** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Slice beef thin against the grain, then in 1/2- by 2-inch strips.
2. Slice Chinese cabbage stems in similar strips.
3. Heat oil. Add beef and stir-fry until it loses its redness.
4. Add cabbage strips and stir-fry to soften slightly.
5. Stir in stock, salt and pepper and heat quickly.
6. Cook, covered,over medium heat until done (2 to 3 minutes).
7. Meanwhile, blend cornstarch and cold water to a paste, then stir in to thicken.
8. 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.
9. Cook as in step 2; then remove from pan. In step 3, sprinkle the cabbage wilt 1/4 teaspoon salt, 1/4 teaspoon sugar and 1/2 teaspoon soy sauce; then stir fry.
10. Pick up step 4, omitting the salt and pepper.
11. Then return beef to pan only to reheat and thicken with cornstarch paste.
Comments on Stir-Fried Beef and Chinese Cabbage Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is high in Vitamin A with 31% of your daily recommended intake per serving. This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Corn, Cabbage, Beef allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
