Tuesday, 19 November 2013

Beef & Wombok Stir fry. (Paleo & SCD)





What do you do with a Wombok? 
In fact, I’m such a newbie to this veggie I was calling it a ‘Wombuk’!
Since so many of the veggies at my grocer were more expensive than usual this week, I picked up a Wombok and tried to find out what on earth to do with it.
After some research I found out that the Wombok is a Chinese Cabbage; sweeter and milder than regular cabbage.  It is a good source of Vitamin C and contains dietary fibre.   It’s been grown in China for over 6000 years.  Who knew?
The challenge for the Chinese Cabbage was getting it to taste Asian without being able to use Soy Sauce or Coconut Aminos; both of which are awesome, but not allowed on SCD.  Thankfully the coriander and sesame oil gave it the Asian taste I’ve been missing.
Well, it was a hit!  So here’s a new recipe that we’ll be having a lot in our house.  It’s quick, easy and tasty!

Beef & Wombok Stirfry
Prep time: 15 mins
Cook time:  10 mins
Serves 5 adults.

Ingredients:

1 kg rump steak

5 carrots
1 large red capsicum
1 wombok (chinese cabbage)
Coriander (stems & leaves) ½-1 cup depending on taste.
1/2  cup chicken stock (home made for SCD)
Sesame oil
½  Cup flaked almonds

 Instructions:
  • First, brown the flaked almonds in a fry pan over low/medium heat.  Stir occasionally and remove from heat when lightly browned.  Take out of frypan and set aside.
  • Peel and slice carrots into matchsticks.
  • Thinly slice the red capsicum.
  • Wash the wombok and take off the tough outer leaves.  Chop off the white, hard, core.
  • Chop the wombok finely.

For the steak:
  • Cook your steak as you prefer it.  I cook mine 3-4 minutes each side on a grill pan on high heat.  When cooked, take it off the heat, cover and allow to rest.
  • Heat a frypan or wok to high heat, add 1/2 cup chicken stock and add the carrots and capsicum.
  • Stir fry for about a minute.

  • Add the wombok to the pan.  Yes, I know it looks like way too much, but it will very quickly wilt and become much smaller.  Add in the coriander as well.
  • Stir after it’s steamed for a while.  Continue to stir until cooked.  
  • Drizzle about a tablespoon of sesame oil over the top.
  • Slice your steak into strips and either toss through the veggies, or allow people to help themselves to veggies and then top with the steak.  Finally, sprinkle some of the toasted almonds over the top.
  • Serve.


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3 comments:

  1. Looks great! My favorite and perhaps easiest to digest is just a simple meal with meat and cooked veggies. Always filling and I always feel great after!

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  2. Great recipe! I'm really impressed with this very mouth watering recipe because it's very easy to cook! I can't wait to try this at my home. I'm sure my family will like this a lot because they love eating stir fry.

    Beef Stir Fry

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    Replies
    1. Thanks, Derrick. Hope you like it! :)

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