Serves: 4
Total Calories: 310
1. Slice beef thin against the grain, then in 1/2- by 2-inch strips. Slice Chinese cabbage stems in similar strips.
2. Heat oil. Add beef and stir-frv until it loses its redness.
3. Add cabbage strips and stir-fry to soften slightly.
4. Stir in stock, salt and pepper and heat quickly. Cook, covered, over medium heat until done (2 to 3 minutes).
5. Meanwhile, blend cornstarch and cold water to a paste, then stir in to thicken. Serve at once.
VARIATION:
* In step 1, toss the beef in a mixture of 2 teaspoons cornstarch, 2 teaspoons soy sauce and 2 teaspoons sherry. Cook as in step 2 then remove from pan. In step 3, sprinkle the cabbage with 1/4 teaspoon salt, 1/4 teaspoon sugar and 1/2 teaspoon soy sauce then stir-fry. Pick up step 4, omitting the salt and pepper. Then return beef to pan only to reheat and thicken with cornstarch paste.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Beef And Chinese Cabbage recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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