Beef Cabbage Stirfry

This tasty Beef Cabbage Stirfry is a great way to love one of the most underrated superfoods… cabbage! Served over brown rice noodles, it’s a gluten-free, protein-packed meal. For a low carb or paleo option, leave out the noodles.

Health Benefits of Cabbage

• Cabbage is rich in glucosinolates, plant nutrients that the body converts into compounds called isothiocyanates and indoles.  In cell and animal studies, these compounds caused cancer cells to die and prevented tumour cells from spreading to other parts of the body (metastasizing).

• Research in humans suggests that people who regularly eat cruciferous vegetables such as cabbage may have a lower risk of developing cancer. Having 5 servings per week of cruciferous vegetables has been linked to a lower risk of developing lung cancer. One serving of cruciferous vegetables is one cup raw or 1/2 cup cooked.

• Cabbage may be a secret weapon in helping prevent prostate cancer. In one study, men who ate 3 or more servings (1 cup raw or ½ cup cooked) of cruciferous vegetables such as cabbage, broccoli, Brussels sprouts and kale a week had a 41% lower risk of prostate cancer compared to men who ate less than 1 serving of these vegetables a week. Red cabbage is rich in anthocyanins which help to lower inflammation, reducing the risk of chronic diseases such as heart disease and cancer.

• Including green vegetables such as cabbage in your diet can also help boost brain function. The powerful antioxidants in green vegetables may help preserve your memory and problem-solving skills as you age.

• Cabbage is an excellent source of folate and vitamin K. Folate plays a role in cell division and replication and is needed to prevent anemia. In the type of anemia caused by not getting enough folate, the red blood cells are too large and do not carry oxygen effectively. This can leave you feeling short of breath and fatigued. Vitamin K plays a role in wound healing, blood clotting, and bone health. Getting enough vitamin K may help reduce the risk of bone fractures.

Beef Cabbage Stirfry

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan

This tasty Beef Cabbage Stirfry is a great way to love one of the most underrated superfoods. Served over brown rice noodles, it's a gluten-free, protein-packed meal. For a low carb or paleo option, leave out the noodles.

• CourseDinner, Lots of Leftovers, Lunch, Main, Main Dish, Meat
• CuisineChinese, Comfort Food, Japanese, Korean, Meal Prep

Servings

8

Cook Time

40 minutes

Servings 8

Cook Time 40 minutes

Beef Cabbage Stirfry 1 2 3 4 5 Votes: 3 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan This tasty Beef Cabbage Stirfry is a great way to love one of the most underrated superfoods. Served over brown rice noodles, it's a gluten-free, protein-packed meal. For a low carb or paleo option, leave out the noodles. CourseDinner, Lots of Leftovers, Lunch, Main, Main Dish, Meat CuisineChinese, Comfort Food, Japanese, Korean, Meal Prep Servings 8 Cook Time 40 minutes Servings 8 Cook Time 40 minutes

Ingredients

• 1 tbsp light olive oil
• 2 tbsp ginger peeled and grated
• 6 garlic cloves peeled and grated
• 1/2 pound beef brisket cut into strips (preferably organic)
• 10 oz brown rice noodles medium thickness (1 large handful)
• 1 head Napa cabbage chopped into bite-sized pieces
• 1 cup edamame shelled, frozen (preferably organic)
• 1/2 cup frozen peas
• 1 cup bean sprouts
• 3 tbsp sodium-reduced soy sauce or tamari
• 4 eggs
• 3 Green onions sliced
• 2 limes
• hot sauce (optional)

Servings:

Units:MetricUS Imperial

Instructions

1. Heat half of the oil in a large frying pan over low heat. Add the grated or minced garlic and ginger and stir until the garlic starts to brown. Set aside. Add the brisket and turn up
2. Add more oil to the pan and add the brisket. Turn up the heat to high and char the brisket on all sides.
3. Meanwhile, put the noodles in a boil and cover with boiling water. Soak for 10 minutes. Rinse with cold water and drain.
4. Add the noodles, cabbage, edamame, peas and bean sprouts to the pan and season with tamari or soy sauce. Make a well on the side of the pan for the eggs. Saute until the peas are defrosted and the cabbage starts to wilt (about 2 minutes). Add the cooked garlic and ginger.
5. Serve the noodles with scallions, lime wedges and hot sauce. Enjoy!