Ingredients
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1 tablespoon oil
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4 garlic cloves, crushed
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4 cups shredded green cabbage
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1 cup sliced onion
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2 tablespoons beef broth
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3/4 cup beef broth
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2 tablespoons cornstarch
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2 tablespoons low sodium soy sauce
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1/2 teaspoon ground ginger
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1/4 teaspoon sugar
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1/4 teaspoon pepper
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salt, to taste
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1 lb flank steak, sliced into thin strips
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1 lb small mushroom, sliced (button, shitake or mix)
Instructions
- In a small bowl whisk together the 3/4 cup beef broth, cornstarch, soy sauce, ginger, sugar, pepper and optional salt; SET ASIDE.
- In a large skillet or wok, heat oil until hot. Add the flank steak and crushed garlic cloves; saute until almost cooked, about 2 to 3 minutes; remove and set aside.
- To the hot empty skillet/wok, add the mushrooms, cabbage, sliced onion, and 2 tablespoons beef broth. Cook and stir until tender-crisp, about 4-6 minutes.
- Pour the set aside soysauce mixture into the skillet with the veggie mixture and cook; stir until thickened, about 2 minutes.
- Stir in the set aside beef and heat through.