Prep 20 mins
Cook 15 mins
This recipe reminds me of the chop suey my mom used to make when I was a kid. It is very tasty!
- 3 cups shredded cabbage
- 2 tablespoons canola oil
- 1 lb beef sirloin steak, cut into 1/4 inch strips
- 2 large onions, thinly sliced and separated into rings
- 3 stalks celery, sliced
- 1 (14 ounce) can bean sprouts, drained
- 1 (8 ounce) can bamboo shoots, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1⁄2 cup beef broth
- 1⁄2 cup soy sauce
- hot cooked rice
- In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften.
- Add beef; cook and stir for 3 minutes.
- Add the onions and celery; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender.
- Add the bean sprouts, bamboo shoots and water chestnuts.
- In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender.
- Serve over rice.
A different tasty stir fry but I found it to be a bit too bland and added some garlic, ginger & 2 serrano peppers - I also added a carrot for color.
Very good blend of flavors. Take care not to overcook the cabbage because it will continue to cook with the meat and other vegetables.
Mmmmmmm... quite tasty. The combination of veggies was great. I thought the sauce was on the salty side and ended up adding a bit more broth and a bit of water. I was a bit wary of it's simplicity, but it was really good--- a teryaki type taste. My husband and I don't eat much beef, and I ususally make sauces like this with chicken stock, so it was a nice change of pace.