Beef Cabbage And Potato Medley
|Boneless top sirloin/Round steak||1 Pound, cut into 4"x 1/4"x 1/4 strips|
|Olive oil||1⁄4 Cup (4 tbs)|
|Yellow onion||1 Large, halved and thinly sliced|
|Garlic clove||1 Large, minced|
|Cornstarch||1 Tablespoon, blended with 2 tablespoons cold water|
|Water||2 Tablespoon (For Blending The Cornstarch)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Beef bouillon cube||1|
|Ground cumin||1 1⁄4 Teaspoon|
|Dried thyme||3⁄4 Teaspoon, crumbled|
|Black pepper||1⁄2 Teaspoon|
|Cabbage||1 Pound, sliced 1/2 inch thick|
|Shredded potatoes/Frozen hash brown potatoes||3 Cup (48 tbs), thawed and drained (Refrigerated)|
Toss the beef with 2 tablespoons of the oil in an ungreased 13" x 9" x 2" microwave-safe baking dish, then arrange around the edge of the dish.
Microwave, uncovered, on High for 3 1/2 to 4 minutes.
At the midway point, push the beef to the center of the dish and continue to microwave on High until no longer pink.
Transfer to a medium-size bowl and set aside.
Mix the onion, garlic, and re-maining 2 tablespoons oil in the baking dish, cover with wax paper, and microwave on High for 4 minutes or until the onion is glassy.
In a small bowl, whisk the cornstarch mixture with the boiling water, then add the bouillon cube, cumin, thyme, and pepper.
Stir until the cube dissolves, then mix in any juices that have accumulated in the bowl of meat.
Add the cabbage, potatoes, and cornstarch mixture to the baking dish and mix well.
Cover with wax paper and microwave on High for 12 to 14 minutes or until the cabbage is tender, stirring midway.
Stir in the meat, cover with wax paper, and microwave on High until heated through about 1 1/2 minutes.