- 1 cup fat free beef stock
- 1 tbsp tamari
- 1” piece ginger, halved lengthwise
- 1 pinch cinnamon
- 1 portion beef sirloin, sliced as thin as possible
- 1 cup napa cabbage leaves, chopped
- 1 cup konjac or shirataki noodles, vermicelli or fettuccini style, prepared according to package directions
- 2 tbsp cilantro leaves
- ½ lime, cut into wedges
- Hot sauce (optional, for serving)
*US: 1 Portion = 4-6 ounces
*CA: 1 Portion = 8 ounces
- Set a large pot of water to boil on the stove.
- Plunge swiss chard leaves into the boiling pot of water and cook for 1 minute. Remove carefully and drain. Rinse briefly with cold water.
- Meanwhile, chop 1/3 cup worth of the stems from the swiss chard leaves. Set a saucepan over medium-high heat and add olive oil. Add swiss chard stems, pork, mushrooms, salt, and garlic cloves and saute until meat is browned, about 3 minutes. Remove meat from the saucepan and add to a bowl. Pour chicken stock into the skillet and set aside off of the heat.
- Once leaves are cool enough to handle, lay them out on a cutting board. Portion the pork mixture in the center of the leaves dividing the pork evenly between the leaves. Roll up as if you were rolling up a burrito tightly and secure it with a toothpick.
- Place the skillet back onto the heat and bring the stock up to a simmer. Put roll-ups carefully into the simmering stock. Cover and simmer for 5 minutes. Remove roll-ups from the saucepan, leaving the stock in the pan, and carefully remove toothpicks.
- Optionally whisk the soup mix into the simmering stock and whisk to combine for 1 minute until thick. Serve sauce on top of swiss chard rolls.