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:
- 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.
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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.Reply
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