Ingredients
100g lean Beef steak
2 cups Skinny Vegetable Stock
1 cup Cabbage, sliced
1 Shallot, halved and sliced diagonally
2 – 3 Tbsp wheatless Tamari OR Braggs Liquid Aminos ('soy')
1 tsp Ginger juice
1 clove Garlic, minced
salt
pepper
Method
- In a pot, bring the Skinny Vegetable Stock, ‘soy’, ginger juice, minced garlic, salt and pepper to the boil. Simmer for about 5 minutes
- In the meantime, flatten the beef steak with a mallet and cut it into thin strips
- Add the cabbage and shallots to the boiling ‘steamboat’. Cook for about 3 or 4 minutes or until desired softness.
- Reduce the heat to a simmer. Put the beef strips gently into the broth for about 15 - 30 seconds. Remove beef, cabbage and shallot with a slotted spoon
- Serve hot
NOTE: The stock may be drunk as a soup
