Cabbage Pancake with Ginger Beef

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Gorgeous flavours in this dish. Cabbage pancakes are easy and you can team them with many different proteins. Adding fresh herbs isn’t necessary, however we always love adding them as they are packed with so much green love & are so delicious.

TIP: Use a tender cut of beef for a quick cook.

Cook time: 20 mins

Method

1. Prepare the marinade by mixing all the ingredients together in a bowl.  Add the beef and stir well to combine.  Leave the beef to marinate while you cook the pancake.
2. Heat half the coconut oil in a small pan to a medium heat.  Once heated, add the shallot (1tbsp set aside) & the wombok.  Cook for around 2 mins until the wombok is cooked well.
3. Beat the egg with a pinch of sea salt & add to the wombok pan.  Quickly mix the egg into the wombok and then let it sit to cook.   The pancake will take a few minutes to cook on the bottom, then carefully flip it over to finish cooking for another 30 seconds or so.
4. Place the pancake on a serving plate.  The beef will only take a minute or 2 to cook.
5. Wipe out your pan if you need to and put it back on to a medium to high heat to cook the beef.  Add the other ½ tsp coconut oil and heat it before adding the beef.
6. Add the beef to the pan and quickly stir fry the beef until it’s cooked through, or to your liking.
7. Add the beef to the pancake and top with herbs and sesame seeds.