1 large head of cabbage, thinly sliced into "noodles", to yield 2 pounds
2 teaspoons sesame oil
1 tablespoon reduced sodium soy sauce
1 tablespoon seasoned rice vinegar
1 1/2 lbs flank steak, trimmed and sliced thinly against the grain
1/4 cup peanut flour (PB2)* or cornstarch
1/2 cup water
1/2 cup reduced sodium soy sauce
2 tablespoons sherry
1/4 teaspoon pure powdered stevia extract, such as NuNaturals
3 teaspoons canola or olive oil, divided
3-4 cloves of garlic, minced
1 heaping tablespoon grated ginger
1/2 teaspoon crushed red pepper
3 scallions, sliced thinly
Place the sliced cabbage in a large pot with a few inches of water. Bring to a boil, then cover and steam the cabbage for about 20 minutes, or until tender, adding more water as needed if it dries out. When the cabbage is cooked, uncover and allow any remaining liquid to evaporate, then toss with the sesame oil, soy sauce, and rice vinegar. Keep warm.
Meanwhile, place the beef in a large bowl along with the peanut flour or cornstarch and toss to coat.
Stir together the water, soy sauce, sherry, and stevia.
Heat 1 teaspoon of oil in a large wok over medium-high heat, and stirfry the garlic, ginger, and crushed red pepper for about 30 seconds. Add the soy sauce mixture and cook for two more minutes; pour into a bowl and set aside.
Heat remaining oil in the wok over medium-high heat. Working in two batches if needed, add the beef and cook for about one minute per side, until nicely browned. Pour the sauce mixture back into the pan, increase heat to high, and cook for about 4-5 minutes, until thickened to your liking, adding the sliced scallions toward the end.
Divide the cabbage noodles and beef among serving plates, and serve hot.
*Peanut flour is an all-natural nut flour made from defatted peanuts. It can be ordered from various sources online, including Bell Plantation, where it’s marketed as a low calorie, low fat substitute for peanut butter under the brand name PB2. In addition to be using as a coating, thickener, or addition to baked goods, it can be mixed with water to form a paste or a smooth sauce, and adds peanut flavor to a variety of dishes. See my other PB2 recipes here.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 19.8 g
Cholesterol: 85.1 mg
Sodium: 1,582.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 5.3 g
Protein: 43.6 g