For this spicy Thai cabbage recipe, that was exactly the case. At first glance, none of what I had went together into a cohesive dish. Seeing only a small head of cabbage, a cheap steak and a few other veggies and some eggs had me puzzled.
Then, I saw the Siracha sauce in the door and knew it had to be a spicy Thai-inspired dish. As with most Asian dishes, prepping all of your ingredients before turning the heat on is important, since you don’t want anything to burn while you’re cutting the next item. Getting everything ready will make dinner easy and fast.
What you’ll need:
• 1 medium head cabbage, shredded and chopped.
• 1 ¼-pound steak, cut to bite-sized pieces.
• ¼ cup olive oil.
• dash of salt and pepper.
• dash of Chinese 5 spice, optional.
• 1 jalapeño, seeded and diced.
• ½ Vidalia onion, diced.
• 2 medium carrots, finely diced.
• 2 garlic cloves, diced.
• 2 eggs, sunny side up and cooked at the end.
• Siracha sauce, optional.
On medium heat, add the oil and let it come up to temperature. Add the carrots first as they will take the longest to soften. Once the carrots are done, add the onion.
When the onion becomes translucent, add the garlic, jalapeño and cabbage, along with the steak and spices. Mix well and stir often.
Always taste as you go to see if any spices need to be adjusted. Once the cabbage is tender, lower the heat to keep warm.
In another skillet, fry two eggs. I love a runny egg in any Thai dish. It is commonly used in many of their noodle and vegetable dishes to add richness, and when the yolk is mixed in, it is simply delicious.
In a bowl or plate, add your Thai sauteé and top with the eggs. For added heat and bit of a sour bite, drizzle on some Siracha sauce.
For this recipe, my ingredients went from fragmented to fantastic. Enjoy.
Cooking since he could pull a chair up to the stove at 5 years old, Joey Morasse, of Lebanon, is the owner and operator of JoJo’s Barbecue and Catering. He is also a personal chef and offers in-home cooking classes.