Asian Beef Strip & Cabbage Bowls

Protein: 400–500g Certified Organic Beef Strips

Fast, fresh and full of flavour, this is a midweek hero ready in about 15 minutes once the veg is prepped. Quick-seared beef strips and crunchy greens get tossed through a glossy tamari, honey and ginger sauce. Spoon it over rice or noodles for a bowl that beats takeaway.

Serves: 4 | Cooking Time:

You’ll need

  • 400–500g beef strips
  • About 1/4 green cabbage, finely shredded
  • 400g broccoli, cut into small florets
  • 100g snow peas
  • 250g zucchini, sliced or cut into matchsticks
  • 1/2 brown onion, sliced
  • 2 garlic cloves, crushed
  • 1 tsp freshly grated ginger
  • Cooked rice or noodles, to serve
  • Oil for cooking

For the sauce

  • 3 tbsp tamari or soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar or lime juice
  • 1 tsp sesame oil, optional
  • 2 tbsp water

  1. Mix all the sauce ingredients together and set aside.
  2. Heat a large frying pan or wok over high heat until hot.
  3. Add a small amount of oil and cook the beef strips in batches for just 1–2 minutes until browned. Don't overcrowd the pan.
  4. Transfer the beef to a plate and set aside.
  5. Add onion, garlic and ginger to the same pan and stir-fry for about 1 minute.
  6. Add broccoli and zucchini and stir-fry for 2–3 minutes.
  7. Add cabbage and snow peas and cook for another 1–2 minutes, keeping the vegetables fresh and slightly crunchy.
  8. Return the beef and any juices to the pan.
  9. Pour over the sauce and toss everything together over high heat for about 1 minute, just until the beef is warmed through and everything is glossy.
  10. Serve immediately over rice or noodles.

IMPORTANT: Don't keep cooking the beef once it goes back into the pan. A quick toss through the sauce will help keep the strips tender.

FOR THE KIDS: Keep chilli out of the main dish and add it separately for the adults.

Go Back