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Steak and Napa Cabbage Stir-Fry

  • Yield: 4 cups 1x


nutritional information does not include fried noodle topping


  • 1 tbs roasted peanut oil
  • 3/4 pound flank steak (thinly sliced crosswise)
  • 3 medium green onions (white and green, chopped)
  • 1 tbs fresh ginger (minced)
  • 3 cloves garlic (minced)
  • 1/8 cup soy sauce or tamari
  • 4 cups Napa cabbage (finely chopped)
  • 1/2 pound sugar snap peas (cut into bite size pieces)
  • 2 large carrots (julienned)
  • to taste coarse salt
  • 1 tbs rice wine vinegar
  • 1/2 cup cilantro (coarsely chopped)
  • 4-5 medium mushrooms (sliced)


  1. Heat peanut oil in a large nonstick skillet over medium heat.
  2. Add steak and cook until half done, about 2 minutes.
  3. Add green onions, ginger, and garlic and cook until fragrant, about 1 minute.
  4. Add soy sauce, cabbage, snap peas, mushrooms, and carrots and toss until well coated.
  5. Taste and adjust seasoning with salt.
  6. Cook, stirring often, until vegetables are cooked through but not soft.
  7. Stir in vinegar and cilantro.
  8. Remove from heat and serve over rice, noodles or bean sprouts.


Source:  Getting Thin and Loving Food


  • Serving Size: 1 cup
  • Calories: 236
  • Fat: 9.63 g
  • Carbohydrates: 14.8 g
  • Protein: 22.98g
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