Print Options

Back to Beef Cabbage Stir-Fry >

Include these items:

Taste of Home Logo

Beef Cabbage Stir-Fry

 Beef Cabbage Stir-Fry
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

2 of 2

Beef Cabbage Stir-Fry (continued)

Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.