Beef and Peanut Stir Fry with Cabbage

Very easy, very tasty, very macro friendly meal prep here. One could easily substitute vegan crumbles or baked tofu for an equally delicious, vegan/vegetarian dish. We always always weigh peanut butter, and no-on ever ever sees us lick the spoon. k? -Sheb

Beef, Peanut and Cabbage Stir Fry

Makes 4 Servings:
Calories per Serving: 195
Macros (as prepared):
12 C | 11 F | 25 P | 4 Grams Fiber

INGREDIENTS:

335 grams lean beef (12 ounces- I used top sirloin here), cubed into bite sized pieces
300 grams raw cabbage shredded (about 3-4 cups, save yourself some time and buy a bag of pre-chopped)
3 Tbsp soy sauce (gluten free? use Tamari!)
3 Tbsp water
2 Tbsp rice wine vinegar
1 Tbsp Maple syrup (15 ml)
48 grams honey roasted peanut butter
2 Tsp sriracha
1 Tsp sesame oil (5 ml)

DIRECTIONS:

In a small dish, whisk the soy sauce, water, maple syrup, peanut butter and sriracha until well blended. Set aside. I used a tiny whisk. I cannot express the pleasure of owning a tiny whisk. Treat yo’self.
In a wok or large skillet, heat the oil until it smokes. Quickly sear the beef for about 2-3 minutes. Spoon onto a plate and let it rest. This insures you will not overcook it.
Reheat the same wok or skillet and add the raw cabbage. Salt it and sauté until thoroughly cooked. Add the beef and it juices back into the wok or skillet, add the sauce and cook on medium until well combined. Take off the heat and divide into four containers or weigh the entire portion, divide by four and make a note on a larger storage container, the weight of one portion.
Serve over white rice for more carbohydrates. Heats up beautifully in the microwave.