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Beef Cabbage Stir-Fry Recipe

Cabbage, which is grown extensively in this area, is a favorite of my family. I've had this recipe for years, and my husband and kids still request it often.—Colette Jaworski, Buford, Georgia

This recipe is:

Quick

Diabetic Friendly

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Beef Cabbage Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

3 cups shredded cabbage
2 tablespoons canola oil
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 large onions, thinly sliced and separated into rings
3 celery ribs, sliced
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup beef broth
1/2 cup soy sauce
Hot cooked rice

Directions

In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften. Add beef; cook and stir for 3 minutes. Add the onions and celery; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the bean sprouts, bamboo shoots and water chestnuts.
In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender. Serve over rice. Yield: 8 servings.

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium soy sauce; calculated without rice) equals 242 calories, 13 g fat (4 g saturated fat), 37 mg cholesterol, 682 mg sodium, 18 g carbohydrate, 4 g fiber, 15 g protein. Diabetic Exchanges: 1-1/2 meat, 1 starch, 1 vegetable, 1 fat.

Originally published as Beef Cabbage Stir-Fry in Taste of Home October/November 2001, p44