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Beef With Chinese Cabbage

Chef.Foodie's picture
Ingredients
  Lean boneless beef 3⁄4 Pound (Such As Sirloin, Top Round, Flank)
  Cornstarch 1 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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