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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Cabbage, which is grown extensively in this area, is a favorite of my family. I've had this recipe for years, and my husband and kids still request it often.Colette Jaworski, Buford, Georgia Ingredients:
3 cups shredded cabbage |
2 tablespoons canola oil |
1 pound beef top sirloin steak, cut into 1/4-inch strips |
2 large onions, thinly sliced and separated into rings |
3 celery ribs, sliced |
1 can (14 ounces) bean sprouts, drained |
1 can (8 ounces) bamboo shoots, drained |
1 can (8 ounces) 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. 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. Yield: 8 servings.
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