Beef and Cabbage Stir Fry

This is not a traditional stir fry by any means, but I bought a new wok and had to try it out, so I used what I had on hand to create a meal that was delicious in every meaning of the word.



1.5 lbs. Beef, sliced thin

1/2 T Olive Oil

2 tsp. Cumin

Salt and Pepper

2 1/2 C Finely Diced Cabbage (dice as small as you wish)

1 Large Stalk Celery, diced

1 Carrot, diced

1/4 C Diced Yellow Onion

2 tap. grated Ginger

1 tsp. Minced Garlic

2 T Olive Oil

2 T Sesame Oil

Stir Fry Sauce:

3/4 C Beef Stock

1/2 C Water

4 T Soy Sauce (use GF if needed)

3T Arrowroot Powder (can use cornstarch)

2 T Olive Oil

1 T Sesame Oil

1 T Garlic Chili Sauce

1 T Brown Sugar


3 C Chicken Broth

2 C Jasmine Rice

Salt and Pepper


-In bowl, coat beef in olive oil, sprinkle in cumin, salt and pepper.  Set aside.

-Combine all sauce ingredients in bowl, whisk to ensure dry ingredients are dissolved.

-Bring chicken broth to boil, add in salt and pepper and rice.  Stir reduce heat, cover simmer 15 minutes or until liquid is absorbed.  Allow to rest before serving.

-In wok or large skillet over medium high heat, heat olive and sesame oils.  Add in vegetables and cook until they start to soften.  Pour in stir fry sauce, add in beef, reduce temperature and cover for 12-15 minutes or until sauce thickens and beef is cooked to desired doneness.  Enjoy!



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