Beef Cabbage Stir-Fry Recipe

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Beef Cabbage Stir-Fry Recipe

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MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups shredded cabbage
  • 2 tablespoons canola oil
  • 1 pound beef 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.
Originally published as Beef Cabbage Stir-Fry in Taste of Home October/November 2001, p44

Nutritional Facts

1 cup: 242 calories, 13g fat (4g saturated fat), 37mg cholesterol, 682mg sodium, 18g carbohydrate (0 sugars, 4g fiber), 15g protein. Diabetic Exchanges: 1-1/2 meat, 1 starch, 1 vegetable, 1 fat.

  • 3 cups shredded cabbage
  • 2 tablespoons canola oil
  • 1 pound beef 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
  1. 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.
  2. 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.
Originally published as Beef Cabbage Stir-Fry in Taste of Home October/November 2001, p44

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