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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
3 cup(s) shredded cabbage |
2 tablespoon(s) canola oil |
1 pound(s) beef top sirloin steak, cut into 1/4-inch strips |
2 large onions, thinly sliced and separated into rings |
3 celery ribs, sliced |
1 14-ounce can(s) bean sprouts, drained |
1 8-ounce can(s) bamboo shoots, drained |
1 8-ounce can(s) sliced water chestnuts, drained |
2 tablespoon(s) sugar |
1 tablespoon(s) cornstarch |
1/2 cup(s) beef broth |
1/2 cup(s) soy sauce |
hot cooked rice |
Directions:
1. • 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 2-3 minutes or until vegetables are crisp-tender. Add the bean sprouts, bamboo shoots and water chestnuts.
2. • 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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