Easy Beef Cabbage Stir Fry
Servings: 4
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.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 red onion/s - diced
- 500 g 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
- 70 g raw cashew nuts - toasted, to serve (½ cup)
Sauce
- 60 ml tamari
- 85 g rice malt syrup, honey or maple syrup
- 1 tbsp rice wine vinegar
Serve
- Rice, quinoa or cauliflower rice (to serve)
Instructions
- 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.
Make-ahead
- Re-heat, stirring in a wok over a high heat until just hot.
Store
- Store in an airtight container in the fridge.