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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe reminds me of the chop suey my mom used to make when I was a kid. It is very tasty! 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.
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