Easy Beef Cabbage Stir Fry
This Easy Beef Cabbage Stir Fry is a really quick and easy budget friendly stir fry and another favourite way to use beef mince aside from bolognese.
- 1 tbsp olive oil
- 1 red onion/s – diced
- 500g beef mince
- 2 tbsp ginger root – finely grated
- 4 clove/s garlic – minced
- 2 carrot/s – julienne or grated
- 1 wombok cabbage – or sugarloaf approx. 600 g shredded
- 1 red capsicum/s – julienne
- ½ bunch/s fresh coriander leaves – to serve
- 70g raw cashew nuts – toasted, to serve (½ cup)Sauce
Sauce
- 60ml tamari
- 85g rice malt syrup, honey or maple syrup
- 1 tbsp rice wine vinegar
Serve
- Rice, quinoa or cauliflower rice (to serve)
Start by mixing the ingredients for the sauce together in a small bowl.
Toast in the cashews in a dry wok on medium heat, stirring occasionally, for a few minutes until golden. Set aside to cool.
Next, in the wok, heat the olive oil over a high heat.
Stir fry the onion for 2-3 minutes until it starts to soften.
Add the beef, ginger and garlic and fry until the beef is cooked through (and there is not any liquid in the pan).
Add the carrots, wombok, capsicum and sauce. Stir fry for 4-5 minutes or until the cabbage wilts.
Serve
Serve with the fresh coriander, toasted cashews and rice, quinoa or cauliflower rice.
Recipe and image courtesy of wellnourished.com.au