Beef with Chinese Cabbage
|Lean boneless beef||3⁄4 Pound (Such As Sirloin, Top Round, Flank)|
|Soy sauce||1 Tablespoon|
|Minced ginger/1/4 teaspoon ground ginger||1⁄2 Teaspoon, or grated|
|Celery cabbage head/Regular cabbage||1⁄2 Small (Also Called Chinese Cabbage)|
|Salad oil||4 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Bell pepper||1 Medium, seeded and cut in 1 inch squares (Red Or Green)|
|Cooking sauce||1⁄2 Cup (8 tbs)|
|Green onions||2 , thinly sliced|
Trim off and discard excess fat from meat; cut meat in 1/8-inch-thick diagonal slices.
Blend cornstarch and soy with ginger in a bowl; mix in meat and set aside.
Cut celery cabbage across in 3/4-inch slices (or regular cabbage in 3/4-inch wedges).
In a wide frying pan or wok over high heat, heat 2 tablespoons of the oil; add meat mixture.
Stir and turn until browned (2 to 3 minutes); turn out into serving dish.
Reheat pan; add remaining 2 tablespoons oil.
When oil is hot, put in garlic and green pepper; stir and cook for about 30 seconds.
Add cabbage and continue to stir and cook for about 2 minutes or until cabbage is tender-crisp and bright green.
Return meat to pan, add cooking sauce, and cook, stirring, until mixture boils and thickens (about 2 minutes).
Stir in green onions, then turn out into serving dish.