Beef With Cabbage and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Serve by itself or over noodles or rice. Ingredients:
1 tablespoon oil |
4 garlic cloves, crushed |
1 lb flank steak, sliced into thin strips |
1 lb small mushroom, sliced (button, shitake or mix) |
4 cups shredded green cabbage |
1 cup sliced onion |
2 tablespoons beef broth |
3/4 cup beef broth |
2 tablespoons cornstarch |
2 tablespoons low sodium soy sauce |
1/2 teaspoon ground ginger |
1/4 teaspoon sugar |
1/4 teaspoon pepper |
salt, to taste |
Directions:
1. In a small bowl whisk together the 3/4 cup beef broth, cornstarch, soy sauce, ginger, sugar, pepper and optional salt; SET ASIDE.
2. In a large skillet or wok, heat oil until hot. Add the flank steak and crushed garlic cloves; saute until almost cooked, about 2 to 3 minutes; remove and set aside.
3. To the hot empty skillet/wok, add the mushrooms, cabbage, sliced onion, and 2 tablespoons beef broth. Cook and stir until tender-crisp, about 4-6 minutes.
4. Pour the set aside soysauce mixture into the skillet with the veggie mixture and cook; stir until thickened, about 2 minutes.
5. Stir in the set aside beef and heat through.
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