Stout, Beef and Cabbage Stir-Fry

By kimvess

Ingredients

• 12 ounces extra-stout beer
• 2 - 3 tablespoons honey
• 2 tablespoons tomato paste
• 1 tablespoon brown mustard
• 1 teaspoon caraway seeds, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 8 1 inch wedgescabbage
• 1 cup peeled baby carrots, cut in 1/2-inch chunks
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 pound beef top sirloin steak, cut into 3/4-inch-thick slices
• 1 small onion, halved and thinly sliced
• 2 tablespoons water
• 1 tablespoon all-purpose flour
• Fresh flat-leaf Italian parsley leaves (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

1.
In a medium bowl whisk together beer, honey, tomato paste, mustard, caraway seed, salt, and pepper; set aside.

2.
Place cabbage and carrots in a 2-quart baking dish; add 2 Tbsp. water. Microwave, covered, on 100% power (high) for 8 to 10 minutes or until crisp-tender, stirring once. Set aside; keep warm.

3.
Meanwhile, in a very large nonstick skillet, heat olive oil over medium-high heat. Add beef. Cook, stirring frequently, 3 to 4 minutes or until just slightly pink in the center. Remove beef from skillet; keep warm.

4.
Add onions to skillet. Cook, stirring occasionally, for 4 to 5 minutes or until tender. Pour beer mixture mixture into skillet. In a small bowl stir together the 2 Tbsp. water and flour; stir into onion and beer mixture. Return beef to skillet; cook and stir 3 minutes or until bubbling.

5.
Serve beef mixture with cabbage wedges and carrots. Sprinkle with parsley, if desired.

Serving Suggestions
Serve over mashed potatoes or brown rice.