Beef With Cabbage and Mushrooms

Total Time
Prep 10 mins
Cook 15 mins

Serve by itself or over noodles or rice.

Ingredients Nutrition


  1. In a small bowl whisk together the 3/4 cup beef broth, cornstarch, soy sauce, ginger, sugar, pepper and optional salt; SET ASIDE.
  2. In a large skillet or wok, heat oil until hot. Add the flank steak and crushed garlic cloves; saute until almost cooked, about 2 to 3 minutes; remove and set aside.
  3. To the hot empty skillet/wok, add the mushrooms, cabbage, sliced onion, and 2 tablespoons beef broth. Cook and stir until tender-crisp, about 4-6 minutes.
  4. Pour the set aside soysauce mixture into the skillet with the veggie mixture and cook; stir until thickened, about 2 minutes.
  5. Stir in the set aside beef and heat through.
Most Helpful

I made this recipe for my Japanese daughter in law who is an excellent Japanese cook. I really like the simplicity of the recipe and she liked it so well that she asked ME for the recipe! Only change I made was the broth. I had no beef broth so I substituted vegetable broth. Will make this again! Thanks

Netty's Kitchen August 03, 2009

Love the ginger and garlic in this recipe. I could not find my ground ginger so I used 1 1/2 teaspoons of fresh. This really does make a lot, I think you could feed 8 people with this. I spaced it off and did not make any rice but this sure would have been great on some hot rice. Oh yes, this was my first time using flank steak, it was nice and tender. Parsley, thank you for posting this great recipe. Can't wait to make it again. Made for *Magic Mushrooms Tag 2008* game from the Asian Cooking Forum

Charlotte J September 16, 2008

Awesome recipe! This made quite a bit (for 3 people) but it all disappeared. I added way more ginger and garlic and it was fantastic. I will definitely make this again. Thanks!

KLBoyle January 11, 2008