Beef & Cabbage Stirfry

The one vegetable I hated when I was a kid, was definitely cabbage. I remember mum serving it along side Corned beef, and I was forever trying to cover the taste of it with tomato sauce.

Now being older and actually appreciating food, cabbage is very very high on my list of foods that I love.

I defrosted some 5 star lean mince a couple days ago, and I’ve been a little unsure as to what to turn it into, that would tasty and also Macronutrient friendly.

This was the perfect combination of both! You can add a hint of spice and even more of your favourite veges!



I divided this into three servings which equalled roughly 230g per serve

358 Calories  14g Fat  22g Carbs  39g Protein  – Per 230g Serve


  • 2 Tbsp Tamari sauce (you can use normal soy sauce)
  • 1 Tbsp sesame oil 
  • 1/2 Tbsp stevia (or brown sugar)


  • 1/2 head green cabbage 
  • 2 carrots
  • 3 spring onions 
  • 1/2 Tbsp cooking oil 
  • 500g lean mince
  • 2 cloves garlic 
  • 1 Tbsp fresh grated ginger
  • Pinch of salt and pepper
  1. Chop all vegetables into thin strips, or into edible size
  2. Combine Stir fry sauce in a cup and set aside
  3. Heat cooking oil in a large pan. Add meat and cook until brown. Stir through Garlic and ginger until fragrant.
  4. Add in all vegetables and cook on medium low heat until all vegetables are soft
  5. Add stir fry sauce right at the end, and let sit for 1 minute to absorb all flavors.




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