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




  1. In a pot, bring the Skinny Vegetable Stock, ‘soy’, ginger juice, minced garlic, salt and pepper to the boil. Simmer for about 5 minutes
  2. In the meantime, flatten the beef steak with a mallet and cut it into thin strips
  3. Add the cabbage and shallots to the boiling ‘steamboat’. Cook for about 3 or 4 minutes or until desired softness.
  4. 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
  5. Serve hot


NOTE: The stock may be drunk as a soup