Beef Cabbage Stir-fry

This recipe reminds me of the chop suey my mom used to make when I was a kid. It is very tasty!

• Ready In: 35 mins
• Serves: 8

Ingredients

• 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

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.