Back in August when we were doing the Whole 30 program, we got very creative when it came to substituting grains for other delicious alternatives. We used cabbage in place of rice for several recipes and this was one of them. This recipe is so delicious and nutritious. I certainly love this recipe with rice too, but equally as good grain free too. This is a bit spicy so I recommend using less of the red pepper flakes if you prefer a more mild taste.

Ingredients

Beef Seasoning:

1 tsp garlic powder

1/2 tsp crushed red pepper

1/4 tsp black pepper

1/4 tsp sea salt

Other Ingredients:

1/2 cup sweet onions

1/4 cup green onions

1lb sirloin steak thinly sliced into bite sized pieces

14oz fresh or frozen stir-fry vegetables

roasted sesame oil

olive oil

1/2 large green cabbage thinly chopped

10oz teriyaki sauce

STEPS

• An hour before cooking, marinate steak in an even coat of sesame oil and the steak seasoning blend.

• Add 1 tsp of sesame oil to large wok ( or large saute pan) saute the sweet onions med high heat 1-2 minutes.

• Add marinated beef and continue to sauté for 3-4 minutes, stirring/flipping to cook evenly (thicker cuts may require a few additional minutes to cook).

• Stir in vegetables and teriyaki sauce bringing wok to a low simmer. Ensure you are stirring and flipping the wok so that the food cooks evenly. Continue to sauté until vegetables are to desired texture (fresh veggies may require additional time).

• Transport contents of wok to a large bowl and cover.

• Add 1 and 1/2 tsp of olive oil to empty wok along with chopped cabbage stirring to evenly coat. Cook over med heat for 5 minutes flipping frequently to cook evenly.

• Divide into desired servings and spoon teriyaki mixture over cabbage topping with chopped green onions.

Serves about 4. We usually have a bowl each and the rest for left overs the next day.

If you try this let me know! Enjoy!

XO,

Charlene