Beef Cabbage Stir-Fry

From Colette Jaworski: Buford, Georgia. Recipe published in Taste of Home October/November 2001.

Yield: 8 servings
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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

Preparation

  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.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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