Total Time
35mins
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!

Ingredients Nutrition

Directions

  1. In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften.
  2. Add beef; cook and stir for 3 minutes.
  3. Add the onions and celery; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender.
  4. Add the bean sprouts, bamboo shoots and water chestnuts.
  5. In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture.
  6. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender.
  7. Serve over rice.
Most Helpful

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.

Bergy October 01, 2009

Very good blend of flavors. Take care not to overcook the cabbage because it will continue to cook with the meat and other vegetables.

teachercook July 22, 2008

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.

m a n t e e g a June 27, 2005