Smothered Steak, Rice, and Cabbage
Smothered Steak, Rice, and Cabbage
Ingredients
For the Smothered Steak
- 3 pounds stir-fry steak strips
- 1/4 cup steak sauce, such as A1
- 1 tablespoon Kinder's Buttery Steakhouse seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons vegetable oil
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups water
- 1 tablespoon Better Than Bouillon, vegetable or beef base
- as needed salt
- as needed black pepper
For the Cabbage
- 1 head green cabbage, chopped
- 1 tablespoon all-purpose seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon onion powder
- 1 tablespoon minced garlic
- 1 cup frozen peppers and onions blend
- 1 teaspoon granulated sugar
- 1 tablespoon apple cider vinegar
For the Cheddar Bay Biscuits
- 2 boxes Red Lobster Cheddar Bay Biscuit mix, plus ingredients listed on package
For Serving
- 4 cups cooked white rice
Instructions
- 1
Preheat oven to 375°F (190°C) for the biscuits, or according to biscuit package directions. Prepare the Red Lobster Cheddar Bay Biscuit mix according to the package directions. Scoop the biscuit dough onto a baking sheet and set aside to bake later.
⏱️ 5 min•🌡️ 375
- 2
Place the stir-fry steak strips in a large bowl. Add the steak sauce, Kinder's Buttery Steakhouse seasoning, garlic powder, onion powder, and paprika. Mix thoroughly until all the steak strips are well coated. Set aside.
⏱️ 5 min
- 3
Place the chopped cabbage in a large pan or Dutch oven. Cover the pan tightly with aluminum foil or a lid. Place on the stove over medium-high heat and steam for 7 to 8 minutes, until slightly softened.
⏱️ 8 min
- 4
Remove the foil from the cabbage. Add the all-purpose seasoning, black pepper, chicken bouillon, onion powder, minced garlic, frozen peppers and onions blend, sugar, and apple cider vinegar to the cabbage. Mix all ingredients together thoroughly. Reduce heat to medium-low, cover again with foil or a lid, and continue to steam for another 10 minutes or so, until the cabbage is tender.
⏱️ 15 min
- 5
While the cabbage is cooking, heat the vegetable oil in a large skillet over medium-high heat. Working in batches if necessary to avoid overcrowding, add the seasoned steak strips to the hot skillet. Cook until about 3/4 of the way done, with a nice sear, approximately 3-4 minutes per batch. Remove the cooked steak from the skillet and transfer to a bowl, reserving any juices in the skillet.
⏱️ 10 min
- 6
In the same skillet with the reserved juices, melt the butter over medium heat. Once melted, sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. Gradually pour in the 4 cups of water, whisking continuously to prevent lumps. Add the Better Than Bouillon and whisk until fully dissolved. Bring the gravy to a gentle boil, then reduce heat to low.
⏱️ 7 min
- 7
Return the partially cooked steak to the simmering gravy. Stir to combine. Cover the skillet with a lid and let it simmer on medium-low heat for 10-15 minutes, or until the steak is fully cooked through and the gravy has thickened to your desired consistency. Taste and adjust seasonings with salt and pepper if needed.
⏱️ 15 min
- 8
While the steak is simmering, place the baking sheet with the biscuit dough into the preheated oven. Bake according to package directions, typically 14-16 minutes, or until golden brown.
⏱️ 15 min•🌡️ 375
- 9
Serve the smothered steak hot over a bed of cooked white rice, with the tender cabbage and freshly baked cheddar bay biscuits on the side.
⏱️ 5 min
Kitchen Tools
Smothered Steak, Rice, and Cabbage
For the Smothered Steak
- 3 pounds stir-fry steak strips
- 1/4 cup steak sauce, such as A1
- 1 tablespoon Kinder's Buttery Steakhouse seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons vegetable oil
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups water
- 1 tablespoon Better Than Bouillon, vegetable or beef base
- as needed salt
- as needed black pepper
For the Cabbage
- 1 head green cabbage, chopped
- 1 tablespoon all-purpose seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon onion powder
- 1 tablespoon minced garlic
- 1 cup frozen peppers and onions blend
- 1 teaspoon granulated sugar
- 1 tablespoon apple cider vinegar
For the Cheddar Bay Biscuits
- 2 boxes Red Lobster Cheddar Bay Biscuit mix, plus ingredients listed on package
For Serving
- 4 cups cooked white rice
Instructions
- 1
Preheat oven to 375°F (190°C) for the biscuits, or according to biscuit package directions. Prepare the Red Lobster Cheddar Bay Biscuit mix according to the package directions. Scoop the biscuit dough onto a baking sheet and set aside to bake later.
⏱️ 5 min•🌡️ 375 - 2
Place the stir-fry steak strips in a large bowl. Add the steak sauce, Kinder's Buttery Steakhouse seasoning, garlic powder, onion powder, and paprika. Mix thoroughly until all the steak strips are well coated. Set aside.
⏱️ 5 min - 3
Place the chopped cabbage in a large pan or Dutch oven. Cover the pan tightly with aluminum foil or a lid. Place on the stove over medium-high heat and steam for 7 to 8 minutes, until slightly softened.
⏱️ 8 min - 4
Remove the foil from the cabbage. Add the all-purpose seasoning, black pepper, chicken bouillon, onion powder, minced garlic, frozen peppers and onions blend, sugar, and apple cider vinegar to the cabbage. Mix all ingredients together thoroughly. Reduce heat to medium-low, cover again with foil or a lid, and continue to steam for another 10 minutes or so, until the cabbage is tender.
⏱️ 15 min - 5
While the cabbage is cooking, heat the vegetable oil in a large skillet over medium-high heat. Working in batches if necessary to avoid overcrowding, add the seasoned steak strips to the hot skillet. Cook until about 3/4 of the way done, with a nice sear, approximately 3-4 minutes per batch. Remove the cooked steak from the skillet and transfer to a bowl, reserving any juices in the skillet.
⏱️ 10 min - 6
In the same skillet with the reserved juices, melt the butter over medium heat. Once melted, sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. Gradually pour in the 4 cups of water, whisking continuously to prevent lumps. Add the Better Than Bouillon and whisk until fully dissolved. Bring the gravy to a gentle boil, then reduce heat to low.
⏱️ 7 min - 7
Return the partially cooked steak to the simmering gravy. Stir to combine. Cover the skillet with a lid and let it simmer on medium-low heat for 10-15 minutes, or until the steak is fully cooked through and the gravy has thickened to your desired consistency. Taste and adjust seasonings with salt and pepper if needed.
⏱️ 15 min - 8
While the steak is simmering, place the baking sheet with the biscuit dough into the preheated oven. Bake according to package directions, typically 14-16 minutes, or until golden brown.
⏱️ 15 min•🌡️ 375 - 9
Serve the smothered steak hot over a bed of cooked white rice, with the tender cabbage and freshly baked cheddar bay biscuits on the side.
⏱️ 5 min