A busy mid-week schedule might put healthy, hearty meals seem inconvenient, if not impossible. Our beef and cabbage stir-fry with easy fried rice is a recipe that brings healthy ingredients and flavours together without requiring a huge time investment.
This recipe is ideal for free-range beef, which has more flavour and health benefits than factory-raised meat.
It is unarguably convenient for busy families. The recipe takes about 10 minutes to prepare and 20 minutes to cook. It has the heartiness and nutrition to work as a stand-alone meal or with your choice of salad or side dish.
Get Beef from a Free-Range Butcher
The vegetables bring nutrition to the table, but beef is the main ingredient in this recipe. That is why selecting the best meat is important. Free-range beef is the best option because it is leaner and carries more flavour. You also need a free-range butcher who sources meat without hormones or antibiotics. If the farmer uses these substances, trace amounts remain in the meat, adding an unwanted and unhealthy element to the meal.
Health Benefits of Our Stir-Fry Beef Recipe
Free-range beef provides beneficial minerals like iron as well as collagen and protein without added hormones. The other ingredients compound the benefits.
The ingredients mentioned here are all healthy and very nutritious.
- Asparagus is full of vitamins A, C, and K. It helps with digestion because it contains high amounts of fibre.
- Sugar snap peas are a great source of vitamins K, C, and E and the mineral Zinc. Together, these substances boost immune system health.
- Chinese cabbage is rich in vitamin K, which is essential for heart health and the production of healthy blood cells in your body.
- Honey is rich in zinc and vitamin C, which aid immune function. Also, honey has a lower glycemic index than sugar, bringing sweetness without affecting your blood sugar levels as much as processed sugars.
- Brown rice is rich in iron and magnesium, which are essential for blood health. Brown rice is a whole grain, so it has more fibre than white rice, making it a better option for both digestive health and weight loss.
- Ginger aids digestion and works as an anti-inflammatory. Many cultures use it as a natural remedy for common illnesses and pain.
In addition to all these health benefits, the ingredients provide a diverse array of flavours.
Your Source for Free-Range Beef in Melbourne
As the best butcher in Melbourne, Church Street Butcher provides pre-cut stir-fry beef strips that fit this stir-fry recipe perfectly. You can be confident that our products will add to the taste and healthfulness of the dish. We only deal with local producers, so we know where are meats come from and how they are grown. Our beef is grass-fed, hormone and antibiotic-free, and raised to the highest ethical and environmental standards.
Visit us in our store or shop online today.
Ingredients
- 500 gram Beef stir-fry strips
- 2 Eggs (lightly beaten)
- 2 x 250 gram Microwave brown rice and chia packet
- 1/2 cup Frozen peas (75g, thawed)
- 2 Green onions (thinly sliced + extra, to serve)
- 2 tablespoon Vegetable oil
- 1 small Red onion (thinly sliced)
- 3 centimetre Ginger piece (finely chopped)
- 1 bunch Asparagus (trimmed, cut into 3cm lengths)
- 150 gram Sugar snaps (halved diagonally)
- 1/4 small Chinese cabbage (roughly chopped)
- 1 tablespoon Shaoxing wine
- 1 tablespoon Rice wine vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Honey
- Coriander sprigs, lime wedges (to serve)
Instructions
- Spray a large non-stick frying pan with oil and heat over medium-high heat. Pour eggs into pan and cook for 1 to 2 minutes per side or until lightly golden. Set aside on a plate and thinly slice.
- Prepare rice according to packet instructions.
- Add rice, peas, green onions and egg to same pan over medium heat and cook for 2 to 3 minutes or until heated through. Cover with foil to keep warm.
- In the same large non-stick frying pan, heat half the oil over high heat. Cook beef, in 2 batches, for 1 to 2 minutes or until browned and tender. Set aside on a plate covered with foil.
- Reduce heat to medium-high, add remaining oil to pan and cook red onion and ginger for 1 minute. Add asparagus and sugar snaps and cook for 2 to 3 minutes, or until vegetables are nearly tender. Add cabbage and cook for a further 1 to 2 minutes.
- Return beef to pan, add Shaoxing wine, vinegar, soy and honey and toss to coat.
- Divide rice between plates, top with stir fry, sprinkle with extra green onions and coriander sprigs and serve with lime wedges.
Notes
- You can also slice rump, scotch fillet, sirloin or fillet of beef to make your own stir-fry strips.
- Swap asparagus and sugar snaps for snow peas and Asian greens.
- Use any type of leftover or microwave rice for the fried rice.
Rosemary and garlic lamb shoulder
Spiced Grass-Fed Beef Salad with Pumpkin and Kale A Nutritious Feast
Kung Pao Chicken
