Beef and Cabbage Stir Fry

Easy, yummy, healthy, and one pot. It's a winner!

Ingredients (serves 4)

• 2 tablespoons peanut oil
• 1 onion, finely chopped
• 3 sticks celery, finely diced
• 750g lean beef mince or pork mince
• 45g packet chicken noodle soup
• 1/2 cup long-grain rice, raw
• 2 tablespoons curry powder
• 2 cups chicken stock
• 1 cup water
• 1 mini cabbage, core removed and finely shredded (see variation)
• Chinese fried noodles (optional)

Method

1. Heat oil in a large frying pan or wok over medium-high heat. Add onion and celery and cook for 2 to 3 minutes. Add mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes.
2. Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.
3. Remove lid and place shredded cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately, topped with Chinese fried noodles.

Notes & tips

• Variation: Replace the mini cabbage with one quarter of a large common green cabbage if preferred.