Sometimes you just need a hearty, comforting meal and this Beef and Cabbage Stir Fry fits the bill. It’s perfect for summer when cabbage is abundant at your local farmer’s market or for winter when you want something to cozy up with inside. Plus, the beef gets a kick from peanut butter and orange juice to make the perfect balance of savory and sweet.
¼ Cup Yumbutter Organic Superfood Peanut Butter
1/3 Cup fresh pressed organic orange juice
3 Tablespoons gluten free coconut amino’s
1 Tablespoon rice vinegar
2 Teaspoons coconut palm sugar
4 Teaspoons melted coconut oil or ghee
3 Cloves organic garlic, minced
1 Grass fed sirloin strip, trimmed and thinly sliced
1 Small head organic cabbage, thinly sliced
2-5 Tablespoons filtered water
2 Medium organic carrots, grated
Whisk Yumbutter, orange juice, coconut amino’s, vinegar and sugar in a medium bowl until smooth.
Heat 2 teaspoons coconut oil/ghee in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Enjoy your beef and cabbage stir fry!