Zesty Beef and Cabbage
|Beef top round steak||1 Pound|
|Apple juice/Cider||1⁄2 Cup (8 tbs)|
|Dijon style mustard||4 Teaspoon|
|Cooking oil||1 Tablespoon|
|Cabbage head||1⁄2 Small, shredded to make 4 cups|
|Sliced pepperoni||2 Ounce, coarsely chopped (1/2 Of A 4 Ounce Package)|
Partially freeze beef; cut on the bias into thin bite-size strips.
For sauce, stir together apple juice or cider, mustard, and cornstarch.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry cabbage in hot oil about 3 minutes or till crisp-tender.
Remove cabbage from the wok.
Add half of the beef to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or till done.
Stir-fry remaining beef for 2 to 3 minutes.
Return all beef to the wok or skillet.
Push from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return cabbage to the wok or skillet; add pepperoni.
Stir ingredients together to coat with sauce.
Cover and cook for 1 minute.