Thursday, January 1, 2015

Quick Beef & Cabbage Stir-Fry - Easy Low Carb

This evening I wanted to make something quick and easy for dinner. I thought about making soup because I was in the mood for cabbage and I absolutely love cabbage in soup. Instead, I decided to try out my new ceramic wok that I received as a Christmas gift from one of my sons. I really like it because, unlike my stainless steel wok, this one is a nonstick ceramic coated wok and it's nice and deep. It also comes with a glass lid which I really like. 

I sent hubby out to pick up some beef for my stir-fry. He picked up thin sliced top round beef that I cut into strips. This meal was so quick and easy and only used 6 ingredients (not counting the oil I stir-fried it with). It consisted of cabbage, beef, scallions, shredded carrot, organic Tamari sauce and a touch of chili garlic sauce for heat and flavor. It turned out good and we enjoyed it. It only took about 15 minutes to cook from start to finish. I sliced up my own cabbage and beef, but to save time you could easily use bagged fresh coleslaw mix instead and purchase beef that's already cut up for stir-fry.

I snapped a few photos below and included the easy peasy recipe. Enjoy!

Quick Beef & Cabbage Stir-Fry


1 tablespoon oil (I used coconut oil)
1 pound top round beef or sirloin steak, cut into 1/4-inch strips
2 scallions, sliced
4 cups thinly sliced or shredded cabbage
1 medium carrot, grated
1/2 teaspoon chili garlic sauce
1 tablespoon organic Tamari sauce, or to taste


Heat oil in wok over medium-high heat. Add beef and stir fry just until browned, about 5 minutes; stir in scallions. Transfer beef to a bowl. Add cabbage to wok and stir fry until crisp tender or desired tenderness. Cover to steam lightly and hasten cooking. When cabbage is desired doneness, return beef to wok and add carrots, chili garlic sauce, and Tamari. Taste for seasoning.

*Note: If you've never used chili garlic sauce before, use it sparingly because it is quite spicy. It's typically found in the Asian section of your supermarket.



Charlotte Moore said...

Looks delicious!! I like cabbage in vegetable soup too.

It has rained all day I reckon her in North GA.A lazy kind of day. Ha!!!

Gourmet Girl Cooks said...

Hi Charlotte,

It has pretty much rained all day here, too. It's still raining here at midnight! Stay dry! :-)

Judith said...

The old LC 'crack slaw' is one of our standbys....with cabbage, of course, and ground beef. It is so simple and last night it was just cabbage, onion, garlic and pepper flakes, then of course, shoyu.
Thanks for pointing how the most simple concoctions can be the most satisfying.

Gourmet Girl Cooks said...

Hi Judith,

I love cabbage just about any way. I even found a way to enjoy it with salmon last night (using red cabbage). If you have a Zoes Kitchen near you, their "slaw" consists of tender-crisp cabbage and feta's great! :-)