August 13, 2025
Beef & Napa Cabbage Stir Fry
Beef & Napa Cabbage Stir Fry
2 servings | 15 minutes
Ingredients
- 12 ozs Extra Lean Ground Beef
- 1/4 tsp Sea Salt (divided)
- 1 cup Matchstick Carrots
- 1 cup Broccoli (chopped into small florets)
- 4 stalks Green Onion (chopped, plus more for garnish)
- 1 Garlic (clove, minced)
- 1 tbsp Ginger (fresh, grated)
- 4 cups Napa Cabbage (finely sliced)
- 2 tbsps Coconut Aminos
- 1 tbsp Apple Cider Vinegar
Method
- Heat a large pan over medium heat. Once hot, add the beef and cook for four to six minutes or until cooked through. Break the meat apart as it cooks. Season with half the salt. Once cooked, set aside, leaving the fat in the pan.
- Add the carrots and the broccoli to the same pan and cook for three to four minutes or until just tender.
- Stir in the green onions, garlic, and ginger. Cook for one more minute.
- Add the cabbage, mix well and cook, covered, for two to three minutes or until wilted.
- Stir in the cooked beef, coconut aminos, apple cider vinegar, and the remaining salt. Cook until warmed through.
- Serve topped with more green onions (optional) and enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months.
- Serving Size: One serving is approximately 2 1/2 cups.
- More Flavor: Use ground chicken, turkey, pork, or lamb instead of beef.
- Additional Toppings: Cilantro or Thai basil.
Nutrition Facts
Amount per 2 servings
- 723 calories
- 80gs protein
- 48gs carb
- 24gs fat
Ingredients Salad 1 cup farro, dry ½ cup quinoa, dry 2 cups reduced-sodium vegetable broth (for cooking grains) 2 cups cooked chicken breast, diced or shredded 1 cucumber, diced 1 cup cherry tomatoes, halved 1 green bell pepper, diced ¾ cup canned corn, drained and rinsed ½ cup black olives, sliced ¼ cup red onion, finely diced 1 cup chickpeas, drained and rinsed ¼ cup fresh parsley, chopped ½ cup feta cheese, crumbled Dressing ¼ cup olive oil 3 tbsp red wine vinegar (or apple cider vinegar) 1 tsp Dijon mustard 1 tsp dried oregano 1–2 tsp honey or maple syrup (to taste) ½ tsp salt (adjust as needed) ¼ tsp black pepper Instructions Step 1 - Cook the grains Rinse farro and quinoa. Combine with vegetable broth in a pot. Bring to a boil, reduce to a simmer, cover, and cook 20–25 minutes until tender. Drain any excess liquid and let cool slightly. Step 2- Prepare the salad base In a large bowl, add cooked grains, chicken, cucumber, tomatoes, bell pepper, corn, olives, red onion, chickpeas, and parsley. Step 3 - Make the dressing Whisk olive oil, vinegar, Dijon mustard, oregano, honey/maple syrup, salt, and pepper until smooth. Step 4 - Assemble Pour dressing over the salad and toss gently to combine. Sprinkle feta on top and mix lightly. Step 5 - Chill or serve Serve immediately or refrigerate 30–60 minutes to let flavors develop. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes Nutrient Value: Calories: 520 -560kcal | Protein: 38-42g | Fat: 20-23g | Carbohydrates: 48-52g | Fibre: 11 - 14g
Cable & Core Workout
In this bulletin we discuss Cooling the Muscle. . .