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Beef and Cabbage Stir-fry

Yields2 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Rice bowls are all the rage. A quick, flavorful stir-fry served over a bowl of rice is so easy to makes and satisfying to eat. I served mine on a dish for photographic purposes, but usually I make it in a bowl. Also, I usually replace the bell pepper with hot peppers for a kick. The crunchy cabbage and the spicy peppers make this an enjoyable dish all around.

Seasonings
 ½ tsp Morton's Lite Salt salt
 ½ tsp Ground black pepper
 ¼ tsp Celery seed
 ¼ tsp 5 spice powder (optional)
 ¼ tsp Ground Szechuan peppercorns (optional)
Ingredients
 8 oz Lean beef, thinly sliceduse 2 servings of your serving size
 3 cups Green cabbage, thinly sliced
  cup Onion thinly sliced
  cup Carrots shredded or matchsticks
  cup Red bell peppers, thinly sliced
 4 tsp Toasted sesame oil
 1 Garlic clove chopped fine
 ¼ cup Cooked brown rice - per serving
 1 tbsp Apple cider vinegar
1

Preheat wok over high heat.

2

When wok is HOT, add 2 teaspoons of oil, half of the spice mix and all of the thinly sliced beef.

3

Stir for a few minutes until the beef is completely brown and cooked through.

4

Remove beef from pan and set aside.

5

Add remaining oil and spice mix along with the vegetables and garlic.

6

Stir for about 2-3 minutes to allow the vegetables to soften a bit. I like a little crunch to my stir-fry, but if you want softer veggies, just cook them a few minutes longer. Keep stirring so they don't burn.

7

When done, add beef back into the wok, turn off the heat and stir in the apple cider vinegar.

8

Add 1/4 cup of rice to a bowl and top with half of the stir-fry.

This recipe makes 2 servings

Count each serving as: 1 protein, 2 Veggies 1 starch 1 Fat

Nutrition Facts

Servings 0

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