Thai-style
Beef and Cabbage


This dish richly satisfies cravings for Asian flavors and uses just a touch of beef. It’s simple to transform it into a vegetarian dish too: Just omit the beef, reduce the salt by half, and add a teaspoon of brown miso paste about halfway through the cabbage cooking time.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 238
Total fat: 15.9g
Saturated fat: 3.2g
Monounsaturated fat: 7.4g
Polyunsaturated fat: 4.3g
Protein: 10.9g
Carbohydrate: 15.7g
Fiber: 3.4g
Cholesterol: 18mg
Iron: 2.1mg
Sodium: 629mg
Calcium: 59mg

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Ingredients

2 tablespoons peanut oil
1 cup thinly vertically sliced shallots
1 teaspoon salt
1 teaspoon turmeric
½ teaspoon ground red pepper
¼ pound ground sirloin
4 cups finely shredded cabbage
    (about 1 small head)
1 cup thin plum tomato wedges
    (about 2 medium)
1/3 cup coarsely chopped unsalted, dry-roasted peanuts




PREPARATION

1. Heat a wok or Dutch oven over medium heat. Add peanut oil to pan, and swirl to coat.
2. Add shallots, salt, turmeric, and red pepper, stirring frequently for about 3 minutes or  until shallots are tender.
3. Add beef and cook about 2 minutes more until it begins to brown.
4. Add cabbage and tomato, mixing well.
5. Reduce heat to medium-low, cover and cook for 10 minutes or until cabbage wilts.
6. Stir in peanuts, then cover and cook another 10 minutes or until cabbage is tender.


Servings 4
1 cup per person









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