minutes or until veggies are crisp-tender.  Stir in remaining 3 tablespoons marinade and cook for 2 additional minutes or until sauce thickens.  Serve topped with peanuts, cilantro and green onion.  Serves 4-6.